Indian noodle pudding "Payasam"

Ingredients:

• 1 tsp ghee or butter (see recipe below) plus 2 tsp butter
• 1 cup angel hair noodles, broken into 2cm pieces
• 4 cups of milk
• 2 tbsp of water
• 3/4 cup sugar
• 1/2 cup raisins
• 1/2 cup chopped raw cashews
• 1/4 tsp ground cinnamon

Ghee:

• 225 g butter

Preparation:

1. In a large skillet, heat 1 teaspoon ghee and fry the noodles over medium heat until all pieces are lightly browned and fragrant.
2. In a heavy-bottomed 3-quart saucepan, heat the milk and water over medium-high heat. Once the mixture comes to a boil, reduce the heat to medium and add the fried pasta. Continue to simmer for 6 minutes, until the noodles are fully cooked.
   
   Add sugar and cook for 15 minutes, stirring frequently to prevent the noodles from sticking. When ready, the mixture will have a creamy consistency.
3. While the milk is boiling, in the pan where you fried the pasta, fry the raisins and cashews in 2 teaspoons of ghee until lightly browned.
4. Add the fried raisins, nuts, and cardamom to the milk, stir, and remove from the heat. Cover and refrigerate for several hours or more.
   
   Serve the pudding warm, reheating if necessary.
   
   Ghee butter: In a heavy skillet, heat the butter over medium-low heat until completely melted. Watch the butter as it simmers: at first, it will bubble vigorously, with white milky bits floating on the surface, then a white foam will form on the entire surface of the butter. Stir occasionally.
5. Soon, small, golden-brown spots will appear on the surface, and the oil will completely change from yellow to golden. Periodically stir the foam to check the color of the sediment. When the sediment turns light brown, remove the oil from the heat (see tip).
   
   Strain into a jar with a tight-fitting lid. Reheat, if desired, to serve with rice.
   
   Advice: If you heat the oil until the sediment turns dark brown, the ghee will lose its flavor and taste like vegetable oil. Yield: 1 tbsp.