This is a typical Pakistani and Afghan pudding known as 'shir khurma', served on the Muslim holiday of Eid ul Fitr, marking the end of Ramadan. My mother makes this for us every year. A bowl of creaminess with bronzed vermicelli threads, infused with cardamom, slivered almonds for textural contrast, and plumped golden sultanas from the Persian grocers. She then puts squares of 'varak' on it, an edible foil of pure silver used to decorate sweets in Pakistan. This pudding is very rich, so just a few (stolen) teaspoons out of the fridge puts a smile on our faces. We eat it days after Eid is long gone. —shayma
corn or sunflower oil
grams Vermicelli, broken by hand into small pieces (found in Pakistani or Indian specialty stores)
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.