Vermicelli pudding

Saffron is the royal spice and well known for its uses around Diwali time

Indian name: Zaffarani Seviyan Ki Kheer
Heat rating: 1
Serves: 4
Preparation time: 10
Cooking time: 40

What you need:

• 2¼ litres whole milk
• 8 - 10 saffron strands
• 100g roasted vermicelli (readily available in ethnic shops)
• 125g sugar
• ½ tsp green cardamom powder
• 2 tbsp ghee (clarified butter)
• 40g sultanas
• 50g cashew nuts

What you do:

1. Bring the milk to boil in a heavy bottomed saucepan, stirring to prevent burning. Reduce the heat to low-medium and continue to cook until reduced to ¾. Add the saffron strands, roasted vermicelli and allow to thicken.
2. Add the sugar and green cardamom powder and allow to thicken further.
3. In a separate pan heat the ghee until it turns clear then add the sultanas and cashews and stir until toasted a golden brown. Mix into the vermicelli mixture reserving a few for garnish.
4. Serve hot or cold garnished with the remainin sultanas and cashews.

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