Sheer Khurma

• 200 g dry vermicelli
• 1¼ cups ghee
• 100 g dried dates, soaked overnight, pitted and chopped thin
• 100 g almonds, blanched and slivered
• 100 g white raisins
• 100 g halved cashew nuts
• 12 cups milk
• 2 cups cream
• 4 cups water
• 3 cups white granulated sugar
• 2 tbsp cardamom powder

Ingredients for 12 servings (5.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the ghee in a large pot over a low heat.

   Stovetop
2. 2

   Add the cashew nuts to the ghee, and fry until browned.

   Stovetop
3. 3

   Turn off the flame and add the raisins. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.

4. 4

   Switch the low heat back on and heat the ghee. Add the vermicelli and fry, stirring so it turns golden-brown. Watch it carefully so it does not burn.

   Stovetop
5. 5

   Pour in the milk and water. Add the cashews and raisins back into the mixture.

6. 6

   Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.

7. 7

   Keep on the low flame for another 2 minutes, then add cream and cardamom powder.

   Stovetop
8. 8

   Heat just a little longer and mix well.

9. 9

   Serve hot.