Name: SHEER KHURMA recipe by Ashvini Singh at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2
Ingredients: 5 litres, full fat milk; 1 &½ cups, sugar, (may vary according to the amount of sweetness you prefer); 250 grams, fine vermicelli; 100 grams, almonds, soaked overnight, peeled and slivered; 75 grams, charoli nuts (chironji), soaked overnight and peeled; 100 grams, pistachios, soaked overnight, peeled and slivered; 75 grams, cashew nuts, soaked and sliced (I have not added here); 18-20 dates, deseeded and chopped or sliced; 1 ¼, cup ghee,; 2 teaspoons, cardamom powder; 5-6 green cardamom; Few strands of saffron

Ingredients Serving: 2

5 litres, full fat milk
1 &½ cups, sugar, (may vary according to the amount of sweetness you prefer)
250 grams, fine vermicelli
100 grams, almonds, soaked overnight, peeled and slivered
75 grams, charoli nuts (chironji), soaked overnight and peeled
100 grams, pistachios, soaked overnight, peeled and slivered
75 grams, cashew nuts, soaked and sliced (I have not added here)
18-20 dates, deseeded and chopped or sliced
1 ¼, cup ghee,
2 teaspoons, cardamom powder
5-6 green cardamom
Few strands of saffron

Instructions

To start with, first, spread the peeled chironji on a plate and allow it to dry for some time.
Then, in a pan, heat 1 cup of ghee, sauté slivered almonds, pistas, chirongi until it just picks up golden colour, but not burnt.
Once they are done, immediately take it out on to a plate and set aside.
Then add dates and fry for few seconds until aromatic but not burnt), remove and keep it aside.
After that, add fine vermicelli and roast until just golden and aromatic, please do not burn. Carefully keep an eye, as fine vermicelli tends to burn fast. Take it out and set aside.
Once the dry fruits and vermicelli is ready, then pour milk in a large heavy bottom pot and place in on the stove top. Bring the milk to a boil and then simmer on low heat for 10 minutes
Then add cardamom powder and simmer for another 5 minutes until aromatic.
Next, add saffron strands mix and simmer for 15 minutes or until milk reduces ¾ th of its quantity.
Now, its time to add all the ingredients when milk releases fresh aroma of saffron and cardamom. Add fried dry fruits, dates, vermicelli, sugar and mix.
Simmer for another 10 minutes atleast. I usually prefer a little longer simmer time (20 minutes) after adding all the ingredients until it turns creamish in colour for the best sheer khurma taste.
Then, switch off the heat and prepare for tadka. Heat remaining ghee in a pan and add green cardamom pods, fry for few seconds.
Finally, pour the cardamom tempering over the sheer korma and it is ready to serve

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