For the orange cream: Whisk together heavy cream, sugar, and orange zest in a bowl until the mixture is well combined and soft peaks form when the whisk is removed. Chill the whipped cream in the refrigerator until ready to use.
For the vermicelli: Heat the ghee in pan over a medium heat. Add the flaked almonds and raisins or sultanas, and fry for 2 to 3 minutes, or until the almonds are golden brown. Add the vermicelli, and stir-fry for 2 to 3 minutes, or until golden brown. Add the sugar, reduce the heat to low, and stir well until it has dissolved.
Add the water, and stir well, then cover the pan with a lid, and simmer on the lowest heat for 5 to 6 minutes, or until the vermicelli strands are soft. Add water as necessary to stop the mixture from drying out. Turn off the heat and steam the vermicelli mixture over the residual heat for 3 to 4 minutes. When cooked through, separate the vermicelli strands with a fork and gently fluff them.
To serve the dish, divide the sweet angel hair vermicelli among 4 serving dishes. Place a spoonful of the chilled orange cream on top of each serving. Garnish the whipped cream with more flaked almonds.
*Can be found at specialty Asian markets. There are so few ingredients in this dish that every one counts. Ghee in particular adds a wonderful flavor. You can substitute butter and a little oil instead, but it will not be the same. The angel hair vermicelli is also fantastic with simple vanilla ice cream.
Recipe courtesy of Anjum Anand