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Desserts

Shir khurma

Shir khurma
Robert Gauthier / Los Angeles Times

This is the final week of Ramadan, the month when Muslims fast during the daylight hours. What does a Pakistani restaurant do during the fast? "Oh, we stay open for lunch during Ramadan," says Sajjad Prenjee, the chef and owner ... Read more

Total time: 45 minutes | Serves 6
  • 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.

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.

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