Ingredients
Method
- Roughly chop pistachios and dates, set aside.
- Place Semolina and Ghee/oil into medium-hot 3L saucepan, keep stirring until the vermicelli looks darker brown and toasted.
- Once roasted, add the milk and cardamon pods and simmer on a low-medium heat for 20-30mins until thickened.
- Add in half pistachios, dates and sugar into milk and simmer again for 10mins.
- Once thick, pour into a bowl and allow to cool. Once the bowl is slightly warm to touch or has reached room tempreture, chill in fridge for about 2 hours or in freezer for about 30 minutes.
- Top with slivered almonds, the rest of the pistachios and dates.
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