Pish Kesari

Roast vermicelli in ghee and add hot water to cook. While cooking add salt, cardamom and rose water. Once vermicelli is cooked and the water is reduced by half add color and mix well. Add condensed milk to it and cook the water get reduced fully. Add extra ghee to the mixture and transfer to a greased baking tray. Decorates with crushed green pistachios. Cool down till it reach the room temperature. Perfect pish kesari is ready to serve.