Vermicelli Pudding or Sheer Korma

Serves 8-10

1 package of vermicelli (found in any Indo-Pak grocery store)
1/4 cup ghee or canola oil
6 cups whole milk (could be more or less, depending on how thick you like it)
1.5 - 2 cups sugar
Handful of slivered almonds
Handful of chopped pistachios
6 cardamom, opened
Large pinch of saffron

1. Take the package of vermicelli and smush it! Basically, you want to crush the long strands into pieces about an inch or half an inch long.

2. Warm up the ghee/oil on medium heat, in a large saucepan. Throw in the cardamom and give them a minute to flavor the ghee/oil.

3. Add in all the crushed vermicelli, and toast in the ghee/oil. Keep stirring for about 3-5 mins.

4. Pour in all the milk at once, stir. Put in the saffron. Turn the heat down and let the whole thing simmer away for 10-15 mins. The vermicelli should be completely softened, and the milk should thicken to your liking. (I prefer mine on the thicker side, not too milky. You could even be naughty and add a generous dollop of heavy cream - ahem, erm, I may have done that)

5. When the consistency is where you want it to be, add in the sugar, in half-cup parts, tasting as you go. When you think it's sweet enough, stop. That's how I do it! Finally, sprinkle the nuts into it. You could add chopped dates if you wish. Let it cool off a bit, but serve warm. Keeps well in the fridge for 5-6 days - just zap it in the microwave, in individual bowls, before you enjoy it. It actually tastes even better the next day!