This Persian delight served as a breakfast dish but also enjoyed throughout the day, sheer khurma is sheer decadence.

SERVES: 4

INGREDIENTS

• 5 cups full fat whole milk

• 50g roasted very thin nylon vermicelli

• 30g slivered almonds

• 30g slivered pistachios

• 20g cashew nuts (split in halves)

• 1/4 tsp cardamom powder

• Pinch of saffron (grinded)

• 2 tsp ghee

• 5 tbsp / 50g brown sugar

• 5 dates (Medjool) chopped

Method

1. In a non-stick wok, add 2 tsp of ghee and add all the nuts and roast on medium flame for 2-3 minutes till light golden and crisp. Add roasted crushed vermicelli in it and roast for 1 minute and take off the heat and keep aside.

2. Heat milk in a thick bottomed pan and let it boil till it thickens and becomes about 3 cups only from the original 5 cups.

3. Once milk is thick, add the mixture prepared in step 1 along with cardamom powder, saffron and sugar. Mix well and cook till all the vermicelli mixes well in milk.

4. Add chopped dates and rose water and remove from heat.

5. Serve sheer khurma hot or cold. It will thicken a bit more when served cold.

Helpful TIPS

• You can adjust the consistency of the sheer khurma as per your liking by boiling the milk accordingly.

• Always use the very very thin roasted variety of vermicelli.

• Always use roasted nuts as this gives it a more crunchy texture.

• You can make this without the dates as well.