Zaffrani Sheer Khurma

Preparation Time: 10 minutes

Cooking Time: 50-55 minutes

Serves: 04

Course: Dessert / Indian Sweet

Ingredients and Quantity:
Full Fat Milk-2 litres
Roasted Vermicelli, fine- 100 gm.
Sugar- ½  cup or as desired
Clarified Butter- ½ tbsp.
Saffron, broiled- ½ gm.
Almonds, blanched, peeled & slivered, lightly sautéed – 10 gm
Pistachio nuts, blanched, peeled & slivered, lightly sautéed – 10 gm
Charoli, blanched- 1 tbsp.
Nutmeg, grated- a pinch
Green Cardamom Powder- ½ tsp.
Rose Water- 10 ml

For the garnish:
Almonds, blanched, peeled & slivered, lightly sautéed – 10 gm
Pistachio nuts, blanched, peeled & slivered, lightly sautéed – 10 gm

Method:
In a heavy bottomed pan, add broiled saffron to the milk,reduce the milk to 3/4^th of its quantity and keep aside.
Take another heavy bottomed pan heat the clarified butter, add the vermicelli , roast till light brown.
Add the sugar and the reduced milk, stir on a slow  flame to ensure that the sugar dissolves completely.
Add the slivered nuts ,  blanched charoli, add nutmeg powder, cardamom powder and rose water. Mix well.
Serve hot, warm or cold as desired garnished with slivered almonds and pistachio nuts.

Chef tips:

1. Ensure that you use a heavy bottomed pan to avoid the milk from burning.
2. To further enhance the richness and flavour of Zaffrani Sheer Khurma ,you may add dates and raisins to it.
3. To save time you may use roasted vermicelli, clarified butter shall then only be used to sauté the slivered nuts , hence quantity of clarified needs to be reduced.