Sheer Khurma

Sheer Khurma 

Prep Time: 30 mins 

Cook Time: 1 hour

Serves: 4 

Ingredients: 

• 8 almonds
• 8 pistachios
• 1.4 litres whole milk
• 40g  ghee or unsalted butter
• 2 cloves
• 2 cardamom pods
• 100g seviyan, or fine vermicelli (roasted)
• 200g sugar
• 1 tbsp cashews, split into halves
• 1 tbsp fresh coconut slivers (optional)
• 1 tbsp raisins
  

Instructions: 

1. Soak the almonds and pistachios in cold water for about an hour. Once softened, peel off the skins and slice the nuts into thin slivers.

2. In a saucepan, bring the milk to a boil over medium heat.

3. While the milk is heating, melt half of the ghee (or butter) in another saucepan. Add the cloves and cardamom pods, then briefly fry the seviyan (vermicelli) over high heat for a few seconds until lightly toasted. Transfer the seviyan and spices into the boiling milk and stir in the sugar until fully dissolved. Remove from heat.

4. In the same pan, heat the remaining ghee or butter and fry the prepared nuts, coconut (if using), and raisins for about 30 seconds. Stir half of this mixture into the seviyan, reserving the rest for garnish.

5. Spoon the dessert into serving bowls, top with the reserved nut mixture, and serve warm or chilled, as desired.