Ingredients:
• 10 green cardamom pods, seeds removed
• 1tsp caster sugar
• 1ltr whole milk
• 75g ghee
• 75g fine vermicelli, roughly crushed
• 100g jaggery sugar
• 250ml coconut milk
• 50g raisins, soaked in hot water for 10 minutes then drained
• 50g cashews, fried until golden in 1tsp ghee

Method:
Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip into a saucepan with the milk and bring to a boil over a medium heat, stirring occasionally.

Heat the ghee in a wok over a medium heat and fry the vermicelli for three to five minutes, stirring continuously, until they darken.

Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for five minutes or until it thickens. Stir in the jaggery and cook for a further two or three minutes.

Whisk the coconut milk to break up any lumps and pour it into the pan. Bring up to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving immediately.