Procedure:

1) Heat a vessel, add 2 teaspoons of Ghee.
2) Add Cardamom and Cinnamon and fry for one minute.
3) Add 10 ml of water.
4) Add 1 litre of Milk and wait until it boils.
5) Meanwhile heat a pan and add 2 teaspoons of Ghee.
6) Add all the nuts (Almond, Pistachio & Cashew nuts) and raisins. Fry until golden brown and keep it aside.
7) In the same pan add 4 teaspoons of Ghee and roast the Vermicelli till golden brown and keep it aside.
8) Once the Milk boils add roasted Vermicelli and stir well and leave it in low flame for 10 minutes
     (stir often).
9) After 10 minutes add 200 grams of sugar and leave it for 10 more minutes (stir often).
10) After 10 minutes add 6 teaspoons of Condensed Milk and stir for 2 minutes.
11) Add all the nuts (Almond, Pistachio & Cashew nuts) and raisins. After one minute switch off the flame.

ANNUCHEF

SHEER KHURMA

Ingredients:

Thin Vermicelli – 100 grams
Milk – 1 Litre
Sugar – 200 grams
Cardamom – 2 Nos.
Cinnamon – 2 Nos.
Condensed Milk – 6 teaspoons
Ghee – 8 teaspoons
Almonds (sliced) – 25 grams
Cashew nuts (chopped) – 25 grams
Pistachio (sliced) – 25 grams
Raisins – 25 grams