Sheer Khurma

Instructions

1. Prepare the vermicelli
   If using unroasted vermicelli, heat 2 tablespoons of ghee in a large, heavy-bottomed pan over medium heat. Add the vermicelli and roast until it turns golden brown, stirring continuously to prevent burning, about 3-4 minutes. Remove and set aside.
2. Toast the nuts
   In the same pan, add the remaining ghee. Add the chopped pistachios, sliced almonds, and raisins. Fry for 1-2 minutes until the nuts are lightly golden and the raisins plump up. Remove half of this mixture and set aside for garnishing.
3. Prepare the milk base
   Pour the milk and cream into the pan with the remaining nuts. Bring to a gentle boil over medium heat, stirring occasionally to prevent the milk from sticking to the bottom of the pan.
4. Cook the vermicelli
   Once the milk is boiling, add the roasted vermicelli, sugar, chopped dates, and ground cardamom. Reduce the heat to low and simmer, stirring occasionally, until the vermicelli is soft and the pudding reaches a creamy consistency, about 15-20 minutes.
5. Add fragrant elements
   Add the saffron-infused milk and rose water (if using). Stir well and continue to simmer for another 2-3 minutes to allow the flavors to meld together. The pudding should have a rich, creamy consistency; add a splash more milk if it becomes too thick.
6. Serve the dessert
   Remove from heat and let it cool slightly. The pudding will thicken as it cools. Serve warm or chilled, garnished with the reserved nuts, a few saffron strands, and a light dusting of ground cardamom if desired.