Sheer Khorma

SHEER KHORMA

Ingredients:
100 g seviyan (roasted variety)
1 L milk
50 g of plain mawa
200 g of sugar
4 to 5 cardamom crushed
1 tbsp raisins
12 almonds
12 cashews
a few pistachios (roughly chopped)
a few saffron strands.
1 tbsp ghee

Method:

• Bring milk to a boil. Keep a cup of milk aside.
• Reduce the flame to low and let the rest of milk simmer for a couple of minutes.
• Add the sugar, cardamom, and saffron and cook for 15 minutes or till milk is quarter reduced.
• Blend mawa in 1 cup of milk in a mixer.  Add mawa gradually to the milk and stir continuously.  Cook for 5 more minutes.
• Remove the milk from the stove.  Add the seviyan and raisins and close the lid.
• Blanch the almonds and slice them fine.
• Heat ghee in a kadai and fry the almonds and cashews till golden in color.  Add the ghee, almonds, and cashews to the seviyan.  Mix well.  Serve hot garnished with pistachios.

Note:

• If you do not have the mawa, use a tin of condensed milk and skip the sugar.
• In this recipe, I have used the thin, roasted variety of vermicelli.  If you are using a thicker variety of vermicelli, then add it to the milk and cook for 2 to 3 minutes.