• Saffron milk pudding (shree khurma) (The Chefs' Line)Source: The Chefs' Line

This milk and rice vermicelli pudding is spiced with saffron and cardamom and sweetened with dates. Pistachios, cashews and almonds add texture. The Chefs' Line






Skill level

Average: 2.4 (30 votes)


  • 100 g pistachios 
  • 100 g cashew nuts 
  • 100 g blanched almonds
  • 100 g seeded dates 
  • 1.5 litres full cream milk
  • 25 g green cardamom pods
  • 1 pinch saffron threads 
  • 250 g ghee 
  • 250 g vermicelli noodles
  • 250 g condensed milk 
  • 50 g white sugar
  • fresh raspberries, blueberries and edible flowers, to serve 

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.


Soaking time: 20 min

Chilling time: 45 min

Place the nuts and dates in a bowl, cover with cold water and set aside to soak for 20 minutes. Meanwhile, pour the milk into a large saucepan. Add the cardamom and saffron and bring to the boil over high heat. Reduce the heat to low and simmer until the milk has reduced by half. Remove from the heat and strain out the cardamom pods.

Meanwhile, drain the nuts and dates, then finely chop. Place a large frying pan over medium-high heat. Add half the ghee, then the nuts and dates and cook, stirring regularly until golden brown. Using a slotted spoon, remove the nuts and dates from the pan and stir into the milk mixture. Spoon the nuts and dates into the milk mixture.

Place the frying pan back over the heat and add the remaining ghee. Add the vermicelli and cook, stirring regularly until golden brown. Using a slotted spoon, remove the vermicelli and stir into the milk mixture. Add the condensed milk and bring to a simmer, then stir in the sugar to taste. Pour into a bowl, cool to room temperature, then refrigerate until cold and set.

To serve, remove from the refrigerator and bring to room temperature. Spoon into serving bowls and top with fresh raspberries, blueberries and edible flowers.


This recipe is from Series 2 of The Chefs' Line airing weeknights at 6pm on SBS. Episodes will be available after broadcast via SBS On Demand. Join the conversation #TheChefsLine on Instagram @sbsfood, Facebook @SBSFood  and Twitter @SBS_Food. Check out sbs.com.au/thechefsline for episode guides, cuisine lowdowns, recipes and more!