SHEER KHURMA

Ingredients

200 grams vermicelli
1 litre complete fat milk
4 tablespoons 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 rose 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 lower till 3/4 of it's initial 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 liquifies.
4. Add khoya, rose water and cook for 2-3 minutes.
5. Heat staying ghee in a pan. Add almonds and pistachios and sauté till golden brown.
6. Reserve some nuts for garnish and add staying to milk– vermicelli mix and cook for 2-3 minutes.
7. Transfer in specific serving bowls, garnish with reserved nuts, saffron hairs and serve warm.

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