Seviyan - Sweet Asian Vermicelli (Toasted)

Ingredients

• 4-5 tablespoons sunflower oil (you can use vegetable or canola too)
• 7 ounces toasted vermicelli (Seviyan)
• 2 cups whole milk (I use semi skimmed)
• 1/2 cup sugar (you can reduce the amount to a 1/4 cup)
• 8-10 whole green cardamom pods
• 4 tablespoons slivered almonds
• 20 shelled and sliced pistachios

Directions

1. 1

   Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.

2. 2

   Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.

3. 3

   Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar.

4. 4

   Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.

5. 5

   When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.

6. 6

   Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!

7. 7

   (If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).