Seviyan - Sweet Asian Vermicelli (Toasted) - cooking recipe

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

Preparation

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.
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.
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.
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.
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.
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!
(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).