| 1 minute to read
- Seviyan 20g
- Milk 500ml
- Chopped Almonds 5g
- Chopped Kaju 5g
- Chopped Pistachio 5g
- Ghee 10g
- Cardamom powder
- Rose water
- Rose petals
Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, to the pan. Keep some aside for garnishing also. Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. Remove the nuts from the pan and set them aside.
In a pot boil 250ml milk till it reduces completely and become thick like khoya. Take it out in a bowl and keep aside.
Now in the same pan, (in which you roasted the nuts) 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. 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 sweetener 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 garnish with nuts and rose petals.