Sheer khurma

By Executive Chef Jose Thomas

• Soak almonds and pistachios separately in warm water for half an hour. Peel the skin and cut into slivers
• Soak the dry dates in water for one hour, chop into small piecesand fry to avoid the raw flavour
• Heat ghee in a pan on medium heat, add chopped nuts and raisins
• Cook till the nuts are fragrant and turn golden brown, keep aside
• Similarly roast the fried dates
• Add vermicelli to the same pan, mix well
• Roast vermicelli till it turns golden brown
• Boil the milk in a separate vessel with sugar
• Add the roasted vermicelli
• Once the milk comes to a boil, lower the heat to medium and let it boil till the milk is reduced and thickened
• Add fried nuts into the pan, followed by rose water and cardamom powder
• Sheer Khurmacan be served warm or chilled