Vermicelli pudding with raisins

Vermicelli payasam is a very popular dessert in Indian homes. Vermicelli used in this dessert are short sticks made of wheat flour and looks like broken spaghetti. In the absence of vermicelli you could also use Barilla's cut spaghetti. The vermicelli is slightly roasted in clarified butter to give a golden brown color and then it is cooked in milk and topped with crushed green cardamom, saffron and raisins. Then it is chilled before being served. It is a very light dessert and makes a good finish to a not so light meal. Unlike most Indian desserts, this pudding is not overly sweet. (Of course you could make it sweeter if you like.) It will last for at least 4 days refrigerated, but in my house it doesn't last that long.

Vermicelli Pudding with raisins

¾ cup vermicelli
4 cups low fat 2% milk (This makes the dessert light - but you could substitute whole milk)
1/3 cup + 3 tablespoons granulated sugar
2 green cardamoms (seeds only)
2 teaspoons clarified butter or ghee
a pinch of saffron (optional)
½ cup raisins

1.   Heat 1 teaspoon ghee in a 3 quart heavy bottomed saucepan. Add the vermicelli to the pan and fry on medium heat for 3 to 5 minutes till the vermicelli is a light golden brown – (it should not be dark brown).
2.   Add the milk and bring to a boil stirring occasionally so that the milk does not stick to the bottom of the pan. Once the milk starts to boil, reduce the heat to medium and add the roasted vermicelli. Continue to boil till the vermicelli is almost cooked.
3.   Add the sugar at this point and continue to cook till the vermicelli is completely cooked. About 6 minutes.
4.   While the vermicelli is cooking, heat 1 more teaspoon of clarified butter or ghee in a small skillet and add the raisins. Fry the raisins till they are light brown.
5.   Crush the cardamom seeds using a mortar and pestle. Add the powder to the milk mixture along with the fried raisins and saffron if using. Stir and remove from the heat.
6.   Cool and refrigerate before serving.

Serves 4