Sheer Khurma Recipe

Ingredients

• 4 cups (960 ml) milk (whole milk/ full fat)
• 1 cup (50 grams) thin vermicelli (fine seviyan)
• ¼ cup (50 grams) organic sugar (or 3 to 4 tbsps condensed milk) (adjust to taste)
• 8 dates (fine chopped)
• 2 tablespoons chironji seeds
• 15 (20 grams) almonds
• 15 (20 grams) cashew nuts
• 20 (10 grams) pistachios
• 3 tablespoons (45 ml) ghee (or as needed)
• ½ teaspoon cardamom powder

Optional

• 1 teaspoon (5 ml) edible rose water (optional)
• ¼ to ½ cup unsweetened mawa (khoya. if using sweetened, cut down sugar)

Steps

Preparation

1. Boil 2 cups water and pour half into another small bowl. Use one bowl to soak the almonds, pistachios and cashews, and the other for the chironji seeds.
2. After 30 mins, drain off the hot water and replace it with cold water in both bowls.
3. In the meantime, chop the dates into bite-sized pieces and put them aside.
4. Drain the water away completely, peel the almonds and pistachios and discard the skins. Soak them in fresh room-temperature water for at least 1 to 2 hours.
5. Drain the chironji seeds onto a clean cloth. Pat dry and rub gently to loosen their skins. Throw away the skins and any brown seeds that seem rancid, then put the seeds aside in a small bowl.
6. After the nuts have soaked well for 1 to 2 hours, chop very finely and set aside. They must be dry before frying.
7. Fine vermicelli is usually long and unbroken. Break it up a little, measure 1 cup (50 grams) and put aside.

How to Make Sheer Khurma

1. In a heavy-bottomed pot, heat 2 tbsps ghee. Fry the cashews and almonds in the hot ghee for about 1 to 2 mins.
2. Put in the pistachios and chironji seeds and fry everything to crisp and golden. The soaked nuts take about 5 to 6 mins. Lift onto a plate when done.
3. Use the same pot to fry the dates until fragrant, then take them out onto a plate.
4. Add 1 tbsp more ghee and sauté the seviyan over low to medium heat until golden. Take it out onto a plate and put aside.
5. Pour 4 cups milk into the same pot and bring to a boil over medium to low heat.
6. Once boiling, simmer the milk for 5 minutes, stirring often. Add the roasted vermicelli, half of the fried nuts, chironji seeds and dates afterward.
7. Stir and cook until the vermicelli is done, stirring every few mins so the milk does not scorch. This took about 10 mins on medium heat.
8. Put in the cardamom powder and sugar or condensed milk (optional). Add the mawa now if using it.
9. Simmer for a few minutes more, leaving it slightly thick but still runny. It thickens as it cools, so turn off while runny. Add the cardamom powder and optional rose water.
10. Offer warm or chilled, with a garnish of fried nuts, chironji seeds and dates.