Ingredients for Sheer Khurma

¼ cup sago (sabudana)

3 litre milk

6-7 dried dates

25 gms Buchanania lazan (charoli)

35-40 pistachios

35-40 almonds

12-15 cashews

3 tbsp ghee

½ cup vermicelli

½ tsp cardamom powder

Steps for Sheer Khurma

• Take ¼ cup sago (sabudana). Sago should be properly washed and then soaked for 3 hrs.

• In a saucepan, heat 3 liters of cow’s milk (or any other milk) on high flame.

• Add the sago to the milk and stir continuously.

• Take 6-7 dried dates, soak them overnight and cut them into thin slices.

• Now take 25 gms Buchanania lazan (charoli). Soak them overnight and remove the outer covering by gently rubbing with your hand.

• Take 35-40 pieces each of pistachios and almonds. Soak them overnight, remove the outer covering and cut them into thin slices.

• Continue to simmer the milk on low flame for 30-40 mins till the consistency of the milk becomes thick and the sago is properly cooked.

• The key to make good quality sheer khurma is to cook the milk properly for a long time.

• Soak a pinch of saffron in warm milk and add it to the sheer khurma.

• Now add 1 cup sugar to the sheer khurma.

• Take 12-15 cashews and soak them in water for 2-3 hrs. Now grind them into a fine paste using milk.

• Add the cashew paste to the sheer khurma milk.

• In another pan, heat 1 tbsp ghee and add ½ cup vermicelli to it. Fry on medium flame for 2-3 mins while stirring continuously till the vermicelli turns golden brown.

• Add the fried vermicelli to the sheer khurma.

• In the same pan , again heat 2 tbsp ghee and add all the sliced dry fruits in it. Fry on medium flame for 2-3 mins while stirring continuously.

• Once the dry fruits are properly fried and turn golden in color, add them to the sheer khurma.

• Add ½ tsp cardamom powder to the sheer khurma and mix all the ingredients properly.

• Turn off the flame, cover the lid and keep for 10-15 mins.

• Garnish with more dry fruits and serve.