Vermicelli Pudding With Almonds, Sultanas And Cardamom

1. 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. 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. 3

   Add milk, full cream, sugar, almonds, raisins and stir;

4. 4

   Turn heat to low and let it simmer, uncovered, for 1 -11/2 hour;

5. 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. 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. 7

   Serve with a sprinkling of slivered almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.