Ethiopian Sheer Korma

Ingredients:

1 package Ahmed brand vermicelli

1 gallon fresh whole milk

1 cup sugar

20 cloves whole cardamom pods

1/2 teaspoon cardamom powder

1 cup slivered almond, cashews and pistachios

1/2 cup fresh cream

1/2 teaspoon saffron strand

3 tablespoons charoli nuts

1/2 cup light brown raisins

1/2 teaspoon rose water

1 tablespoon butter

Cooking Instructions:

Fry the vermicelli in the butter until well browned but not burnt. Fry on low heat until all the butter is dried. Add in 1/4 cup sugar and fry again. Add in the whole milk cup by cup, stirring constantly, and bring to boil. Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar. Reduce the heat and thicken the Sheer Korma to three-strand consistency, letting the milk boil until it is halved. The vermicilli must be very soft by now. Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins. Garnish with the saffron strands and powdered cardamom, and serve immediately. This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you.

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