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1
In a large frying pan, heat 1 teaspoon ghee and pasta over medium heat until all pieces have lightly brown and give off a toasted aroma.
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2
Set aside.
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3
In a 3 quart heavy saucepan, heat milk and water on medium high.
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4
As soon as the mixture boils, reduce heat to medium and add fried pasta.
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5
Continue to simmer for 6 minutes, or until pasta is well cooked.
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6
Add sugar and simmer 15 minutes, stirring frequently to prevent sticking.
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7
When the mixture is done, it will have a creamy consistency.
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8
While the milk simmers, in the frying pan used for the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned.
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9
Add the fried raisins and nuts and the cardamom to the milk, stir, and remove from the heat.
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10
Cover and chill for a few hours or more.
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11
Serve warm, reheating if necessary.
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12
In a heavy skillet, over medium to medium low heat, heat the butter until it is completely melted.
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13
Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface.
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14
Stir occasionally.
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15
Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden.
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16
Push aside the foam periodically to check the color of the sediment.
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17
When the sediment turns light brown, remove from the heat.
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18
(see note)
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19
Decant into a jar with a tight lid.
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20
Warm, if desired, for serving over rice.
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21
Note: If you heat until the sediment turns dark brown, the ghee will lose it's flavor and taste like vegetable oil.
