Vermicelli 1 cup
Sugar 1/4 cup
Ghee 2 tsp
Grind the sugar into fine powder and keep aside.
Heat half tsp ghee in a pan and fry vermicelli until golden brown.
Cool the vermicelli to room temperature and grind to fine powder.
Remove the ground vermicelli to a mixing bowl, add sugar powder, cardamom powder, milk and remaining ghee and mix well.
Form the mixture into small lime sized balls ans garnish with any badam/pista.
Vermicelli laddu can be stored in airtight container and served for a week.