Total time: 45 minutes | Serves 6
Note: Sajjad Prenjee uses no raisins or dates in his version of this dish and sprinkles saffron over the surface, rather than mixing it in. To make powdered saffron, dry 8 saffron threads in a skillet over low heat for a few minutes and grind them in a mortar. Toasted seviyan is sold in Indian markets; you can substitute fine vermicelli fried in a little butter until golden. In place of rose essence, also sold in Indian markets, use a teaspoon of rosewater.
- 3 cups milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup seviyan or browned vermicelli, broken into short pieces
- 1/2 cup ground almonds
- 1/4 cup ground pistachios
- 1 drop rose essence
- Powdered saffron
Step 1Bring the milk and condensed milk to a boil in a saucepan over medium heat and simmer 15 minutes. Add the seviyan, almonds and pistachios and return to a boil. Reduce the heat to low and simmer 20 minutes, stirring occasionally. Halfway through, stir in the rose essence. The dish should have the consistency of a thin porridge.
Step 2Transfer to a serving bowl and sprinkle the saffron evenly over the surface while still hot.
379 calories; 108 mg. sodium; 29 mg. cholesterol; 18 grams fat; 6 grams saturated fat; 46 grams carbohydrates; 12 grams protein; 2.37 grams fiber.