Sheer Khurma

Ingredients

• 1 liter whole milk
• 1/4 cup ghee
• 100g fine vermicelli (seviyan), broken into 1-inch pieces
• 10-12 whole dried dates, pitted and halved
• 1/4 cup raisins
• 2 tbsp sliced almonds
• 2 tbsp sliced pistachios
• 2 tbsp cashews, halved
• 1/2 cup sugar, or to taste
• 4 green cardamom pods, lightly crushed
• 1/4 tsp saffron threads, soaked in 2 tbsp warm milk
• Extra chopped nuts and dates, for garnish

Before you cook

• Break the vermicelli into roughly 1-inch pieces.
• Pit the dried dates and halve them.
• Soak the saffron threads in the 2 tablespoons of warm milk.
• Measure out the raisins, almonds, pistachios, and cashews.
• Lightly crush the cardamom pods with the flat of a knife.

Steps

1. Melt the ghee in a heavy-bottomed pot over medium heat.
2. Add the almonds, pistachios, and cashews to the ghee.
3. Fry the nuts for 1-2 minutes, stirring constantly, until lightly golden.
4. Lift the fried nuts out with a slotted spoon and set them aside, leaving the ghee in the pot.
5. Add the halved dates and raisins to the ghee.
6. Fry for 1 minute until the raisins puff slightly, then scoop them into the bowl with the nuts.
7. Add the broken vermicelli to the ghee remaining in the pot.
8. Toast the vermicelli for 2-3 minutes, stirring constantly, until it turns a shade darker and smells nutty.
9. Pour in the milk, stirring to loosen any vermicelli stuck to the bottom of the pot.
10. Add the crushed cardamom pods.
11. Bring the milk to a boil, then reduce the heat to low.
12. Simmer for 6-7 minutes, stirring occasionally, until the vermicelli is soft.
13. Stir in the sugar until it dissolves completely.
14. Stir in the saffron milk.
15. Return most of the fried nuts, dates, and raisins to the pot, reserving a few for garnish.
16. Simmer for 5 more minutes, stirring occasionally, until the mixture thickens slightly.
17. Remove the pot from the heat.
18. Ladle the sheer khurma into bowls.
19. Garnish with the reserved nuts and dates before serving warm.