Vermicelli dessert from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Re

Ingredients

• 15 ml/1 tbsp toasted flaked (sliced) almonds
• 15 ml/1 tbsp cashew nuts, roughly chopped
• 15 ml/1 tbsp shelled pistachio nuts
• 50 g/2 oz/¼ cup ghee or unsalted butter
• 5 green cardamom pods, bruised
• 50 g/2 oz/¼ cup granulated (white) sugar
• 25 g/1 oz raisins
• 2 1/2 ml/½ tsp freshly grated nutmeg
• 2 1/2 ml/½ tsp ground cinnamon
• 115 g/4 oz plain vermicelli