Caramel Sheer Khurma by Mygourmetstory

Ingredients

• 1/2 cup vermicelli (sewayi), crushed
• 1 cup mixed nuts, chopped
• 1 tbsp ghee
• 4 tbsp sugar
• 1 tbsp butter
• 1.25 L milk
• 1/2 cup heavy cream
• 2 tbsp milk powder
• 1 tsp cardamom powder
• 7 strands saffron, soaked in 2 tbsp warm milk
• 2 tbsp dried rose petals (for garnish)

Instructions

1. Melt 4 tbsp sugar in a pan over medium-low heat until light brown, turn off the heat, stir in 1 tbsp butter, then gradually whisk in 1/2 cup milk until smooth.
2. Heat 1 tbsp ghee in a separate pan over medium heat, add crushed vermicelli, and roast for 2 minutes until golden; add nuts and roast for 1 more minute, then set aside.
3. Combine the prepared caramel sauce with the remaining 1.25 L milk in a large pot over low heat, whisking until well combined.
4. Add milk powder, heavy cream, saffron milk, and cardamom powder to the pot, stirring to incorporate.
5. Bring the mixture to a boil over medium heat, then add the roasted vermicelli and nut mixture.
6. Simmer for 10-15 minutes until the vermicelli is tender and the mixture thickens slightly.
7. Remove from heat, allow to cool, then refrigerate until thoroughly chilled before garnishing with rose petals and extra nuts.