Eid Special Sheer Khurma

Heat ghee in a pan and lightly roast the sevaiya until golden. Remove and keep aside.

In the same pan, roast almonds, pistachios, cashews and raisins for 1–2 minutes.

Bring the milk to a gentle boil and simmer on low heat until it reduces to half its original quantity, stirring occasionally.Add saffron soaked in 1 tbsp warm milk.Add the roasted sevaiya. Cook on low heat for 5–8 minutes, stirring occasionally.

Add sugar and cardamom powder. Mix well and simmer for another 2–3 minutes.

Add the roasted nuts and khoya

Simmer until the desired consistency is reached. Remember, it thickens further as it cools.

Garnish with pistachios, almonds and saffron.