Break the noodles roughly and fry them in the butter/ ghee, tossing them occasionally. After a few minutes, add turmeric and ground cardamom.
Pour the milk into a heavy bottomed pan, add the spiced, browned noodles and bring the mixture to a gentle simmer. After about 12~15 minutes, the noodles should be soft and cooked.
Take a couple of tablespoons of milk and mix it with the custard powder, then stir it back into the pan along with the condensed milk.
Cook the mixture for another 5~6 minutes, stirring well. If it looks too thick, then add more milk.
Finally stir in the raisins and most of the nuts, reserving a few to decorate. Serve hot or cold.