1. Heat the ghee or butter in a sauce pan over a medium heat. Once hot, add the vermicelli and stir-fry until it browns.
2. Add the milk, cardamom, cinnamon, sultanas and sugar, and cook, stirring until the vermicelli is soft (about 10 minutes ). Add the rose-water if using. Spoon into small bowls and serve hot, sprinkled with toasted coconut.
Yoghurt, cucumber and red onion raita
Mix 250ml natural yoghurt, 5ml grated fresh ginger, one chopped tomato, one chopped red onion and 100ml finely chopped cucumber. If you like it hot, add up to three sliced fresh chillies. You could also add freshly chopped coriander or mint leaves if you enjoy a fresh herb flavour. Serve with the lamb or other curry dishes. You can also use it for dipping the corn sticks.