SHEER KHORMA

                         SHEER KHORMA

Ingredients:
Very Fine nylon vermicelli-250 gms
Whole milk- 1 litre
Sugar-1/4 cup
Cardamom powder-1/2 tsp
Rose water-1 tsp(optional)
Saffron-4-5 (soak in 3 tbsp warm milk)
Chopped/slivered Mixed nuts- 1/2 cup
(Badam,pista,cashews,raisins)
Ghee- 1/4 cup

Method:
1.In a wide pan,add ghee and fry the nuts till golden brown and keep aside.
2.In the same pan,roast the vermicelli for 2-3 mins without burning it and keep aside.
             
3.Again in the same pan,add the milk and let it boil in medium heat.
4.Once it starts to boil,then simmer it for 4-5 mins.
5.Layers starts to form in the milk like rabdi,which enhances the taste of the sheer korma.
            
6.Let the milk reduce a little bit.
7.Add the roasted vermicelli and blend.
           
8.Let the vermicelli get cooked well in the milk.
9.Add sugar and let it boil.
           

10.Add cardamom powder,rose water and soaked saffron.
11.Add the fried nuts and stir.
           
12.Sheer Korma is now ready to serve.
13.Serve it hot or cold.
           
Note:
1.Sheer Korma need not be too thin nor too thick.
2.Do not add sugar until the vermicelli is completely cooked.
3.Do not over-cook the vermicelli, as it tastes good when it's not sticky.
4.You can finally heat some ghee and add it on top of the sheer khorma which is completely optional,where u get a rich taste to the dessert.