Sheer Khurma serves 6

Sheer Khurma is a rich & creamy dessert often prepared on Eid al- Fitr, made with whole milk, mixture of nuts & raisons. Using Khanum Ghee and Yeo’s vermicelli this dessert is easy to make and can be eaten hot or cold.

Ingredients:

1. 2 tbsp Khanum Pure Ghee
2. 110g Yeo’s Vermicelli
3. 10 Cashew nuts chopped.
4. 10 Almonds Chopped
5. 10 Pistachios Chopped
6. 10 Raisons
7. 6 Large Dates
8. 2 Pints of Whole Milk
9. 4 tbsp of Sugar
10. 1 ½ tsp Rose Water
11. ½ tsp Cardamom Powder

Method:

1. Heat the Khanum Ghee on medium heat using a non-stick pan. Once hot add the dates, raisins, and nuts. Cook for 1-2 minutes until the nuts turn a golden brown. Remove the nuts and set aside.
2. Lower the heat of the pan and add the Yeo’s Vermicelli to the pan and mix well. Roast for 3 minutes or until it has turned golden brown.
3. Increase the heat and add the milk to the pan. Stir the mixture and allow the milk to come to boil. Make sure you stir often to avoid the Vermicelli sticking to the bottom.
4. Once the milk has come to a boil, lower the heat, and leave for 8 minutes. This will thicken the milk. Once thick add the sugar & nuts to the mixture. Mix well.
5. Add the rose water & Cardamon powder. Stir in and leave on a medium to low heat for 2-3 minutes.
6. Serve either hot or cold, add some chop nuts as a garnish.