Easy Sheer Khurma

Ingredients

• 1/4 cup pistachios
• 1/4 cup Almonds (I use blanched slices)
• 1/4 cup cashews
• 12 pitted dates
• 2 tablespoons ghee
• 1/4 cup raisins
• 1/2 cup thin vermicelli (roasted)
• 1/4 cup shredded unsweetened coconut
• 1 tablespoon white poppy seeds
• 5 cups low-fat milk (divided)
• 1/4 cup sugar
• 1 pinch saffron
• 1 teaspoon vanilla

Instructions

1. 1

   Soak Pistachios in warm water for 10 minutes. Remove the skin and slice thin. If using whole almonds soak them in hot water for 10 minutes. Remove the skin and slice thin. Slice cashews and dates.

2. 2

   Heat ghee in the Instant Pot or a medium pot on stovetop. Add almonds, pistachios, cashews, and dates. Roast for 2 to 3 minutes.

3. 3

   Add raisins, vermicelli, coconut and poppy seeds. Mix well and roast for another 1 to 2 minutes as coconut and poppy seeds turn light brown

4. 4

   Add 3 cups of milk, sugar, and saffron and give a quick stir. If using stovetop: cook on medium heat for 8 to 10 minutes or until the sheer khurma comes to a rolling boil and the vermicelli is cooked soft. If using Instant Pot: close the lid with the pressure valve to sealing. Cook on Manual(low) for 5 minutes. Allow the pressure to release naturally.

5. 5

   Stir in vanilla. Add additional 1 to 2 cups of milk to bring the sheer khurma to your desired consistency. Tip: Sheer khurma will continue to thicken as it cools down. So you can also add more milk as needed or just before serving.

6. 6

   Bring to the sheer khurma to a gentle boil, stirring frequently. Enjoy Sheer Khurma hot or chilled.