Dessert Recipes - Almond Zarda from Pakistan

Ingredients

• 175 g/6 oz/1/4 cup butter

• 6 cardamom pods, split open

• 225 g/8 oz vermicelli, broken into small pieces

• 225 g/8 oz/1 cup caster (superfine) sugar

• A few drops of orange food coloring

• 450 ml/2 cups water

• 50 g/2 oz/1/2 cup blanched almonds

• Strips of silver paper or foil

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Method:

1. Melt the butter in a saucepan. Add the cardamom pods and fry (sauté) for 1 minute.

2. Add the vermicelli and fry until golden but not too brown. Stir in the sugar, food coloring and water and bring to the boil.

3. Simmer, stirring, until the water evaporates and the vermicelli is tender.

4. Cover, turn off the heat and leave to stand for 10 minutes to allow the flavor to develop. Pile on to a serving dish.

5. Decorate with the almonds and thin strips of silver paper laid over attractively before serving.