Heat milk in a heavy bottom deep pot on medium flame,Boil milk 15 minutes on low heat so it will be little thick
While boiling milk heat ghee in a heavy bottom pan on medium heat,Fry dryfruits in ghee on low heat and take out from ghee n keep aside
Now fry Vermicelli in rest of ghee on low heat till brown colour
Take out 1/2 cup milk from pan and put jeggery in milk so it will be dissolve properly
Add Vermicelli in milk and cook for 7 - 8 minutes on low heat,Stir several times to save from burning in bottom
When pudding/ kheer turns thick add jeggery milk in pot
While adding jeggery milk stir continuously otherwise it could be split,Switch off gas stove
Add crushed cardamom and dryfruits n mix well,Cool it down naturally and keep it in fridge
Now vermicelli pudding is ready to have it,We can have it cool or luke warm as per taste
