Sheer Khurma Recipe

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Milk – 5 litres
Ghee – 1/2 cup
Vermicelli – 100 gms
Khoya – 250 gms, crumbled, unsweetened
Chironji – 5 tblsp
Sultanas – 4 tblsp
Almonds – 1/3 cup, peeled and sliced
Sugar – 1 kg
Kewra Essence – few drops

1. In a large pan bring the milk to a boil.
2. Reduce heat and simmer for 15 to 20 minutes till slightly thickened.
3. Heat ghee in a kadai.
4. Fry vermicelli till golden.
5. Drain and put the vermicelli into milk along with khoya, chironji, sultanas and almonds.
6. Cook for 15 to 20 minutes more, stirring frequently till thick and creamy.
7. Remove from heat.
8. Add sugar and stir till dissolved.
9. Add the kewra essence.
10. Keep it in the fridge for 45 to 60 minutes.
11. Serve chilled.

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