Vermicelli Dessert with Cream and Cornstarch

Toast the broken vermicelli in the ghee in a skillet over medium heat, stirring constantly, until evenly light golden.

Add the powdered sugar to the vermicelli and stir over medium heat until crisp and golden, then remove from the heat.

Before turning on the heat, whisk the cold water, powdered milk, cornstarch, and sugar together in a saucepan until the cornstarch has completely dissolved and the mixture is smooth and free of lumps.

Cook the mixture with the vanilla over medium heat, stirring constantly and scraping the bottom of the saucepan, until it begins to thicken while remaining smooth.

Add the canned cream and continue stirring over medium heat until fully incorporated and the mixture is smooth and creamy.

Add the orange blossom water and optional rose water to the thickened cream over medium heat, then stir gently and briefly to distribute the flavor.

Remove the saucepan from the heat as soon as the flavorings are incorporated. Do not continue cooking, so the orange blossom aroma remains distinct in the cream.

Divide the cream mixture among serving dishes or cups and smooth the surface, then cover with an even layer of toasted vermicelli.

Refrigerate the dessert for at least 15 minutes, until thoroughly chilled and set before serving.

Serve the dessert chilled, garnished with chopped pistachios, with simple syrup on the side to add as desired.