- serves 4-6 people
- preparation 5 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 2 tbsp ghee (clarified butter)
- ½ cup fine vermicelli
- 10–12 almonds, sliced
- 10–12 cashews
- 1 tbsp pistachios, sliced
- 2 tbsp raisins
- 1 litre full cream milk
- 4 tbsp sugar (or to taste)
- 8–10 dates, chopped
- ½ tsp cardamom powder
- A few saffron strands (optional)
Instructions
- Heat ghee in a pan and lightly roast the vermicelli until golden brown. Remove and set aside.
- In the same pan, lightly fry the almonds, cashews, pistachios and raisins. Set aside.
- Bring the milk to a boil in a heavy-bottomed pan, then simmer for 8–10 minutes.
- Add the roasted vermicelli to the milk and cook for 5–7 minutes, until softened.
- Stir in the sugar, chopped dates, fried nuts and raisins, cardamom powder and saffron. Simmer for another 5 minutes until slightly thickened.
- Serve warm or chilled, as preferred. Garnish with extra nuts, if desired.
Find more from SBS Urdu here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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