Ingredients

Method

• 1 T Taystee Wheat
• 1 1/2 T vermicelli
• 2 litres full cream milk
• 1 x 380 ml can evaporated milk
• 150 g sugar (or 100 g sugar and 1/4 tin condensed milk)
• 1 pinch salt
• 1/2 t ground cardamon
• 1/4 cup flaked almonds and slivered pistachios
• 1 pinch saffron

Method

Ingredients

1. Braise the Taystee Wheat and vermicelli in a pan over a low heat until light brown. Add the milks, sugar, salt and cardamom and cook for 3–4 hours over a low heat, stirring occasionally.

2. Add the nuts and cook for a further hour. Lastly, add the saffron and switch off the stove.

Cook’s note: The trick with this is to cook it low and slow to prevent the milk from scalding.

Find more Ramadan and Eid recipes here.