Sheer khurma

Ingredients

• 1 tbsp ghee
• 1 tbsp pistachios
• 1 tbsp almonds
• 1 tbsp cashews
• 1 tbsp raisins
• 3 dates (4 if smaller)
• 1/2 cup thin vermicelli (50g)
• 2 cups whole milk (480ml)
• 1 tbsp sugar (or 2, to taste)
• 1/4 tsp ground cardamon
• 1 pinch saffron (either powder, or if using threads, sit them in a little milk before adding)

Instructions

1. 1

   Roughly chop the pistachios, almonds and cashews. Remove the stones from the dates and roughly chop into pieces roughly the size of raisins.

2. 2

   Warm the ghee in a small pan over a medium heat. Toast the nuts and raisins in the ghee until lightly brown, a minute or two. Remove from the pan and set aside, straining the ghee from them as you remove, leaving it in the pan.

3. 3

   Add the vermicelli to the pan and toast, stirring now and then, until it browns lightly but take care that it doesn't burn (around a minute or two). Remove from the pan.

4. 4

   Add the dates and cook in the ghee a few seconds before adding the milk. Bring to a simmer and simmer around 5 minutes, stirring occasionally, before adding the vermicelli.

5. 5

   Simmer for another 5 minutes, stirring now and then again, before adding the nuts and raisins. Simmer 5 minutes more then add the cardamon and saffron. Stir through, remove from the heat then either serve or allow to cool and serve chilled.