Vermicelli and Cardamom Pudding

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Vermicelli and Cardamom Pudding
Serves 4


2
tablespoons clarified butter
2
tablespoons raisins
2
tablespoons flaked almonds
10
ounces vermicelli broken into short lengths
1/4
cup sugar
1
teaspoon cardamom powder

Heat the ghee in a pan and fry the raisins and the almonds until golden.
Remove with a slotted spoon.
In the same clarified butter fry the vermicelli until golden without allowing it to brown.
Add the sugar and mix well.
Sprinkle in a few drops of water stir and cook until soft adding a little water as necessary.
Take off the heat and stir in the cardamom powder.
Serve warm garnished with the fried raisins and almonds.

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