Madhya Pradesh Seviyan Sheer Khurma Vermicelli Eid Bhopal

Ingredients

• 100g thin vermicelli (seviyan) — dry-roasted in 2 tbsp ghee until golden
• 1 litre full-fat milk
• 8 medjool dates — pitted and halved (or 12 regular dates)
• 2 tbsp raisins
• 2 tbsp cashews — halved
• 2 tbsp almonds — thinly sliced
• 3/4 cup sugar
• 1/4 tsp cardamom powder
• A generous pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp rose water

Method

1. Dry-roast vermicelli in 2 tbsp ghee in a heavy pot, stirring constantly, for 3 to 4 minutes until golden and fragrant.
2. The roasting is essential — raw vermicelli gives a flat flavour.
3. Bring 1 litre full-fat milk to a boil in the same pot.
4. Add the roasted vermicelli. Stir.
5. Reduce to medium. Cook stirring every 3 minutes for 15 to 18 minutes until the vermicelli is completely soft and the milk has thickened.
6. Add sugar, dates, raisins, cashews, almonds and cardamom powder. Stir.
7. Cook 5 more minutes.
8. Add saffron milk and rose water. Stir.
9. Serve warm or at room temperature in small bowls.
10. Sheer khurma thickens further as it cools.