Sheer Khurma

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   Ingredients needed

   Whole milk - 4 cups
   Cardamom -1 crushed (optional)
   Sugar -1/3 cup or as needed
   Fine Vermicelli/sevaiyon -1 cup
   Ghee/clarified butter -2 tbsp

   Nuts and dry fruits

   Pistachios - 2 tbsp
   Almonds - 2 tbsp
   Cashew nuts - 2 tbsp
   Raisins - 2-3 tbsp
   Dates - 4

   Cardamom powder -1/4 tsp
   Saffron-5-6 strands
   Kewra essence or rose water -1/4 tsp


Preparation

Soak saffron strands in 2 tbsp of warm milk.

Chop dates and soak it in half cup of  hot milk (you can take from the 4 cups of milk mentioned).

Soak almonds and pistachio in hot water for 15-20 minutes. Remove the skin and cut it thinly or into small pieces. Pat it dry.

Heat a tbsp of ghee and fry the nuts including cashew nuts for a few minutes on low flame. This is to give a nice flavor to the sheer khurma. Remove the nuts and fry the raisins (I used some dried black currants also) in the same pan until it puffs up. Remove from heat and keep it aside.

preparations for sheer khurma

Method

Heat 1 tbsp of ghee and fry the fine vermicelli on low flame until it becomes golden brown in color. Remove from heat.

Boil milk in a pan on medium flame until it reduces a little. You can add a crushed cardamom to the milk if preferred. Keep stirring in between to prevent it from getting burnt. Discard the cardamom pod once the milk reduces.



Add sugar to the milk and cook until sugar dissolves. Add the vermicelli and cook until it becomes soft. As it is very fine, it will take just a few minutes to get cooked.



Once the vermicelli is cooked, add the dates along with the milk in which it was soaked, cardamom powder and saffron.


Then add all the nuts and raisins, cook for 2 minutes and remove from heat. Add essence and mix well.

Serve this exotic dessert hot, warm or cold.

Note -This dessert thickens as it cools. You can add hot milk to get the desired consistency.




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