Cardamom Vermicelli Kheer

📝 Ingredients

• 70 g wheat vermicelli (dry weight)
• 1 litre semi-skimmed milk
• 50 g caster sugar
• ½ tsp ground cardamom
• 40 g raisins
• 15 g flaked almonds
• 1 pinch of salt

🍴 Utensils

• Large heavy-based saucepan
• Wooden spoon
• Plate
• 4 bowls or glasses

📖 Steps

1. Dry-toast the flaked almonds in the saucepan over a medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Tip them straight onto the plate so they don't burn.
2. If the vermicelli are long, break them into 3 to 4 cm pieces. Put them dry in the same saucepan over a medium-low heat and toast for 3 to 4 minutes, stirring constantly, until they're the colour of toast. Careful, they burn quickly.
3. Pour in the milk gradually while stirring: it sizzles when it hits the hot pan. Add the cardamom and the pinch of salt, then bring to a simmer over a medium heat, keeping an eye on it, as milk rises and boils over very quickly.
4. Turn the heat down low and simmer for 15 to 20 minutes uncovered, stirring every 2 minutes and scraping the bottom well so the milk doesn't catch. The vermicelli should become very tender and the milk reduce by about a quarter.
5. Add the sugar and raisins and cook for another 5 minutes, until the raisins plump up and the cream coats the back of the spoon. Stop while it's still runny: it thickens a lot as it cools.
6. Leave to rest for 10 minutes off the heat, then divide between bowls. For cold kheer, leave to cool to room temperature, then chill for at least 2 hours and stir before serving.
7. When serving, warm or cold, scatter the toasted almonds over each bowl: added at the last minute, they stay crunchy and contrast with the soft, creamy vermicelli.