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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:
- In a kadhai or frying pan, dry roast the vermicelli stirring often on a low heat until golden and set aside.
- 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:
- 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.
- 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.
- Add the cardamom powder and saffron strands. Also add the entire sautéed dry fruits, nuts and ghee mixture to the milk.
- Switch off the heat and mix well. Check the taste and add more sugar if required.
- Finally add rose water and give a stir.
- Serve the sheer khurma hot, warm or chilled.
- Garnish sheer khurma with saffron strands or rose petals or slivered nuts.
