Sheer Khurma

1. 1
   prep · ~10 min

   Prepare the nuts, dates, and saffron.

   1.Slice the dates, almonds, and pistachios.

   2.Halve the cashews and keep the raisins ready.

   3.Soak the saffron in 1 tbsp warm milk taken from the measured milk for 10 minutes.
2. 2
   boil · ~8 min

   Heat the milk with cardamom.

   Pour the milk into a heavy pan, add the crushed cardamom, and bring it to a gentle boil over medium heat. Stir often so the milk does not catch at the bottom.

   TIPUse a heavy pan and keep the heat medium so the milk reduces gently without scorching.
3. 3
   saute · ~4 min

   Fry the nuts and roast the vermicelli.

   1.Heat the ghee in another pan over low to medium heat.

   2.Add cashews and raisins and cook until the cashews turn light golden and the raisins puff up, about 1 minute.

   3.Add the vermicelli and roast until lightly golden and fragrant, 2 to 3 minutes.

   TIPKeep stirring once the vermicelli goes in; it browns quickly and can burn in seconds.
4. 4
   simmer · ~8 min

   Cook the vermicelli in the milk.

   Add the roasted vermicelli mixture to the boiling milk and simmer gently for 6 to 8 minutes, stirring now and then, until the vermicelli softens and the milk thickens slightly.

5. 5
   simmer · ~5 min

   Add the dates, sugar, and remaining nuts.

   Stir in the sliced dates, almonds, pistachios, sugar, and soaked saffron with its milk. Simmer for 4 to 5 minutes until the sugar dissolves and the flavors come together.

6. 6
   rest · ~5 min

   Let the sheer khurma rest briefly.

   Turn off the heat and let it stand for 5 minutes. It will thicken a little more as it cools.

7. 7
   serve

   Serve warm or chilled.

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