Ingredients

• 1 litre Full-fat milk
• 1/2 cup Fine vermicelli (seviyan)
• 1/2 cup Sugar (or to taste)
• 1/4 cup Dates (khurma), pitted and chopped
• 2 tbsp Ghee (clarified butter)
• 1/4 cup Mixed nuts (almonds, pistachios, cashews), slivered
• 1/2 tsp Cardamom powder
• A pinch of Saffron (optional)
• Dried rose petals for garnish (optional)

Instructions

1. In a heavy-bottomed pan, heat the ghee. Add the slivered nuts and roast until they turn golden. Remove and set aside.
2. In the same ghee, add the vermicelli and roast on low heat until it turns a beautiful golden brown color. Be careful not to burn it.
3. Pour the milk into the pan with the roasted vermicelli. Bring it to a boil and then let it simmer on low heat.
4. Add the chopped dates, sugar, and saffron (if using). Stir well until the sugar dissolves.
5. Continue to simmer the mixture for about 10-15 minutes, or until the milk thickens slightly and the vermicelli is cooked through.
6. Add the cardamom powder and most of the roasted nuts. Mix well and cook for another minute.
7. Sheer Khurma can be served warm or chilled. Garnish with the remaining roasted nuts and dried rose petals before serving.