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


  • STEP 1

    Pound the cardamom seeds to a powder with the caster sugar using a pestle and mortar. Tip into a saucepan with the milk and bring to a boil over a medium heat, stirring occasionally.

  • STEP 2

    Heat the ghee in a wok or karahi over a medium heat and fry the vermicelli for 3-5 mins, stirring continuously, until they darken.

  • STEP 3

    Pour the boiling milk over the vermicelli and continue simmering, stirring all the time, for 5 mins or until it thickens. Stir in the jaggery or muscovado sugar and cook for a further 2-3 mins.

  • STEP 4

    Whisk the coconut milk to break up any lumps and pour it into the pan. Bring up to a simmer, then stir in the raisins. Spoon into small bowls and scatter over the fried cashews before serving immediately.

Goes well with


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