Jaggery Vermicelli

• 1-1 1/2 tbsp of ghee
• 200 gms of raw vermicelli (not roasted)
• 3 cups of water
• 1 cup of jaggery
• 1/2 tsp of cardamom powder
• 6-8 almonds roasted cut into thin bits

Method

• Measure the water and add to a deep bottomed pan and bring to a boil
• Once the water starts boiling, add in the jaggery and cook on low flame till it melts completely
• Remove and keep aside 
• In a kadhai add the ghee and warm it on low flame
• Add in the vermicelli in the kadhai and stir continuously to roast it to a lovely brown colour. 
• Add the jaggery liquid in small batches stirring continuously to ensure it mixes well. 
• Once the liquid jaggery starts bubbling, lower the flame, cover and cook stirring occasionally. 
• Once the liquid is incorporated, taste for sweetness and add more if required.
• Once all the liquid has been absorbed add in the cardamom powder and 3/4 of the sliced almonds 
• Mix well to incorporate the cardamon powder 
• Garnish with remaining almonds and serve hot