Step 1

Cut vermicelli into 1 inch pieces with scissors, taking care to not fling pieces all over the kitchen. Just go slow and you should be fine.

Step 2

Add vermicelli to a large pot with milk, salt, cardamom, and brown sugar.NOTE: Do not add raisins at this point or you will never get the cardamom pods out – too hard to tell the difference once the custard thickens up. Trust me, I learned the hard way!

Step 3

Bring mixture to a simmer and heat until thickened to the consistency of a loose pudding. Stir often. This will take 30-45 minutes over low heat. After about 20 minutes carefully remove cardamom pods and add raisins.

Step 4

Spoon into individual dessert bowls and top with slivered almonds.

Step 5

Serve warm or chilled.