Eid milk

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"This is traditionally served warm, although what I like to do for the hot summer months and once the Eid festivities are done, is to add in a scoop of ice cream and have it cold."

Ingredients

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

Cooking Instructions

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.