Vermicelli Pudding

I saw this Indian-inspired recipe on The Saturday Early Show's Chef on a Shoestring (CBS) quite a while ago. This dessert is not overly sweet, but it does have an interesting texture combination of the pasta and nuts. I preferred it warm, but it can be eaten warm, room temperature, or cold. If you reheat it (if there's any left), just add a little milk or cream.

1 Tbsp. ghee or butter
3 Tbsp. mixed nuts, chopped (I just used cashews)
1 1/4 to 1 1/2 cups (5 oz) vermicelli, broken into short lengths
1 1/4 cups milk
2/3 cup canned evaporated milk
5 Tbsp. white sugar

Heat the ghee or butter in a heavy saucepan and fry 2 tablespoons of the nuts for a few minutes, until golden brown. Add the vermicelli and fry until it begins to turn golden, taking care not to over-brown it. Add both the milks and the sugar. Bring to a boil and reduce the heat, scraping down the sides of the pan to return the creamy
residue into the milk. Simmer for 12-15 minutes until the vermicelli is soft. Remove from the heat and pour into individual serving bowls. Sprinkle with the mixed nuts. Allow to cool thoroughly then chill in the refrigerator if serving cold, or you can serve it warm.