Recipe
Why make it
A rich Eid-morning milk dessert of toasted vermicelli, dates and nuts, simmered in reduced milk with cardamom and saffron. Serve it warm or chilled.
Serves 6
+ 4 more in the full recipe
Step 1 of 7
Soak the saffron in 2 tbsp warm milk and set aside. Slice the dates, almonds and pistachios.
Step 2 of 7
Heat 1 tbsp ghee in a small pan over medium-low heat. Fry the almonds, pistachios and coconut for about 2 minutes until pale golden, then lift out and set aside. Add the raisins for a few seconds until they puff, and remove.
Step 3 of 7
Add the remaining ghee to the same pan. Toast the vermicelli over medium-low heat, stirring constantly, until it turns deep golden brown and smells nutty. Tip it onto a plate straight away so it stops cooking.
Step 4 of 7
Bring the milk to a boil in a heavy pot with the cardamom. Lower the heat and simmer, stirring often and scraping the base, until reduced by about a fifth and slightly thickened.
Step 5 of 7
Add the toasted vermicelli and sliced dates. Simmer gently, stirring now and then, until the vermicelli is soft and the dates have broken down into the milk.
The last 2 steps are in the full recipe.
Cook’s tip
Toast the vermicelli to a deep golden colour. Pale vermicelli tastes floury and turns mushy.
Ready to cook?
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