1. Warm ghee in a large saucepan over a medium low heat. Fry cashew nuts until golden. Stir in sultanas and fry for about 20 seconds. Remove with a slotted spoon and place on a plate. 

2. Add vermicelli to the same pan, fry until they turn slightly reddish (3-5 minutes). Transfer to a bowl.

3. In the same pan bring 2 cups of water to a boil over medium heat. Add vermicelli and almond meal. Cook stirring frequently until vermicelli is soft. Press a strand of vermicelli between your fingers to check if it is well cooked. Stir in brown sugar, let it mix well. Add milk, cashew nuts, sultanas and cardamom. Let it boil for 2-3 minutes. Turn off heat.

​

Serve hot.

Per serve: energy 723 kJ (172 cal); protein 4 g; fat 4 g; saturated fat 2 g; cholesterol 8 mg; carbohydrate 31 g; fibre 0.5 g; calcium 113 mg; iron 0.47 mg; sodium 32 mg