Traditional Sheer Khurma Recipe…
- Fine Vermicelli/Seviyan – 3/4 cup
- Ghee/Oil – 2 tbsp
- Almonds: 1 tbsp, deskined and thinly sliced
- Pistachio: 1 tbsp, halved
- Dates: 5 dates, halved and deseeded
- Saffron strands/Zafraan: 1/2 tsp
- Raisins/Kishmish: 1 tbsp
- Chironji nuts – 1 tbsp, soaked in water for 15-30 minutes and skinned
- Milk: 5 1/2 cups
- Nutmeg powder: 1/4 tsp
- Green cardamom/Elaichi powder: 1/4 tsp
- Green Cardamom/Elaichi: 1, whole
- Sugar: 4 to 5 tbsp
Soak the saffron and dates in 1/2 cup warm milk. Cover and keep aside.
Pour milk into a large pan. Throw the skin of the whole cardamom and add the seeds to the milk. Boil milk in the pan at high heat with sugar and green cardamom powder, nutmeg powder until it is reduced by one-fourth.
In a heavy bottomed pan, at medium low heat, add ghee/oil and stir-fry the raisins, almonds, chorongi and pistachio separately for just a few seconds until golden and remove using a slotted spoon into a small cup and keep aside.
In the same oil/ghee, roast the vermicelli stirring them until just few shades dark.
Pour the reduced milk into it and let it come to a boil once.
Add the dates and the saffron with the milk in which they have been soaking. Cover and let it cook for 2-3 minutes.
By now the noodles must have become very soft. Remove from heat.
Serve hot or cold!