Name: Sheer Khurma
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Cuisine: pakistani
Ingredients: 2 tablespoons ghee; 1/4 cup almonds, chopped; 1/4 cup cashews, chopped; 1/4 cup pistachios, chopped; 6 Medjool dates, pitted and chopped; 1/4 cup raisins; 2/3 cup broken vermicelli (about 1 ounce); 5 cups whole milk; 1/4 cup sugar; 1/2 teaspoon ground cardamom

Directions

Heat 1 tablespoon of the ghee in a pot over medium heat. Add the almonds, cashews, pistachios and dates and cook for 1 minute. Add the raisins and continue to cook until the nuts are slightly toasted, fragrant and glossy, about another 2 minutes. Transfer the mixture to a bowl; set aside.
Heat the remaining 1 tablespoon ghee in the same pot and cook the vermicelli until slightly toasted and golden brown, about 5 minutes. Stir in the milk, raise the heat to medium high and bring to a boil. Let simmer on medium high, stirring occasionally, until the mixture has slightly thickened, about 7 minutes. Add the sugar, cardamom and reserved nut and fruit mixture. Lower the heat to medium low and cook until the sugar is dissolved and the mixture is warmed through, about another 5 minutes. Pour into serving bowls and serve warm, at room temperature or cold, depending on your preference.

Cook’s Note

Sheer khurma thickens as it cools. Store the leftovers in an airtight container, refrigerated, for up to 4 days.

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