Indian Vermicelli Pudding (Dessert) - cooking recipe

Ingredients

3 tablespoons ghee (clarified butter)
3 1/2 cups vermicelli pasta
3 3/4 cups milk
3/4 cup evaporated milk
1/2 cup cashews, or to taste
1/2 cup raisins, or to taste
8 tablespoons white sugar

Preparation

Melt ghee in a large saucepan over medium-high heat. Add vermicelli; cook and stir until golden, 3 to 5 minutes. Pour in milk and bring to a boil. Reduce heat to medium-low. Add evaporated milk, cashews, raisins, and sugar. Simmer until pudding begins to thicken, about 10 minutes. Serve warm or cold.