Bakhlawa: Crush the vermicelli using your hands. Crush as fine as possible.

Transfer to a frying pan and add desi ghee.

Roast the vermicelli at a lowest flame for 4-5 minutes.

Add condensed milk and water and cook on lowest possible flame until the water has evaporated.

Shape into baskets using your favorite mould with the hot mixture. Do not let the mixture cool down otherwise it will be hard to shape them.

Filling: In a saucepan add milk, saffron strands, sugar and corn flour.

Cook the mixture, stirring continuously, until the mixture thickens.

Fill the baskets with the filling and garnish with pistachio powder and cashews.

Refrigerate until cold.

Enjoy!