Sheer Khurma (Vermicelli Milk Dates Pudding, Sheer Korma) is a traditional dessert that is a must-make for the festival of Eid. This vermicelli pudding is made by cooking fine vermicelli with ghee, milk, dates, and nuts.
3.5ouncesfine vermicelli100 g, broken into 2-3 inch long pieces
1 and ½litreswhole milk (full- fat milk)
5-6finely chopped seedless dates
½cupsugaradd more or less according to your liking
15-20strandssaffronsoaked in 2 tablespoon warm milk for 1 hour
½teaspooncardamom powder
Instructions
Fry The Nuts
Heat 3 tablespoons of ghee in a large, heavy bottom pan over low heat.
Once the ghee is hot, add cloves, almonds, cashew nuts, raisins, pistachios, and chironji to the pan and roast until lightly browned (3-4 minutes), stirring continuously.
Remove them to a plate using a slotted spoon.
Note – The nuts get burned in just a few seconds. So be very careful while roasting them. Also, sliver them thickly and not finely. They will keep browning in the residual heat, so remove them from the pan when they turn light brown.
Make Sheer Khorma
Add 1 tablespoon ghee and vermicelli to the same pan and roast on low heat until they turn light brown (3-4 minutes). Stir continuously while roasting to avoid them from burning at the bottom of the pan.
Remove on a plate.
Increase the heat to medium.
Add milk and dates to the same pan and cook for 10-12 minutes, stirring frequently.
Add the roasted vermicelli and roasted nuts to the pan and cook for another 10-12 minutes until vermicelli is softened and khurma is slightly thickened. Stir frequently while cooking to prevent scorching at the bottom of the pan.
Stir in sugar, saffron soaked in milk, and cardamom powder, and cook for another minute.
Serve it warm or chill it for a few hours before serving.
Notes
Use fine vermicelli specially made for making sheer korma. These are also called nylon vermicelli. You should be able to get it in an Indian store around you.You can also add or skip adding saffron. Adding saffron makes it richer and more flavorful, but skipping it would also give a different yet delicious version.Some people like their sheer khorma thin, and some like it thick. You can adjust the consistency by adding less or more milk.Chironji is not available easily sometimes, and it also goes bad soon. So if you wish, you can skip adding it.