How to Prepare

• In a wide stainless pot add milk and cardamom, cook over medium heat while stirring then add sugar (as per preference), once it comes to a boil, add condensed milk.
• Take 1 Tbsp ghee or butter in a pan and roast all crushed nuts (that were soaked in warm water and chopped) for 3-4 minutes on medium flame.
• Next, add another teaspoon of ghee or butter in the same pan and fry vermicelli on low heat until it becomes golden brown stir constantly,
• Add all the roasted nuts then fried vermicelli to the simmering milk pot and continue to cook.
• The vermicelli will puff and absorb milk so cook on low heat for about 7 to 8 minutes and stay around to stir at intervals.
• When the vermicelli is fully puffed and sheer khurma has thicked to desired consistency remove from the heat.