Sheer Seviyan

An Eid dessert to be enjoyed through all the year round! Delicious, comforting like a big hug or a soft blanket, not too dissimilar to a rice pudding or a custard pudding in character. You will want a second helping!

INGREDIENTS

2 litres whole full fat creamy milk

200g golden caster sugar (or to taste)

10 cardamom pods seeds crushed into powder

2 tablespoon pure ghee

300f fine vermicelli

50g pistachios cut lengthways

50g plum raisins

50g freshly blanched almonds, sliced lengthways

50g dried coconut cut into thin slices

3 tablespoon of rose water or kewra water

METHOD

1. In a large pan, over high heat, boil the milk with sugar, cardamom seeds (discard the outer casing) until the milk has reduced by half.

2. In a separate pan, heat the ghee and fry the vermicelli until golden brown (take care not to burn).

3. Add raisins and all the nuts.

4. Pour the reduced milk and let it simmer for a few minutes. Turn off the heat and sprinkle some rose water (optional: add some saffron infused in a little warm milk).

There are personal preferences: can be served hot, warm or cold. Whatever the choice, it is a classic Pakistani dessert, descended from our over spoilt Nazims.