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Preparation Time : 45 minutes
Serves : 4-5
Ingredients : |
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Vermicelli – 1 cup (coarsely broken)
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Sliced almonds – ¼ cup
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Chopped pistachio – ¼ cup
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Sultanas (golden raisins) – 1/3 cup
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Ghee – 6 tbsp
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Dates, stoned (pitted) and thinly sliced –
1/3 cup
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Full cream/whole milk – 5 cups
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Brown sugar/granulated sugar – 4 tbsp
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Saffron – a few threads
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Method : |
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Heat 4 tbsp of ghee in a frying pan and sauté
the vermicelli until golden brown. (If you are using the Italian
variety, sauté it for a little longer).
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Remove and set aside.
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Heat the remaining ghee in a separate pan and
fry the nuts, sultanas and dates over a medium heat until the
sultanas swell. Add to the vermicelli and mix gently.
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Heat the milk in a large heavy pan and add the
sugar. Bring to a boil and add the vermicelli mixture and let the
liquid return to a boil, stirring constantly.
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Reduce the heat and simmer until the vermicelli
is soft and you have a fairly thick pudding.
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Stir in the saffron and cook for one minute
more.
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Serve hot or cold.
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