Traditional Sheer Khurma

Por Ministry of Curry · 45 min

Ingredientes

Modo de preparo

1. Soak the pistachios in warm water for 10 minutes, then peel and thinly slice them. If using whole almonds, soak them in hot water for 10 minutes, then peel and thinly slice. Thinly slice the cashews and dates.
2. Heat the ghee in a medium pot on the stovetop or in an Instant Pot. Add the almonds, pistachios, cashews and dates and roast for 2 to 3 minutes.
3. Add the raisins, vermicelli, coconut and poppy seeds, mix well and roast for another 1 to 2 minutes, until the coconut and poppy seeds turn light brown.
4. Add 3 cups of milk, the sugar and the saffron and stir briefly.
5. Stovetop: cook on medium heat for 8 to 10 minutes, until the mixture reaches a rolling boil and the vermicelli is soft. Instant Pot: close the lid with the valve set to sealing, cook on Manual (low) for 5 minutes, then let the pressure release naturally.
6. Stir in the vanilla. Add 1 to 2 cups of extra milk to reach the consistency you want, as it thickens as it cools.
7. Bring to a gentle boil, stirring often, and serve hot or chilled.

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