LARGE KHURMA

Components

200 grams vermicelli
1 litre complete fat milk
4 tbsps ghee
A generous pinch of saffron + for garnish
1/2 cup sugar
1/2 tsp green cardamom powder
1/4 tsp nutmeg powder
1/2 cup grated khoya
2 tsps increased water
10-12 almonds, blanched, peeled and slivered
18-20 pistachios, blanched, peeled and slivered

Technique

1. Boil milk in a deep pan. Lower the heat and minimize till 3/4 of it's original volume.
2. Heat 2 tablespoons ghee in another pan, include vermicelli and sauté till golden brown. Add milk and saffron and cook for 6-8 minutes.
3. Sugarcoat, green cardamom powder, nutmeg powder and cook till sugar dissolves.
4. Include khoya, increased water and cook for 2-3 minutes.
5. Heat remaining ghee in a pan. Include almonds and pistachios and sauté till golden brown.
6. Reserve some nuts for garnish and add remaining to milk– vermicelli mixture and cook for 2-3 minutes.
7. Transfer in private serving bowls, garnish with reserved nuts, saffron hairs and serve warm.

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