Vermicelli Pudding With Almonds, Sultanas And Cardamom

• 2 tablespoons corn or sunflower oil
• 75 grams Vermicelli, broken by hand into small pieces (found in Pakistani or Indian specialty stores)
• 5-7 cardamom pods, seeds extracted, pods discarded
• 2 liters full-cream milk
• 3/4 liter full cream
• 3/4 cup sugar, (you may want to add 1 or 1.5 cup, depending on the intensity of sweetness you prefer)
• 200 grams slivered almonds (reserve some for sprinkling on top before serving)
• 100 grams golden sultanas

1. Having a large, heavy-bottomed pan is a pre-requisite for preparing this pudding as the sugar and milk burns rather easily if using a light-bottomed pan;
2. Place pan on medium-high heat and add cardamom seeds and vermicelli. Saute for 3-5 minutes, stirring constantly till the cardamom is fragrant and the vermicelli begins to change colour slightly;
3. Add milk, full cream, sugar, almonds, raisins and stir;
4. Turn heat to low and let it simmer, uncovered, for 1 -11/2 hour;
5. The pudding will need to be monitored and stirred every 10-15 minutes. Be sure to stir all the way into the bottom of the pan so the base of the pudding doesn't stick and burn;
6. When it reaches the desired consistency, (it should have thickened) remove from the stove, allow to cool at room temperature for 1 hour, then refrigerate overnight;
7. Serve with a sprinkling of slivered almonds.

corn, vermicelli, cardamom pods, milk, full cream, sugar, almonds, golden sultanas

Taken from food52.com/recipes/2708-vermicelli-pudding-with-almonds-sultanas-and-cardamom (may not work)