• 1/4 cup cashews, chopped 

  • 1/4 cup pistachios, chopped 
  • 1/4 cup almonds, chopped 
  • 1/4 cup golden raisins, roughly chopped 
  • 4 medjool dates, pitted and roughly chopped 
  • 3 tbsp. ghee, divided 
  • 1 cup crushed dry vermicelli noodles (seviyan) 
  • 4 cups whole milk 
  • 4 cardamom pods, lightly crushed 
  • 1/3 cup sugar

        TO DO

        1. Heat your Always Pan over medium heat with two tablespoons of ghee. Add the cashews, pistachios, almonds, raisins, and dates, and let them toast lightly, stirring often, until fragrant, about 3-4 minutes. Remove the nuts & dried fruit from the pan and set aside. 
        2. With the pan still on medium heat, add the remaining 1 tbsp. of ghee and the vermicelli noodles. Let toast until golden, tossing often, about 3-4 minutes. Remove from the pan and set aside.  
        3. Place the pan back on the stove at medium heat and add the milk with the cardamom pods and sugar. Bring the milk up to a boil and then lower the heat so that the milk is at a simmer. Add the nuts & dried fruit mixture (reserving a 1/4 cup for garnishing) and the vermicelli noodles into the milk, stirring often. 
        4. Let the sheer khurma cook, stirring often until slightly thickened and rich, adding more milk if required, about 15 minutes. 
        5. Remove from the heat and serve immediately garnished with the reserved nuts & dried fruit mixture and any other adornments you like. 

        Noreen Uses the Always Pan in Steam

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