🕒 Prep Time: 15 mins
🍳 Cook Time: 30 mins
👨👩👧👦 Serves: 5–6
🧺 Ingredients
- 1 litre full-fat milk
- 1/4 cup fine vermicelli (thin seviyaan)
- 2 tbsp ghee
- 10–12 cashews
- 10–12 almonds (blanched and sliced)
- 8–10 pistachios (sliced)
- 6–8 seedless dates (khajoor, chopped)
- 2 tbsp chironji (charoli seeds)
- 1/4 cup sugar (adjust to taste)
- 1/4 tsp cardamom powder
- 5–6 saffron strands (optional, for aroma)
- 2 cups water
- 2 tbsp condensed milk (optional, for extra richness)
👩🍳 Method
- Roast Vermicelli & Dry Fruits:
Heat ghee in a thick-bottomed pan. Add cashews, almonds, pistachios, and chironji. Sauté till golden brown and remove.
In the same ghee, add vermicelli and roast until light golden and aromatic. - Boil Milk:
Pour milk into the pan and bring it to a gentle boil. Stir occasionally to prevent burning. Add water if it thickens too fast. - Add Dates & Cook:
Once the milk starts simmering, add the chopped dates. Cook for about 10 minutes so they soften and release their natural sweetness. - Mix Everything:
Add the roasted vermicelli, sugar, and cardamom powder. Simmer for 10–12 minutes on low flame until the vermicelli is soft and the milk thickens. - Final Touch:
Stir in the fried nuts and, if using, a little condensed milk for richness. Mix well and let it rest for a few minutes to absorb flavors. - Serve:
Serve Sheer Khurma warm or chilled, garnished with saffron strands and nuts.
💡 Tips:
- Add rose water or kewra water at the end for a royal fragrance.
- Using dates soaked in warm milk enhances natural sweetness.
- For vegan version: use almond milk and coconut oil instead of dairy.
