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Rinse dry fruits and nuts. To know the list, swipe up!
Chop the dates and measure.
Chop pistachios, almonds, cashewnuts and raisins.
Break thin and fine wheat vermicelli into shorter strands.
Dry roast vermicelli on low heat in a heavy bottomed skillet or pan.
Roast the vermicelli till golden. Keep aside on a plate or tray.
Heat ghee in another skillet or frying pan.
Add chopped dry fruits, nuts and chironji seeds to the ghee.
Sauté for 3 to 4 minutes on low heat. Stir often.
Heat whole milk in the same pan the vermicelli was roasted. Stir till it becomes hot.
Let the milk come to a boil on medium-low to medium heat.
Simmer on low heat till the milk slightly thickens. Stir at intervals.
Add the roasted vermicelli when the milk has slightly thickened.
Add sugar and mix very well.
Simmer till the vermicelli is cooked and softened. To know more, swipe up!
The vermicelli will look like this when nicely cooked and softened.
After the vermicelli is cooked, add saffron strands and cardamom powder.
Add the ghee sautéed mixture of dry fruits, nuts and seeds.
Switch off heat, mix well and add more sugar if needed. To know more, swipe up!
Lastly, add rose water and mix well.
Serve sheer khurma warm or chilled. For garnish suggestions, swipe up!