Ingredients

• Vermicelli 1/3 pkt
• Sugar 4-5 tablespoons
• Cardamom 5-6 green pods (crush seeds)
• Raisins 2 tablespoons
• Almonds 100 gms
• Milk 1 pint (500 ml)
• Butter 25 gms

Method

Blanch and slither almonds.

Melt butter in a stainless steel pot and when medium hot, sauté almonds until golden brown.

Add raisins and sauté for 2 minutes.

Add milk and when it has simmered, add sugar and dissolve completely and then add crushed cardamom.

Turn off heat and add vermicelli.

Transfer into a serving dish making sure the almonds and raisins are not at the bottom but properly mixed in.

Serve hot or cold.