Shir khurma

Time 45 minutes
Yields Serves 6
Shir khurma
(Robert Gauthier / Los Angeles Times)

Bring 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.


Transfer to a serving bowl and sprinkle the saffron evenly over the surface while still hot.

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.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.