A delicious Indian desert that can be served hot or lukewarm
Yields: 4 Servings

• 2 tablespoons unsalted margarine
• 3 ounces uncooked vermicelli (very thin spaghetti), broken into 1-inche pieces
• 1/2 cup boiling water
• 1 cup skim milk
• 1 tablespoon granulated sugar
• Dash ground whole saffron
• 1/4 cup golden raisins
• 1/8 teaspoon ground cardamom

In 8-inch nonstick skillet heat margarine over medium-high heat until bubbly and hot; add vermicelli and sauté, stirring constantly, until lightly browned. Reduce heat to low, add water, and let simmer until vermicelli is tender, about 5 minutes; stir in milk, sugar and saffron and cook, stirring occasionally, for 5 minutes longer. Remove from heat and stir in raisins and cardamom.

From Weight Watchers NEW INTERNATIONAL COOKBOOK, 1985