Step 1

Heat oil in a pan over medium heat. When hot, add cashews and cook until lightly golden on some edges. 1 to 2 minutes. Add raisins and cook until they puff up. Remove the cashews and raisins and keep aside.

Step 2

In the same pan, add cardamom, cloves, salt and vermicelli noodles and cook over medium heat until the noodles turn golden. 4 to 7 minutes depending on the noodles used. Rice vermicelli takes longer to roast. Stir occasionally to avoid burning.

Step 3

Add almond milk and bring to a boil.

Step 4

Add sugar, vanilla and mix in. Reduce heat to low-medium and continue to cook until the noodles are cooked through. 5 to 7 minutes. Taste and adjust sweet.

Step 5

Fold in half of the cashews and raisins. If the pudding is not thick, add ground cashew and mix in. Continue to cook for another 3 to 4 minutes or until desired consistency. The Pudding will thicken more once cool.

Step 6

Garnish with the remaining cashews and raisins. Chill, discard the clove and serve.