Sheer khurma (vermicelli and milk pudding)
A delicious Indian vermicelli pudding, loaded with nuts and flavoured with saffron and cardamom powder. This dessert is a very popular Eid recipe
Equipment
- Sauce pan
Ingredients
- 1 l whole milk
- 60 g vermicelli roasted
- ½ cup jaggery
- 2-3 tsp raisins
- 2-3 tsp chironji/charoli seeds optional
- 8-10 cashews roughly chopped
- 8-10 pistachios roughly chopped
- 5-6 dates pitted and roughly chopped
- 8-10 almonds roughly chopped
- 1 tbsp saffron threads
- 1 tsp cardamom powder
- 2 tbsp ghee
Instructions
- In a thick bottomed sauce pan, heat the ghee and when it melts, sauté the cashews, almonds, raisins and charoli seeds for 2-3 minutes. Remove and set aside
- Heat the remaining ghee and sauté the dates for couple minutes. Remove and set aside
- Now, set the milk boil, once it comes to a roll boil, stir, lower the flame and keep cooking until it starts to thicken and reduces to half it's quantity. Stir in the saffron and the roasted sevaiyan (vermicelli). Mix well and once they plump up, tip in the dates and nuts
- Mix well and cook on medium low flame for another 5-7 minutes. Turn the flame off, add the jaggery and cardamom powder, mix, cover and let it come to room temperature. Thereafter refrigerate for 30 minutes, at least
- Serve your delicious, chilled sheer khurma garnished with some more chopped nuts. Enjoy!
Notes
- To roast the vermicelli or sevaiyan, heat a tablespoon of ghee, once it melts, fry them until golden brown in color
- You can also serve the sheer khurma at room temperature, but tastes best chilled
- You could increase or decrease the amount of jaggery in the recipe, as per taste
- The jaggery is added after turning the heat off, so as to prevent the milk from splitting. Jaggery sometimes contains impurities that causes the milk to split
- l - litre
- g - grams
- tsp - teaspoon
- tbsp - tablespoon