Vermicelli Pudding with Fresh Berries
3 tablespoons unsalted-butter
2 cups pre-toasted vermicelli, crushed into fine pieces
3 1/2 cups whole or low fat milk
2/3 cup sugar
6 green cardamom pods
1 cup fresh raspberries, blueberries, or blackberries
1. Melt the butter in a heavy 2-quart saucepan over medium heat. Add the vermicelli and cook, stirring, until aromatic, about 5 minutes; don't worry if some pieces are not browned. It browns quickly, so watch closely.
2. Add the milk and sugar and cook, stirring occasionally, until thick and creamy, 12 to 15 minutes. While the kheer (Indian pudding) is cooking, remove the cardamom seeds from the pods and pulverize them with a mortar and pestle. Stir the crushed seeds into the kheer and remove from heat. Cool slightly. Serve warm or chilled in small bowls with a sprinkling of berries.