Serves: 6

Ingredients

For the Vermicelli Pudding

• 1 cup vermicelli noodles, broken into small pieces
• 2 tablespoons ghee
• 2 tablespoons chopped almonds, cashews, or pistachios
• 1 tablespoon raisins (optional)
• 1 liter whole milk
• 4 green cardamom pods, lightly crushed
• 1/2 cup sugar, or to taste
• 1/2 teaspoon The Spice Way Ground Cardamom
• Pinch of saffron strands (optional)

For Garnish

• Slivered almonds
• Pistachios

Instructions

1. Heat ghee in a heavy-bottomed saucepan over medium heat. Add vermicelli and toast, stirring often, for 4 to 5 minutes until golden.
2. Add chopped nuts and raisins (if using) and toast for 1 minute more.
3. Pour in milk and add crushed cardamom pods. Bring to a gentle simmer, stirring occasionally so it does not stick.
4. Simmer 15 to 20 minutes, until vermicelli is soft and the mixture thickens.
5. Stir in sugar, ground cardamom, and saffron (if using). Mix well and adjust sweetness to taste.
6. Remove cardamom pods if desired. Serve warm or chilled.
7. Garnish with slivered almonds and pistachios before serving.