Ingredients of Sheer Khurma:

• 1 package 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 pistachios
• 1/2-cup fresh cream
• 1/2 teaspoon saffron strands
• 3 tablespoons Charolais nuts
• 1/2-cup light brown raisins
• 1/2-teaspoon rose water
• 1-tablespoon butter

How to make Sheer Khurma:

• 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 cardamom, and 1/2 cup slivered almonds, cashews and pistachios, 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 vermicelli must be very soft by now.
• Quickly add in the rose water, Charolais and fresh cream and let simmer covered for 10 minutes.
• Garnish with the saffron strands and powdered cardamom.
• Sheer Khurma is ready to serve.
• Serve immediately.