In a medium sized pot, heat half of the ghee. Add the nuts, and saute for 2 minutes. Remove from pot and set aside.
Add the remaining ghee, and the vermicelli. Roast on medium heat for 2-3 minutes, until golden and fragrant.
Now add the milk with the cardamom pods.
Cook on medium heat for 10-15 minutes while stirring.
Add the sugar and cook another 5- 7 minutes. Finally add the evaporated milk and cook for an additional 5 minutes.
Remove from heat and transfer to serving dish.
Sheer Khurma can be eaten warm or cold. It will thicken upon cooling.
Ghee or Butter: Traditionally ghee is used for sheer khurma, but I feel it solidifies as it cools down, which leaves an after taste / texture. If you want to avoid this, then definitely go for butter.
Assorted nuts: I use pistachios, cashew nuts, and almonds. You can also add chironji, dried dates (chuawaray) and raisins.
Nylon Vermicelli: It’s important to use thin nylon vermicelli, as that’s the traditional way of making vermicelli. Normal vermicelli (which is thicker), is not an ideal option, but can be substituted in a pinch.
Evaporated milk: Isn’t used traditionally, but I like that it makes the sheer khurma thicker and creamier, without having to really cook the sheer khurma for a long time. It is optional however.
Sugar: You may adjust the amount of sugar according to your desired taste.
Calories: 366kcal | Carbohydrates: 63g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg