Dry roast vermicelli.
Boil milk.
Add 1/3 of roasted vermicelli in boiling milk and let it cook on sim till thicken about 40 minutes, stiring occasionally.
Add 2/3 cup of water to 2/3 cup roasted vermicelli. Give a boil and then cook covered on sim for 4-5 minutes till water dries up and vermicelli swells perfectly.
Mix half cup sugar in swollen vermicelli and cook covered for 2 more minutes.
Let it rest for 5 minutes then pour in a spring form cake mould evenly. Sit it for 15 minutes to set.
Add 1/4 cup sugar to thickened milk and cook for 2 minutes.
Add milk powder, mix and switch off the flame.
Soak agar agar in 1 cup of water for half an hour.
Add white chocolate ganache and Kewra essence to vermicelli kheer / thickened milk.
Cook soaked agar agar strips till completely melts, about 10 minutes.
Mix melted agar agar in vermicelli kheer, retaining 1 tbsp agar agar mix for top layer.
After mixing agar agar pour the milk mixture in cake mould over vermicelli layer.
Refrigerate for 2 hours to set.
Melt Gulkand and mix heavy cream and red food coloring in it. Remove from fire.
Melt retained agar agar mix again with a tbsp of water and stir in gulkand mixture.
Pour gulkand mixture over set vermicelli kheer in cake mould and refrigerate for an hour again.
Garnish with supari mix.
