Back to 6 servings 2 tablespoons ghee or butter 3 ounces fine roasted vermicelli, broken into short pieces 4 cups whole milk, plus a little extra if needed 0.5 cup sugar, adjust to taste 3 cardamom pods, lightly crushed 2 cinnamon sticks 0.25 teaspoon ground cinnamon, optional, for dusting salt, a pinch 0.25 cup raisins, optional 2 tablespoons slivered almonds or pistachios, optional
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1 Step 1: Melt the ghee or butter in a medium saucepan over medium heat. Add the cinnamon sticks and cardamom pods and fry for a few minutes until fragrant.2 Step 2: Add the vermicelli and fry, stirring constantly, for 2 to 3 minutes until lightly golden and fragrant. Do not let it burn.3 Step 3: Pour in the milk and add a pinch of salt. Bring to a boil over medium-high heat, watching so it does not boil over.4 Step 4: Reduce the heat to low and simmer for 8 to 10 minutes, stirring often so the milk does not stick, until the noodles are tender and the mixture has thickened.5 Step 5: Stir in the sugar until dissolved, then simmer 2 to 3 more minutes. Remove the cinnamon sticks and cardamom pods.6 Step 6: Take off the heat. It will look loose but will thicken as it stands. Serve warm or at room temperature, or chill for at least 2 hours, topped with raisins, nuts and a dusting of cinnamon if using.getsaucepan.com/r/64620bfc-e516-5bb0-a6cf-8b1a6c51bbee
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