Festive milk dessert with vermicelli, nuts and cardamom, served at Eid.

Ingredients from our range

• Shan sheer KhurmaShan · 150 g
• Bambino Vermicelli RoastedBambino · 350 g
• TRS AlmondsTRS · 100 g
• TRS Cashew KernelsTRS · 100 g
• TRS Golden SultanTRS · 100 g
• TRS Cardamom Green (Elaichi)TRS · 200 gइलायचीالائچیilāychī

Plus fresh

whole milk, sugar, dates

How to make it

1. Chop the almonds and cashews, stone the dates and cut them into strips.
2. Briefly toast the roasted vermicelli in a little ghee.
3. Bring the milk to the boil with lightly crushed cardamom pods, add the vermicelli and simmer for about 10 minutes, stirring.
4. Stir in the sugar, dates, nuts and sultanas and leave for another 5 minutes.
5. Serve warm or chilled – traditionally on the morning of Eid.

Spice mixes come with their own instructions on the packet – the steps above are a rough guide.