Sheer Khurma -Speckled with roasted nuts, fragrant with cardamom, and sweetened with dates, this rich and creamy vermicelli pudding embodies a feast for all the senses.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dessert
Keyword: sheer khurma, vermicelli pudding
Servings: 6servings
Calories:
Author: Natasha Minocha
Ingredients
2tbspGhee
2tbspAlmonds, blanched, peeled, and sliced
2tbspPistachio, blanched, peeled, and sliced
8Dates, deseeded and cut into small pieces
2tbspRaisins
1/2cupVermicelli /SeviyanI used broken, roasted vermicelli
4cupsCoconut milkYou can use regular milk
1/2tspSaffron strands
2tbspRaw sugarYou can use regular white sugar
1tspCardamom powder
1tspRosewaterOptional
Instructions
Heat the ghee in a heavy-bottomed wide pan.
Add the almonds, pistachios, dates, and raisins. Cook for 2 minutes until the nuts are lightly roasted.
Add the vermicelli. Cook for 1 -2 minutes, until it's nicely coated in ghee.You may need to roast the vermicelli for longer if using the unroasted variety.
Add the coconut milk and saffron. Let the mixture come to a boil. Then lower the heat and cook, stirring frequently, for 10-15 minutes, or until the vermicelli is cooked through.
Take the pan off the heat and stir in the sugar, cardamom powder, and rose water. Mix well. Make sure the sugar is dissolved well.