1 packet Vermicelli
1 gallon Whole Milk
1 cup Sugar
20 cloves Whole Cardamom Pods
1/2 teaspoon Cardamom Powder
1 cup Almond, Cashews and Pistachios, slivered
1/2 cup Fresh Cream
1/2 tsp Saffron Strands
3 tbsp Charoli Nuts
1/2 cup Light Brown Raisins
1/2 tsp Rose Water
1 tbsp Butter
Method:
Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will get dried.
Add in 1/4 cup sugar and mix well. Cook for a few seconds and then add in the whole milk, cup by cup, stirring constantly. Bring it to a boil.
Now, add raisins, whole cardamom, and 1/2 cup almonds, cashews and pistachios, along with 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, charoli and fresh cream and let it simmer, covered, for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately
