SHEER KORMA

SHEER KORMA



Ingredients:

1 packate Vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almond, cashews and pistachioes
1/2 cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter

Method:

* Fry the vermicelli in the butter until well browned but not burnt.
* Fry on low heat until all the butter is dried.
* Add in 1/4 cup sugar and fry again.
* Add in the whole milk cup by cup, stirring constantly, and bring to boil.
* Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
* Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
* The vermicilli must be very soft by now.
* Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
* Garnish with the saffron strands and powdered cardamom, and serve immediately.

Note:The dish remains fresh for up to one week if kept in the fridge.