Sheer Khurma : Eid Special

Ingredients -

Milk - 1 ltr full cream
Sewai laccha (fine seawai) - 60 gm, around 1 cup broken
Sugar - 3 -4 Tbsp
Cardamom - 3-4 crushed
Saffron strands - 4-5 soaked in 4 tbsp warm milk
Condensed milk - 2-3 Tbsp
Almonds - 10- 12
Cashews - 8-10
Raisin - 3- 4 Tbsp 
Dry dates - 5-6
Pistachio - 4-5
Charoli nuts - 1 Tbsp
Dry coconut - 3-4 Tbsp
Ghee - 2 Tbsp

Method - 

1. Take a heavy bottomed Karahi and heat 1 tbsp ghee in it.
2. Break sewai into small pieces and fry in karahi 
    in a low heat for 5 minutes until it turns golden brown 
    colour, keep it aside, 
3. Chop all almonds, raisins, pistachios and cashews into 
    small pieces and dates and coconut into long thin strips.
4. Put remaining ghee and lightly fry the almond, cashews 
    and coconut, taking great care not to burn it.
5. Take a heavy bottomed pan and boil the milk in it.
6. Let it boil for 3-4 minutes, put sugar and dry fruits after 
    saving some dry fruits for garnishing.
7. Let it boil for 5-7 minutes on a low heat until the dates are 
    tender and the milk is slightly reduced.
8. Add fried sewai, crushed cardamom, saffron strands,
    condensed milk and let it cook on a very low heat for 
    7-8 minutes without covering the pan.
9. Transfer it into serving bowls and garnish it with the 
    remaining dry fruits.
10. Serve it warm, it can be chilled also if you like to eat 
     it that way.
11. It tends to get thicker when it comes to room temperature, 
      add some milk if the sheer khurma gets too thick.
12. If you want to turn this dessert into creamy and heavenly 
      delight, use of full fat milk is a must. 
13. As the dates and raisins increase the sweetness of sheer 
      khurma be careful with sugar, first put 2-3 tbsp only
      then increase according to your taste.