Thehungrycodercooks

Ingredients

• 5 cups whole milk (about 1.8 liters)
• 1/4 tsp cardamom powder
• 1/2 cinnamon stick
• 4–5 strands saffron
• 2 pitted dates
• 1/2 tin condensed milk (boiled in hot water for 1 hour; adds a beautiful light brown color without caramelizing)
• 2 tsp brown or white sugar

Vermicelli & Nuts:

• 1/3 cup vermicelli, crushed
• 2 tbsp ghee
• 7–9 pistachios, chopped
• 7–9 cashews, chopped
• 8–9 almonds, sliced (soaked earlier and skin removed)

Garnish:

• Mixed nuts
• Rose petals
• Saffron strands

Directions

Step 1: Prepare Condensed Milk

• In a pot, add water and place the condensed milk tin inside. Boil for 1 hour. This won’t caramelize but will turn a light brown, adding a rich flavor.

Step 2: Cook the Milk Base

• In a separate pot, bring 5 cups of milk and chopped dates to a boil.
• Lower the heat and add cardamom powder, cinnamon, saffron, and the boiled condensed milk.
• Cook over low heat until the milk reduces by about 1.5 cups (you should have 3.5–4 cups left).
• When a thick layer forms on top and the color turns a beautiful yellow, the milk is ready.

Step 3: Roast Vermicelli and Nuts

• In a pan, heat ghee and add the crushed vermicelli along with pistachios, cashews, and almonds. Fry for 4–5 minutes until fragrant.
• Add shredded coconut and 2 tsp of sugar. Cook gently, making sure it doesn’t burn.

Step 4: Combine and Finish

• Pour the prepared milk over the vermicelli-nut mixture and bring to a gentle boil again.
• Serve in a dish and garnish with chopped nuts, saffron, and rose petals.

Recipe Video

Notes

• Boiling the condensed milk first gives a slightly brown, rich flavor without over-sweetening.
• Use whole milk for a creamy, indulgent texture.
• Roast vermicelli on low heat to avoid burning and to enhance aroma.
• Garnish with rose petals and nuts for a festive, Instagram-worthy presentation.