Sheer Khorma

Indian/Pakistani Vermicelli-Date Pudding

• Ready In: 7 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1⁄2-3⁄4 cup  vermicelli
• 4  cups milk (half and half, whole milk, or 2% can be used)
• 1  cup  chopped pitted dates
• 1⁄4 cup sugar
• 1  teaspoon rose water
• 1⁄2 cup pistachios or 1⁄2 cup  slivered almonds
•  seeds from 2 cardamom pod

Directions

1. Melt butter or margarine in a saucepan over low heat.
2. Add cardamom seeds and heat for 30 seconds.
3. Add vermicelli and cook over medium-high heat for 2-3 minutes, or until browned, stirring constantly so as not to burn. 3/4 of a cup makes a thicker mixture, 1/2 a cup makes a soupier mixture.
4. Add milk and dates and cook over a medium-low heat for 10 minutes, stirring occasionally until noodles are tender.
5. Skim foam if necessary.
6. When noodles are tender, add sugar and cook for 2-3 minutes to dissolve.
7. Remove from heat and stir in rose water.
8. Pour in a bowl and set aside to cool.
9. Refrigerate to chill before serving.
10. Before serving, garnish with chopped pistachios and/or almonds.