Bulgur Wheat & Vermicelli Milk Pudding

1. Add water and bulgur wheat to a pan on medium-high heat. Cover, cook and stir occasionally for 30 minutes or till wheat is slightly softened and water is absorbed.
2. Throw in vermicelli and whole milk. Lower heat to simmer and cook, stirring occasionally till wheat and vermicelli are completely cooked and liquid thickens.
3. Add in sugar, slit vanilla pod, cardamom, cloves and a pinch of salt. Simmer till everything is combined and the wheat and vermicelli have fully absorbed the milk.
4. Remove from heat, serve either hot or cold, garnished with pistachio nuts.