Sheer Khurma - Sweet Vermicelli Pudding

Cook Time 20 minutes plus 4 hours chilling time

Servings 6

Ingredients

800ml full cream milk

300ml thickened cream

1 can (395ml) condensed milk

½ cup caster sugar

2 tsp ghee

¾ cup (50g) Pakistani vermicelli

10 cardamom pods, slightly cracked open

1 stick cinnamon

1 tsp kewra water or rose water (optional)

1 tbsp toasted slivered almonds

Dried rose petals, to serve

Method

In a large saucepan, bring milk, cream, condensed milk, cinnamon and sugar to a boil. Reduce to a simmer.

Using a fry pan on medium heat, heat the ghee, and lightly toasted the vermicelli and cardamoms until aromatic 5 - 6 minutes. The noodles will turn dark golden brown.

Pour vermicelli and cardamom seeds into the milk mix. Stir for about 5 - 10 minutes until the Sheer Khurma starts to slightly thicken. Turn off the heat and add in the kewra water. It’s okay if it’s slightly runny at this stage. The Sheer Khurma will thicken as it cools.

Pour into decorative glasses and refrigerate for 4 hours or overnight.

Sprinkle almonds on top to serve.