Shir khurma

Ingredients

• 2 tbspneutral oil (e.g. sunflower)
• 75 gsawayyan (vermicelli), broken into small pieces by hand
• 5-7green cardamom pods, seeds extracted, pods discarded
• 2 litresfull cream milk
• ¾ litrefull cream
• 170-350 gsugar (adjust depending on the intensity of sweetness preferred)
• 200 gslivered almonds (extra for serving)
• 100 ggolden or green raisins
• 2dried dates

Directions:

You will need a large, heavy-bottomed pan to prepare the pudding as the sugar and milk burn rather easily if using a light-bottomed pan.

Place pan on medium-high heat and add the oil. When hot, add cardamom seeds and vermicelli. Let the spices cook for 3-5 minutes, stirring constantly, till the cardamom is fragrant and the vermicelli begins to change colour slightly.

Add the milk, cream, sugar, almonds, raisins and dried dates. Stir.

Turn the heat to a low temperature and let the mixture cook, uncovered, for 1-1½ hours. The pudding will need to be monitored and stirred every 10-15 minutes. Be sure to stir all the way into the bottom of the pan so the base of the pudding doesn’t burn.

When the mixture reaches the desired consistency, turn the heat off. Allow it to cool at room temperature for 1 hour then refrigerate overnight.

Serve the pudding with a dusting of edible gold (optional) or a layer of varak (see Note), and a sprinkling of slivered almonds. Serve immediately.