Literally meaning “sweetened milk with dates”, Sheer Khurma is a Mughalai traditional dish specially created to sweeten the festival of Eid. In this authentic version of vermicelli pudding, ghee smeared vermicelli is combined with milk to create the mouth-watering rich dessert.
Full Fat Milk 500 ml
Desi Ghee 50 g
Sugar 50 g
Vermicelli/Seviyan 50 g
Cashews 10 no
Almonds (Sliced) 10 no
Unsalted Pistachios (Sliced) 10 no
Dates (Seedless, Chopped) 12 no
Cardamoms (Powdered) 05 no
Chironji/Charoli 10 g
Raisins 10 g
Rose Water 10 drops
- Dry roast the seviyan in a thick bottom pan till golden and keep aside. (You can also add a little of ghee while roasting).
- In the same pan, add and heat ghee and chopped dry fruits and saute for 3-4 minutes.
- Remove and keep aside.
- Heat milk in the same saucepan and let it come to a boil, lower the flame and simmer for 8-10 minutes till the milk slightly thickens.
- Add the roasted seviyan, dates and sugar to the milk and simmer till the seviyan are cooked and have become soft for about 8-10 minutes on a low flame.
- The milk will thicken more and reduce in volume.
- Add the dry fruit mixture and cardamom powder.
- Taste the sheer kurma and add more sugar if required. Mix well.
- Switch off the fire and stir.
- Can be served warm or chilled.
- Garnish sheer khurma with saffron strands or rose petals or dry fruits.