Sheer Khurma

Method

1. 1

   Warm the milk

   Over medium heat, bring the milk just to a simmer, about 5 minutes, stirring often. Reduce to low and simmer for 10 minutes, stirring regularly, until slightly reduced.

2. 2

   Toast the vermicelli

   Meanwhile, melt the ghee in a frying pan over low heat for 1 minute. Add the vermicelli and toast for 3 to 4 minutes, stirring, until evenly golden and fragrant.

3. 3

   Soften the dates and nuts

   Add the dates, almonds and pistachios to the pan. Cook over low heat for 2 minutes, stirring, until the dates soften and the nuts smell toasted.

4. 4

   Simmer the pudding

   Tip the vermicelli mixture into the milk. Simmer over low heat for 7 to 9 minutes, stirring frequently, until the vermicelli is tender and the milk lightly coats a spoon.

5. 5

   Season and serve

   Stir in the sugar and crushed cardamom over low heat for 1 minute, until the sugar dissolves. Take off the heat and stir in the rose water, then rest for 5 minutes. Serve warm or chilled.

Tips

• Stir the milk regularly as it simmers, paying particular attention to the bottom of the pan.
• Keep the vermicelli moving as it toasts so it colours evenly.
• The pudding will be looser when warm and thicker when chilled.

Swaps

• Use broken angel hair pasta in place of fine vermicelli.
• Replace the almonds with slivered cashews.
• Use orange blossom water instead of rose water.

Storing

Refrigerate leftovers in a covered container for up to 3 days; reheat gently with a splash of milk, or serve chilled.