1. Melt ghee in a deep saucepan.
2. Add vermicelli, stirfry on low till aroma exudes.
3. Add milk, allow to cook.stirring and making sure there are no lumps.
4. When all milk is absorbed, and vermicelli is cooked but firm, take off fire.
5. Allow to cool completely, or even refrigerated for 10-15 minutes.
6. Fluff up and loosen with a fork, leave aside till required.
7. Beat cream essence, sugar, in a chilled bowl, till thick and peaks form on top.
8. Add vermicelli, mix gently.
9. Put dollops of mixture onto toasted bread slices
10. Cut into triangles, serve.
11. Serve crisp with hot milk, coffee or tea.

Making time: 30 minutes
Makes: 12 triangular pieces
Shelflife: Best fresh