Sheer Khurma

[{"selector":"#anim-4c66a5d1-0f61-42b7-92a3-b29af6072270","keyframes":{"opacity":[0,1]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d4389fd8-dcfd-43f8-a72f-adac587f6c34","keyframes":{"transform":["translate3d(-132.96704%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Scribbled Underline Ramadan Special Dessert GET THE RECIPE

Heat a heavy bottom pot with 2 tbsps ghee. Add almonds and cashews. Fry them for 1 to 2 mins and then add the chiroli and pistachios.

Saute all of them until crisp and lightly golden. Remove to a plate

add dates and fry until they smell good. Remove to a plate

Add more ghee and add 50 grams seviyan. Fry them lightly.

Pour 4 cups full fat or whole milk. Bring to a boil & simmer for 5 to 6 mins.

Add the roasted vermicelli and half the fried nuts, seeds and dates.

Stir well and simmer until the vermicelli is soft and tender.

Add half tespoon cardamom powder and 4 tbsps sugar or condensed milk

mix and continue to simmer for 3 to 4 mins, until slightly thick but should be slightly runny.

Pour 1 teaspoon rose water optionally. You may add mawa at this stage for more richness. Garnish with more nuts and dates.

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