Indian Noodle Pudding (Payasam) with Ginger

In a heavy bottom pan, add the ghee and heat until just melted. Add the cashews/almonds/raisins and fry until just toasted. Then add vermicelli noodles or angel hair pasta and keep sautéing till it changes color. It should be light brown and toasted. Add water and mix well. When the water starts to evaporate, add the milk, ginger and sugar. Mix well and let cook till the noodles are soft and done and the pudding thickens a little. Finally, add cardamom and salt, and remove from heat. Cover and let the flavors meld for at least 10 minutes before serving. You can serve it warm or cold depending on your preference. Garnish with slivers of fresh ginger.