Shir Khurma – Vermicelli Pudding in the Afghan Manner

Serves 4-6
Ingredients:
*2 tablespoons ghee (clarified butter) or unsalted butter
*150g (1 packet) roasted vermicelli, found in Pakistani or Indian specialty food stores, broken into small pieces by hand
*5 cardamom pods, seeds extracted, pods discarded
*2 litres full cream milk
*1 litre full cream
*200g sugar (you can reduce this to 175g, depending on the intensity of sweetness you prefer)
*150g slivered almonds
*100g green sultanas (or golden raisins)
*25g slivered almonds
*2-3 edible rose buds, petals crushed in a pestle and mortar
*Edible silver leaf (available in Pakistani or Indian speciality stores)
(Optional: 1 tablespoon of Persian saffron, crushed in a pestle and mortar, can be added into the milk and cream mixture.)

Preparation:
*Use a large, heavy-bottomed pan for preparing this pudding as the sugar and milk burns easily if using a light-bottomed pan;
* Preheat oven to 180°C. Spread slivered almonds in a single layer on cookie sheet and bake for 3-4 minutes. Check almonds, shake pan to stir almonds. Check every minute until they’re desired colour. Remove from oven and immediately pour onto a plate or platter where they can cool in a single layer.
*Place pan on medium-high heat and add ghee and cardamom seeds. When fragrant, add vermicelli. Sauté for 3-5 minutes, stirring constantly till the vermicelli begins to slightly change colour;
*Add milk, full cream, sugar, toasted almonds, sultanas, and stir;
*Turn heat to low and let it cook, uncovered, for 1 -1½ hour;
*The pudding will need to be monitored and stirred every 10-15 minutes. Be sure to stir all the way into the bottom of the pan so the base of the pudding doesn’t burn;
*When it reaches the desired consistency, turn the heat off, allow to cool at room temperature, then refrigerate overnight;
*Serve with a sprinkle of slivered almonds and rose dust. Adore with a sliver of silver leaf.