Makes 8 to 10 servings
1 gallon whole milk
1 1/2 cups pitted dried dates
1/4 cup sliced almonds
1/4 cup sliced pistachios
1/4 cup dried and shredded unsweetened coconut
1 1/2 cups sugar
1 cup roasted vermicelli, broken into small pieces
10 crushed cardamom pods
1/4 cup yellow raisins
2 drops kewra (optional)*
In a large pot over high heat, bring the milk to a boil. Add the dates and continue to cook over medium heat for another 20 minutes. Stir constantly, so the milk doesn't stick to the pan.
After 20 minutes, or when the milk is the consistency of half and half, add almonds, pistachios, coconut and sugar. Let cook for 10 minutes over medium heat or until the milk thickens a little more. Add vermicelli and stir constantly. When milk thickens further, add the cardamom, raisins and two drops of kewra, if using. The dessert is a warm, creamy soup with thin noodles when finished.
Ladle into bowls to serve.
*Kewra is a South Asian flower essence, commonly used in South Asian sweets. It and the roasted vermicelli are available at South Asian markets.
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