Indian Noodle Payasam - cooking recipe

Ingredients

30 g butter
100 g raw cashews
3/4 cup sultana
3/4 teaspoon cardamom seed
1 pinch saffron thread
2 cups milk
1/2 cup sugar
50 g rice vermicelli, broken into small strands
edible edible silver foil (to garnish) (optional)

Preparation

Melt butter in large pot.
Add cashews and sultanas, cook 3 minutes till nuts are toasted.
Add cardamon seeds and saffron, cook 60 seconds till fragrant.
Add milk and sugar, bring to the boil.
Add noodles, reduce heat to low.
Cook, covered for 10 - 15 minutes till noodles are tender.
Cook, uncovered a further 10 minutes till thickened, stirring occasionally.
Remove from heat, spoon into bowls.
add garnish if desired.