Ingredients (250 ml cup used)

  • Milk – 750 ml or 3 cups
  • Vermicelli/seviyan – ¾ cup
  • Ghee – 1  tablespoon
  • Condensed milk – 4 tablespoon
  • Almonds, Cashew nuts, Pistachios  – 10 to 12, sliced
  • Soft Dates – 10, de-seeded, chopped
  • Cardamom powder – 3/4  teaspoon
  • Kewra essence or rose water – 1 teaspoon
  • Saffron strands for garnish

Instructions

  1. Heat ghee into a pan, add seviya (vermicelli) and roast till it reaches to mild brown colour. Then keep Aside.
  2. Roast cashew nuts, almonds and pistachio in the same pan without adding more ghee. Then keep aside.
  3. Place a sauce pan over medium heat and add milk to it. Let the milk come to a boil.
  4. When milk starts boiling, add condensed milk and keep the flame to low. Keep stirring in between for avoiding from sticking down to the pan.
  5. When the milk gets to nearly ¾ rth of its quantity, add seviya into it and cook for 8 to 10 minutes or till they get soften.
  6. Add the roasted nuts, soft dates, cardamom powder. Cook for 2 minutes on low by stirring continuously.
  7. Turn off the gas. Add kewra essence or rose-water. Then take it out in a dish and garnish with dry fruits and saffron strands.
  8. Sheer khurma is ready to serve. You can serve it warm or chilled.