Vermicelli Kheer

• 5 cups whole milk
• 8 cardamom pods
• 3 tablespoons butter or ghee
• 3 cups (about 3 ounces) angel-hair pasta, broken up into 1-inch pieces
• 1/4 cup slivered almonds, blanched (optional)
• 2 tablespoons golden raisins (optional)
• 1/2 teaspoon saffron threads (optional)
• 1/23/4 cup sugar

1. Combine the milk and cardamom and set to heat in the microwave oven or in a heavy pan over medium heat.
2. The milk needs to get close to the boiling point.
3. Put the butter in a heavy, wide pan and set over medium-low heat.
4. As soon as the butter has melted, put in the pasta and almonds.
5. Stir until just golden.
6. This takes very little time.
7. Pour in the hot milk, stirring as you go.
8. Add the raisins, saffron, and sugar.
9. Bring to a simmer over medium heat.
10. Stir and cook for about 10 minutes or until the pudding has thickened.
11. Serve hot, warm, or at room temperature.

milk, pods, butter, angelhair pasta, slivered almonds, golden raisins, saffron threads, sugar

Taken from www.epicurious.com/recipes/food/views/vermicelli-kheer-373908 (may not work)