PREPARATION

1. Take a skillet, add 300 grams vermicelli and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Add 50 milliliters butter and mix it well.
3. Add 200 grams condensed milk and mix it well.
4. Cook for 5 - 7 minutes on medium heat or until the mixture thickens.
5. Remove it from heat.
6. Take a small bowl and add the prepared vermicelli in it.
7. Spread the prepared vermicelli to the sides of the bowl to make a nest. (See Video)
8. Refrigerate for 30 minutes.
9. Take a skillet, add 175 milliliters water, 350 grams sugar and stir continuously until the sugar is fully dissolved.
10. Add 1/2 teaspoon saffron and mix it well.
11. Remove it from heat and allow it to cool.
12. In a mixing bowl, add 350 grams khoa, 30 grams all purpose flour, 15 grams semolina and mix it well.
13. Add 3/4 teaspoon baking powder and knead it into a smooth soft dough.
14. Take some mixture in your hands and shape it into a ball.
15. Heat sufficient oil in heavy skillet and deep fry these until golden brown and crispy.
16. Transfer this into the prepared sugar syrup.
17. Soak for 15 minutes.
18. Now, demould the prepared nest from the bowl.
19. Add the prepared gulab jamun in it.
20. Garnish with pistachios.
21. Serve.