Prepare this Sweetened vermicelli and store them for having the occasionally. In India, it is a kind of trend to have something with Water. This serves as the perfect sweet to offer with Water. And it is quite easy to prepare as well. It usually prepare during Ramadan and Eid. I love this vermicelli, because it is quite less sweet as compare to other vermicelli. Follow this step by step Recipe with pictures.
Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
| Ingredients | Quantity |
| Vermicelli | 250 gram |
| Milk | 1 litre |
| Dates | 1 cup |
| Talmakhana | 100 gram |
| Almonds | 1 cup |
| Cashew nuts | 1 cup |
| Chirogi | 1/4 cup |
| Kishmish/ Currants | 1/2 cup |
| Khoya | 150 gram |
| Sugar | 1/4 cup |
| Saffron | few strands |
| Cardamom Green powder | small pinch |
| Coconut | 1 cup |
| Cloves | 2 |
| Cardamom green | 2 |
| Pistachio | 8-10 no’s |
Method:
*1 cup vermicelli needs 1 litre milk and 1/4 cup sugar or 5 teaspoon.
*To get more delicious sheer khurma, wait for 30 minutes before having it.
*Soak almonds in hot water for 30 minutes to peel off the skin.
*Soak dates in hot water for 30 minutes to chop it finely.
*You can store this dry roasted vermicelli in fridge up to 1 months.
1. Take thick vermicelli and slightly crushed it with your hands. Heat the ghee ( Pure ghee) in a wok/ kadhai and sauté with cardamom green and cloves.
2. Add vermicelli into wok and roast it till light golden brown in color and keep it aside.(Vermicelli roast very quick so be careful to prevent from burning)
3. Heat another wok with ghee and add chopped dates. Fry it for about 30 seconds or till nice aroma comes.
4. Then add chopped talmakhana and again cook for about 30 more seconds.
5. Add kishmish, almonds, cashews, chirogi and khoya. Mix it well and cook for about 1 minutes on medium heat.
6. Lastly add coconut ( because it burns very quick) and mix it and cook for about 15 seconds.
7. Then add roasted vermicelli into wok and mix all the ingredients well and keep it aside. Dry vermicelli is ready.
8. Boil the milk in a pan or kadhai and let it boil on medium heat for about 5 minutes. Then add sugar and cardamom green powder.
9. Add 1 cup dry roasted vermicelli into 1 litre milk. Cook it on medium heat for about 5 minutes, then switch off the flame and keep covered to absorbs the milk. ( You can store rest of the vermicelli in the fridge for later use)
10. After 30 minutes, it will look like this as shown below in picture and sheer khurma is ready. Garnish with pistachio and saffron and serve hot or chilled 
11. Enjoy!!
