Sheer Khurma

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

Instructions

1. 1

   Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan.

2. 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. 3

   Now to the same pan, add the seviyan (vermicelli) and mix well.

4. 4

   Roast the seviyan for around 3 minutes until it starts becoming a light golden brown in color.

5. 5

   Now add the khoya/mawa and roast for another 1-2 minutes. This step is optional, you may skip it.

6. 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. 7

   Once the milk comes to a boil, lower the heat to medium and let is boil for around 8 minutes.

8. 8

   After 8 minutes, the milk will reduce and thicken slightly, at this point add in the sugar and mix.

9. 9

   Transfer back the fried nuts into the pan and mix.

10. 10

    Also add the rose water and the cardamom powder and mix.

11. 11

    Cook for 2-3 more minutes on medium-low heat and then turn off the heat.

12. 12

    Serve Sheer Khurma warm or chilled.