Sheer khurma is a rich Eid dessert made with vermicelli, milk, and dry fruits. First, roast nuts and seviyan in ghee until golden. Simmer milk with cardamom, saffron, and sugar for a creamy base. Add chopped dates and roasted vermicelli to the milk mixture. Cook until the flavors blend perfectly and the vermicelli softens. Serve warm or chilled, garnished with extra nuts and saffron.
Ingredients:
Vermicelli (Seviyan): 1/2 cup (thin variety)
Full cream milk: 1 liter
Ghee: 2 tbsp
Sugar: 1/2 cup (adjust to taste)
Dates (chopped): 1/4 cup
Almonds (chopped): 2 tbsp
Cashews (chopped): 2 tbsp
Pistachios (chopped): 1 tbsp
Raisins: 1 tbsp
Cardamom powder: 1/2 tsp
Saffron strands: 5-6 (optional, for aroma)
Rose water: 1 tsp (optional)
Chironji seeds: 1 tbsp (optional, for richness)
Steps:
1. Roast the Nuts and Dry Fruits:
Heat 1 tbsp ghee in a pan over low flame.
Add chopped almonds, cashews, pistachios, and raisins.
Roast them until golden brown and fragrant.
Remove and set aside.
2. Roast the Vermicelli:
In the same pan, add 1 tbsp ghee.
Add the vermicelli and roast it on low flame until golden brown.
Stir continuously to avoid burning.
3. Prepare the Milk Base:
In a large pot, bring the milk to a boil.
Add cardamom powder and saffron strands.
Simmer the milk on low flame for 15-20 minutes, stirring occasionally.
The milk will reduce slightly and become creamier.
4. Add Dates and Sugar:
Add the chopped dates to the milk and stir well.
Mix in the sugar and let it dissolve completely.
Cook for 5-7 minutes to infuse the flavors.
5. Combine Everything:
Add the roasted vermicelli and nuts into the milk mixture.
Cook on low flame for 10-12 minutes until the vermicelli softens.
Add rose water for extra aroma (optional).
6. Serve Warm or Chilled:
Let it sit for 10-15 minutes to enhance the flavors.
Serve warm or chilled, garnished with extra nuts and saffron strands.