serves
4-6
prep
20 minutes
cook
30 minutes
difficulty
Mid
serves
4-6
people
preparation
20
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 100 g pistachios
- 100 g cashew nuts
- 100 g blanched almonds
- 100 g seeded dates
- 1.5 litres full cream milk
- 25 g green cardamom pods
- 1 pinch saffron threads
- 250 g ghee
- 250 g vermicelli noodles
- 250 g condensed milk
- 50 g white sugar
- fresh raspberries, blueberries and edible flowers, to serve
Soaking time: 20 min
Chilling time: 45 min
Instructions
Place the nuts and dates in a bowl, cover with cold water and set aside to soak for 20 minutes. Meanwhile, pour the milk into a large saucepan. Add the cardamom and saffron and bring to the boil over high heat. Reduce the heat to low and simmer until the milk has reduced by half. Remove from the heat and strain out the cardamom pods.
Meanwhile, drain the nuts and dates, then finely chop. Place a large frying pan over medium-high heat. Add half the ghee, then the nuts and dates and cook, stirring regularly until golden brown. Using a slotted spoon, remove the nuts and dates from the pan and stir into the milk mixture. Spoon the nuts and dates into the milk mixture.
Place the frying pan back over the heat and add the remaining ghee. Add the vermicelli and cook, stirring regularly until golden brown. Using a slotted spoon, remove the vermicelli and stir into the milk mixture. Add the condensed milk and bring to a simmer, then stir in the sugar to taste. Pour into a bowl, cool to room temperature, then refrigerate until cold and set.
To serve, remove from the refrigerator and bring to room temperature. Spoon into serving bowls and top with fresh raspberries, blueberries and edible flowers.
This recipe is from Series 2 of airing weeknights at 6pm on SBS. Episodes will be available after broadcast via . Join the conversation #TheChefsLine on Instagram , Facebook and Twitter . Check out for episode guides, cuisine lowdowns, recipes and more!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
