Sheer Khurma is a decadent, traditional dessert of vermicelli pudding made during the festive occasion of Eid. . . . Ingredients required Ghee – 2 tbsp Cashews – 1 tbsp, chopped Almonds – 1 tbsp, chopped Pistachios – 1 tbsp, chopped Chironji – 1 tbsp Raisins – 2 tbsp Dates – 2, seedless and chopped Sewaiyan (Whole Wheat Vermicelli) – ½ cup Full Fat Milk – 500 ml Dates – 3, seedless and chopped Cardamom Powder – 1/8 tsp Condensed Milk – 100 gms How to make sheer khurma 1. In a pan, add the ghee. Once the ghee is hot, add the cashews, almonds, pistachios and chironji and fry till they start changing colour. 2. To this, add the dates and raisins and fry till fragrant. Remove some of the fried dry fruits from the ghee and keep them aside for garnish. Into the remaining, break the sewaiyan into smaller pieces and fry till it is fragrant and starts changing colour. Take this off the heat and keep it aside. 3. In a pan or a Kadai, add the milk. Let it come to a boil and add the dates. Cook the milk till it starts reducing and thickening. 4. To this, add all the fried ingredients and cook for a couple of minutes. Add the cardamom powder and condensed milk and cook it for another couple of minutes till the sheer khurma has thickened a little more. This will thicken further as it cools down. Turn off the heat and transfer to a serving bowl. 5. Garnish with the reserved fried dry fruits and serve.