A Ramadan special dessert made with ghee, milk, dates, assorted nuts, vermicelli, poppy seeds and saffron!
Soak Pistachios in warm water for 10 mins. Remove the skin and slice thin. If using whole almonds soak them in hot water for 10 minutes. Remove the skin and slice thin. Slice cashews and dates.
Heat ghee in the Instant Pot or a medium pot on stovetop. Add almonds, pistachios, cashews, and dates. Roast for 2 to 3 minutes.
Add raisins, vermicelli, coconut and poppy seeds. Mix well and roast for another 1 to 2 minutes as coconut and poppy seeds turn light brown
Add 3 cups of milk, sugar, and saffron and give a quick stir.
If using Instant Pot: close the lid with the pressure valve to sealing. Cook on Manual(low) for 5 minutes. Allow the pressure to release naturally.
If using stove top: cook on medium heat for 8 to 10 minutes or until the sheer khurma comes to a rolling boil and the vermicelli is cooked soft.
Stir in vanilla. Add additional 1 to 2 cups of milk to bring the sheer khurma to your desired consistency. Tip: Sheer khurma will continue to thicken as it cools down. So you can also add more milk as needed or just before serving.
Bring to the sheer khurma to a gentle boil, stirring frequently. Enjoy Sheer Khurma hot or chilled.