- 2 tablespoons Annapoorna Natural Ghee
- 10-15 Annapoorna Cashews, broken
- 10-12 Annapoorna Almonds, chopped
- 10-12 pistachios chopped
- 10-15 Raisins
- 6-7 large dates chopped or use 10 small dates
- 1 cup broken vermicelli
- 1/2 cup grated mawa optional
- 1 liter whole milk
- 4 tablespoons sugar or to taste
- 1.5 teaspoon rose water
- 1/2 teaspoon Green Cardamom Powder
- Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan.
- Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.
- Now to the same pan, add the seviyan (vermicelli) and mix well.
- Roast the seviyan for around 3 minutes until it starts becoming a light golden brown in color.
- Now add the khoya/mawa and roast for another 1-2 minutes. This step is optional, you may skip it.
- Next add the milk to the pan and stir. Increase heat to medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn’t stick to the bottom of the pan.
- Once the milk comes to a boil, lower the heat to medium and let is boil for around 8 minutes.
- After 8 minutes, the milk will reduce and thicken slightly, at this point add in the sugar and mix.
- Transfer back the fried nuts into the pan and mix.
- Also add the rose water and the cardamom powder and mix.
- Cook for 2-3 more minutes on medium-low heat and then turn off the heat.
- Serve Sheer Khurma warm or chilled.
