Ingredients
1 tbsp ghee, or melted unsalted butter
85g/3oz fine vermicelli, broken up into 7.5cm/3in pieces
1.2l/2pt/5 cups full-fat (whole) milk
30g/1oz/¼ cup blanched and slivered almonds
140g/5oz sugar
8 green cardamom pods
2 tbsp sultanas (golden raisins)
2-3 drops kewra water
Method
1. Heat the ghee or butter in a large wok or frying-pan over medium heat. When hot, add the vermicelli and stir-fry until it is golden-brown. This should take about 5-6 minutes. With a slotted spoon, remove the vermicelli and place on kitchen paper (paper towels) to absorb excess fat.
2. Bring the milk to the boil in a heavy based saucepan. Add the vermicelli. Turn the heat to low, add the almonds and sugar and stir. Meanwhile, peel the cardamom pods, discard their skins, and add the seeds to the milk as well as the sultanas (golden raisins). Simmer for 30 minutes, stirring often, until the mixture is thick. Remove from the heat and add the kewra water. Serve warm.
