Cardamom-spiced vermicelli

Create an Indian feast to celebrate Diwali and end with this divine 'semiya payasam' dessert, made with vermicelli and coconut milk infused with cardamom

Ingredients

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

Steps

1. Grind the cardamom seeds and caster sugar to a powder using a pestle and mortar. Put in a saucepan with the whole milk and bring to a boil over a medium heat, stirring occasionally.
2. Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until darkened.
3. Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until the mixture thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.
4. Whisk the coconut milk to break up any lumps and pour into the pan. Bring to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving warm.