Sweet Vermicelli Pudding

1In a large pan, heat the ghee over medium heat. Add the vermicelli (1 cup) and sauté until golden brown, stirring frequently to prevent burning.

2Once the vermicelli (1 cup) is golden, add the milk (4 cups) to the pan and bring it to a gentle boil, stirring occasionally.

3Reduce the heat to low and add the sugar (½ cup), stirring until it dissolves completely.

4Add the cardamom powder (½ teaspoon) and mix well. Let the mixture simmer for about 10-15 minutes, or until the vermicelli (1 cup) is cooked and the pudding thickens to your desired consistency.

5In the last few minutes of cooking, add the chopped nuts and raisins (¼ cup), stirring to combine.

6Remove from heat and let it cool slightly before serving. You can serve it warm or chilled, garnished with additional nuts if desired.