SHEER KHURMA WITH RAINBOW EVAPORATED MILK

Serving - 4

From 20-40 mins


Ingredients:

  • 100 grams vermicelli
  • 2 tbsp ghee
  • 1 cup mixed nuts
  • 5 seedless dates chopped
  • 1 tbsp raisins
  • 3 cups Rainbow Evaporated Milk
  • ½ cup sugar
  • ½ tspn cardamom powder
  • Splash of rose water to taste
  • Some saffron threads for colour

Preparation:

  • Place saffron in 2 tbsp of rainbow evaporated milk and set aside to soak.
  • Pan fry the vermicelli in 1 tbsp of ghee – cook this on low till it turns golden brown, remove from the pan.
  • Place the dried fruit and nuts in the same pan and cook till the nuts turn golden.
  • In a medium saucepan, boil the rainbow milk, condensed milk and cardamom on low till it thickens – stirring continuously – this will take 15 – 20 minutes.
  • Add vermicelli and fruit and nut mixture to the milk reduction and cook for another 5-7 minutes.
  • Add water to loosen to desired consistency.
  • Garnish with more dried fruit and nuts – this can be eaten chilled of warm.

Subscribe to our Newsletter