Having a large, heavy-bottomed pan is a pre-requisite for preparing this pudding as the sugar and milk burns rather easily if using a light-bottomed pan;
Place pan on medium-high heat and add cardamom seeds and vermicelli. Sauté for 3-5 minutes, stirring constantly till the cardamom is fragrant and the vermicelli begins to change colour slightly;
Add milk, full cream, sugar, almonds, raisins and stir;
Turn heat to low and let it cook, uncovered, for 1 -1½ hour;
The pudding will need to be monitored and stirred every 10-15 minutes. Be sure to stir all the way into the bottom of the pan so the base of the pudding doesn't burn;
When it reaches the desired consistency, turn the heat off, allow to cool at room temperature for 1 hour, then refrigerate overnight;
Serve with a sprinkle of slivered almonds.
