How to make Sheer khurma

Ingredients

• 2 tablespoons ghee or butter
• 60 g fine vermicelli, broken into short pieces
• 1 litre whole milk
• 6 to 8 dried dates, stoned and sliced
• 4 tablespoons sugar, or to taste
• 4 green cardamom pods, lightly crushed
• 2 tablespoons each of sliced almonds and pistachios, and a few raisins

Method

1. Melt the ghee in a heavy pan over a medium heat, add the vermicelli and stir for 2 to 3 minutes, until golden. Watch it closely, as it browns quickly.
2. Pour in the milk, add the cardamom and dates and bring to the boil, stirring so that nothing sticks.
3. Lower the heat and simmer for 10 to 15 minutes, stirring often, until the vermicelli is soft and the milk has thickened a little.
4. Stir in the sugar, most of the nuts and the raisins, and cook for 2 more minutes.
5. Serve warm or chilled, scattered with the rest of the nuts. It thickens as it cools, so add a little milk if needed.