Eid Tradition
This opulent dessert, whose name means "milk with dates" in Persian, appears on breakfast tables across South Asia every Eid morning. The cardamom-scented milk and jeweled nuts create a truly celebratory dish.
Components
- 2 litres whole milk
- 100g thin vermicelli (seviyan)
- 100g ghee
- 150g sugar
- 100g pitted dates, sliced
- 50g blanched almonds, slivered
- 50g pistachios, slivered
- 50g cashews, halved
- 50g golden raisins
- 6-8 cardamom pods, seeds ground
- Large pinch saffron (optional)
Method
- Toast Vermicelli: Fry vermicelli in half the ghee until deep golden. Remove and set aside.
- Fry Nuts: In remaining ghee, lightly toast all nuts and raisins until fragrant. Reserve half for garnish.
- Reduce Milk: Bring milk to boil in heavy pot. Simmer until reduced by one-third, stirring occasionally.
- Season: Add sugar, cardamom, and saffron. Stir until dissolved.
- Combine: Add vermicelli, dates, and half the nut mixture. Cook 5-10 minutes until vermicelli is soft.
- Serve: Ladle into bowls, garnish with reserved nuts. Serve warm or chilled.
