Sheer Kurma

Main Ingredients:
Whole Milk- 6 cups
Sugar- 1 cup
Roasted Vermicelli noodles- 1.5 cups
Green Cardamom- crushed, 6 pods
Butter or Ghee- 3 Tbsp
Almonds- Peeled and sliced, 3 Tbsp
Cashews- Chopped, 3 Tbsp
Raisins- 2 Tbsp

Garnish:
Almonds- Peeled, 1 tbsp
Cashews-1 tbsp
Pistachios-1 tbsp
Coconut flakes-2 tbsp
Sweetened pineapples/fruitcake mix-4 tbsp

INSTRUCTIONS:
1. Heat 1-2 tbsp of ghee in a pan.
2. Add the roasted vermicelli noodles. Cook on low flame for 4 minutes or until there's a color change. Then, set aside.
3. In another pan, heat 1 tbsp of ghee. Add almonds and cashews.
4. Roast them for 4-5 minutes on low flame or until they turn slightly brown. Then add raisins. Cook for 1 minute and set all aside.
5. In another pan, heat 1 tbsp of ghee. Then, add the crushed green cardamom pods.
6. Let it simmer for 2 minutes.
7. Add 6 cups of milk in a pan on medium flame. Allow the milk to boil.
8. Then, cook for 25 minutes on low flame until it's reduced to half the original volume of milk. It should be about 3 cups now.
9. Add 1 cup of sugar. Continuously stir until the sugar dissolves.
10. Cook for 10 minutes on low flame. Milk should be more thickened.
11. Add the vermicelli. Cook for 15 minutes on low flame.
12. Turn off the flame. The pudding should be a thickened consistency.
13. Chill and garnish! Enjoy!