Nisha Katona served up a delicious Bengali Vermicelli rice Pudding on Sunday Brunch.

The ingredients are: 2 tbsp ghee or butter, 90 g of Asian super super thin vermicelli, 1 litre whole milk, 8 saffron strands, 3-5 tbsp golden caster sugar but more available to alter for taste, 1/2 tsp green cardamom powder, 1 tbsp of almond slivers- skin off, 1 tbsp chopped cashew nuts and teaspoon dry rose petals for garnish.

See Nisha’s recipes in her book titled: Mowgli Street Food: Stories and recipes from the Mowgli Street Food restaurants available from Amazon now.