Sheer Khurma

Prep time: 40 mins

Cook time: 25 mins

Ingredients:

For Roasting Vermicelli:

• 1 cup vermicelli (seviyan) - broken, thin strands of whole wheat vermicelli - 40 grams
• For Roasting Dry Fruits and Nuts
• 3 tbsps Ghee 
• 20 g pistachios (unsalted)
• 20 g Almonds (unsalted)
• 2 tbsps golden raisins
• 20 g Cashew nuts (unsalted)
• 2 tbsp Raisins
• 100 g Dates (Chopped)
• 2 tbsp chironji
• 1 litre whole milk
• 4 tbsp sugar 
• 4 Green cardamoms crushed
• 1 tbsp rose water 
• 18 saffron strands 

 Instructions:

1. In a kadhai or frying pan, dry roast the vermicelli stirring often on a low heat until golden and set aside.
2. In the same pan, heat ghee and add chopped dry fruits, dates, nuts and sauté for 4 mins stirring often on a low heat.

Making Sheer Khurma:

1. In a saucepan heat milk on medium heat. Let the milk come to a boil. Stir a few times while the milk heats and comes to a boil. Lower the heat and simmer for 8 to 10 mins until the milk slightly thickens. Stir often while the milk reduces and thickens.
2. Add the roasted vermicelli and sugar to the milk. Mix well to combine. Simmer on low to medium-low heat until vermicelli are cooked and have softened. This will take about 10 mins on a low heat. The milk will also thicken and reduce in volume.
3. Add the cardamom powder and saffron strands. Also add the entire sautéed dry fruits, nuts and ghee mixture to the milk.
4. Switch off the heat and mix well. Check the taste and add more sugar if required.
5. Finally add rose water and give a stir.
6. Serve the sheer khurma hot, warm or chilled.
7. Garnish sheer khurma with saffron strands or rose petals or slivered nuts.