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1. Over medium heat, melt the ghee in a pan. When the pan is hot, add the dates, raisins, and chopped nuts.
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2. Stirring often, cook the nuts for 1-2 minutes, or until aromatic and golden brown. The raisins will swell. Take the nuts out of the pan and place them on a plate.
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3. Add the vermicelli and stir well in the same pan until they are roasted.
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4. Add the khoya/mawa now, and roast for a further one to two minutes.
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5. After that, add the milk and stir it in the pan. Let the milk come to a boil by turning the heat up to medium-high. To prevent vermicelli from sticking to the pan's bottom, stir frequently in between.
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6. As the milk starts to boil, reduce the heat to medium and let it continue to boil for about 8 minutes.
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7. After the milk thickens, stir in the sugar.
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8. Add the cooked nuts to the pan and stir. Add a little cardamom powder and rose water and stir.
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9. After another 1-2 minutes on medium-low heat, Sheer Khurma is ready to serve.
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