2 tablespoons ghee
4 green cardamom pods, cracked open, then seeds removed and crushed with a mortar and pestle
3 tablespoons crushed dried vermicelli noodles
2 tablespoons coarsely chopped pistachios
2 tablespoons slivered almonds
1 tablespoon green or golden raisins
2 1/2 cups milk
3/4 cup evaporated milk (about 1/2 can)
1/4 cup superfine sugar, or to taste
5 dried dates, soaked in warm water overnight, pitted, then each chopped into 4 pieces
1/2 teaspoon crushed saffron threads
Heat the ghee in a medium saucepan over medium heat. Add the cardamom seeds and cook until fragrant, 10 to 15 seconds. Add the vermicelli and stir constantly until toasted, 5 to 7 minutes. Be careful that they don't turn too dark and burn.
Add the nuts and raisins and cook for about 30 seconds. Add the milk, followed by the evaporated milk and sugar. Reduce the heat to low and simmer, stirring occasionally, until the vermicelli is cooked and the milk begins to thicken slightly. The consistency needs to resemble a milky drink, so if it gets too thick, add a little more milk.
Add the dates and saffron, stir to combine, and warm through and allow the saffron to color the milk. Serve warm in small glasses.
Recipe Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.