Sheer Khurma (Eid Vermicelli Milk Dessert)

• 1 liter Whole milk
• 8 Green cardamom pods
• 1 pinch Dried saffron threads
• 2 tbsp Ghee
• 120 g Vermicelli
• 90 g Granulated sugar
• 80 g Dried dates, pitted
• 40 g Raisin
• 30 g Slivered almonds
• 30 g Pistachios, unsalted
• 1 tsp Rose Water

1. Pour the milk into a saucepan and bring to a gentle simmer over medium heat, stirring now and then so it does not catch. Lightly crush the cardamom pods and add them with the saffron. Simmer for 10 minutes so the milk takes on the aroma.
2. Meanwhile, heat the ghee in a small pan over medium heat. Add the vermicelli and toast, stirring constantly, until it turns a shade darker and smells nutty. Tip it straight into the simmering milk.
3. Stir in the sugar and keep the heat low so the milk simmers gently. Cook for 10 to 12 minutes, stirring often, until the vermicelli is tender and the mixture looks silky and slightly thickened. If it thickens too quickly, lower the heat and stir more frequently.
4. Slice the dates, then add them to the pan with the raisins, almonds and pistachios. Simmer for 5 minutes so the dried fruit plumps and the nuts soften slightly. Taste and adjust sweetness by simmering a minute longer if needed.
5. Take the pan off the heat and stir in the rose water. Leave to stand for 20 minutes so the flavours meld and the texture settles. Serve warm, or cool completely and chill before serving.

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