Sheer Khurma

6 standard portions

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Ingredients

• 2 tablespoons ghee (30 ml)
• 10-15 cashews (broken)
• 10-12 almonds (chopped)
• 10-12 pistachios (chopped)
• 10-15 golden raisins
• 6-7 large dates (chopped or use 10 small dates)
• 1 cup broken vermicelli
• 1/2 cup grated mawa (optional)
• 1 liter whole milk
• 4 tablespoons sugar (or to taste)
• 1.5 teaspoon rose water
• 1/2 teaspoon cardamom powder

Method

1. Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan.
2. Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.
3. Now to the same pan, add the seviyan (vermicelli) and mix well.
4. Roast the seviyan for around 3 minutes until it starts becoming a light golden brown in color.
5. Now add the khoya/mawa and roast for another 1-2 minutes. This step is optional, you may skip it.
6. Next add the milk to the pan and stir. Increase heat to medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn't stick to the bottom of the pan.
7. Once the milk comes to a boil, lower the heat to medium and let is boil for around 8 minutes.
8. After 8 minutes, the milk will reduce and thicken slightly, at this point add in the sugar and mix.
9. Transfer back the fried nuts into the pan and mix.
10. Also add the rose water and the cardamom powder and mix.
11. Cook for 2-3 more minutes on medium-low heat and then turn off the heat.
12. Serve Sheer Khurma warm or chilled.