Indian Vermicelli Pudding, Sevian

Try this delicious pasta dish:

Break the pasta into 3-4 cm long pieces. Melt the butter in a saucepan. Stir-fry the noodles until light brown. Heat the milk, pour it leisurely to the noodles and make 5 min. on medium heat. Stir frequently.

Break open the cardamom pods, remove the seeds and crush them with a mortar. Add sugar, raisins, cardamom and three tablespoons of almond kernels to the noodles form. Mix and season with rose water. Make another 3-4 min, stirring frequently.

Remove saucepan from heat. Pour pudding into a suitable bowl and garnish with the remaining almond kernels and pistachios. Cool (do not refrigerate). Serve lukewarm or cooled.

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