Medel
Kardemummakryddad vermicelli
Skapa en indisk fest för att fira Diwali och avsluta med denna gudomliga 'semiya payasam'-dessert, tillverkad med vermicelli och kokosmjölk som smaksatts med kardemumma
⏱️35 min
🍽️6 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Grind 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.
- 2Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until darkened.
- 3Pour 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.
- 4Whisk 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.