Cardamom-spiced vermicelli semiya payasam

• green cardamom pods10

  seeds removed

• fine sugar↗1 tsp tsp
• milk↗1 litre whole l

  whole

• ghee↗75g g
• vermicelli noodles↗75g fine g

  coarsely chopped

• jaggery↗100g g

  or light muscovado sugar

• coconut milk250ml ml
• raisins↗50g g

  soaked in hot water for 10 minutes, then drained

• cashews↗50g g

  roasted to golden colour in 1 tsp ghee

Step-by-step instructions

1. 1

   Grind the cardamom seeds into a powder together with the fine sugar using a mortar and pestle. Transfer to a saucepan with the milk and bring to a boil over medium heat, stirring occasionally.

2. 2

   Heat the ghee in a wok or karahi over medium heat and toast the vermicelli noodles for 3–5 minutes, stirring constantly until they darken.

3. 3

   Pour the boiling milk over the vermicelli and continue simmering, stirring constantly, for 5 minutes or until the mixture thickens. Add the jaggery or muscovado sugar and cook for another 2–3 minutes.

4. 4

   Whisk the coconut milk with a whisk to break any lumps and pour it into the saucepan. Bring to a gentle boil, then add the raisins. Spoon into small bowls and top with the roasted cashews before serving.