A rich sweet dish which is mostly made during Eid and savoured with family and friends. Every bite of this dessert has a burst of flavours coming from plump dates and a mixture of roasted nuts.
Serves: 3-4 persons.
Ingredients:
Fresh milk (whole and full fat) 1 litre
Roasted vermicilli (seviyyan) 1/2 packet
Sugar 1/2 cup
Ghee 2 tbsps
Dry dates (seeds removed) 1/2 cup
Roasted almonds and pistachios as required
Cardamom powder 1/2 tsp
Saffron threads (optional) 1-2 for garnish
Method:
- In a deep bottomed, non-stick degchi, heat the ghee, break up the vermicilli and slightly roast this roasted vermicilli just for about 10 secs. Though the vermicilli is already roasted, roasting it further with the ghee enhances the flavour of the vermicilli and the whole dish.
- Turn off the heat and take out the vermicilli and keep aside. Allow the degchi to cool for 2 mins and pour the milk into it. Turn the heat on.
- Bring the milk to a boil, stirring continuously with a wooden spoon.
- While the milk is boiling, take a pan and dry roast a handful of peeled and chopped almonds and pistachios. Keep aside.
- Chop the dates and keep aside.
- Once the milk comes to a boil, add the sugar and stir till dissolved.
- Turn the heat to simmer, add the roasted vermicilli and stir well.
- Add the cardamom powder. Stir well.
- Now, turn the heat off and add in the chopped dates and mixed nuts.
- Allow to cool and dish it out in a beautiful serving dish.
- Garnish with 1-2 strands of saffron threads.
- Serve warm or cold.
Happy Cookin' & Keep it stylish!!
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