Dry roast vermicelli.
Now boil 750 ml milk and add ⅓ cup roasted vermicelli in a wok.
Cook on low flame about 40 minutes stirring occasionally.
Meanwhile in a another wok add ⅔ cup of water to ⅔ cup roasted vermicelli.
Give a boil then cook covered on medium flame till well Swollen and water dries up. (4 - 5 minutes).
Now add ½ cup of sugar mix.
Cook again for 2 - 3 minutes.
Switch off the flame and rest it for 5 minutes.
Grease a cake mould with butter.
Pour cooked vermicelli into a greased cake mould.
Let it set for 15 minutes.
Meanwhile when milk is reduced and thick like as kheer add ¼ Cup sugar cook for 5 minutes.
Add milk powder mix and switch off the flame.
Add 1 tbsp Sprig Geolden matcha powder and mix well.
Add melted white chocolate and mix well.
Now soak ¼ cup china grass, 1 tsp golden matcha powder in 1 cup of water for 10 minutes then boil it and cook china grass melts completely. mixture has also thickened.
Add dissolved China grass to vermicelli kheer (retain 2 tablespoon for top layer) and mix well.
Pour immediately over dry vermicelli in cake mould.
Refrigerate for an hour.
Melt 2 tbsp Gulkand .
Add half cup of Amul fresh cream.
Add one teaspoon sprig Golden matcha powder and mix well.
Melt retained China grass again with 2 tablespoon of water.
Pour melted China grass in Gulkand mix.
Add one drop of pink food colour and mix well.
Pour immediately over set vermicelli cake.
Garnish with chopped pistachios.
Refrigerate for further an hour to set completely. Demould it and make sprig logo with powdered sugar.