Sheer korma

Ingredients:
Vermicelli………………………….……………......1 packet
Milk………………………………………….............1 liter
Sugar………………………………………......….…1cup
Whole cardamom pods………………………...20 cloves
Cardamom powder……………………………..1/2 tsp
Slivered almond, cashews and pistachios…..1 cup
Fresh cream…………………………………….....1/2 cup
Saffron strands………………………………......1/2 tsp
Charoli nuts…………………………………….....3 tsp
Light brown raisins………………………….….1/2 cup
Rose water…………………………………….......1/2 tsp
Butter ……………………………………………....1 tsp

Preparation

1.Fry the vermicelli in the butter until well browned but not burnt. , Fry on low heat until all the butter is dried.

2. Add in 1/4 cup sugar and fry again.

3. Add in the whole milk cup by cup, stirring constantly, and bring to boil.

4. Add in the raisins, whole cardamom, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.

5. Reduce the heat and thicken the korma to three-strand consistency, letting the milk boil until it is halved.

6 The vermicelli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.

7. Garnish with the saffron strands and powdered cardamom, and serve it