Sheer Khurma

Ingredients

Instructions

1. 1

   Prep everything first for smooth cooking: slice the dates, pistachios, and almonds. Lightly crush the cardamom pods. Soak the saffron in the warm milk so it blooms and releases its colour evenly.

2. 2

   Heat a medium heavy-bottomed saucepan over medium-low heat and melt the ghee. Add the fine vermicelli and toast for 2-3 minutes, stirring constantly, until it turns light golden and smells nutty. Do not let it darken too much, or the pudding can taste bitter.

3. 3

   Pour in the full-fat milk carefully and add the crushed cardamom. Bring to a gentle simmer over medium heat, stirring well to break up the vermicelli and prevent it catching on the bottom.

4. 4

   Once simmering, add the sugar, saffron milk, sliced dates, raisins, half of the pistachios, and half of the almonds. Cook gently for 10-12 minutes, stirring often, until the vermicelli is soft and the milk has thickened slightly. The pudding should still look a little loose in the pan, as it thickens more on standing.

5. 5

   Turn off the heat and stir in the rose water. Taste and adjust sweetness only if needed. Let the sheer khurma rest for 5 minutes so the flavours meld and the texture settles into a creamy consistency.

6. 6

   Pour into 2 serving bowls and finish with the remaining pistachios and almonds. Serve warm for a comforting dessert, or let it cool further if you prefer it slightly thicker.

Nutrition per serving

Notes

• •If the pudding becomes too thick, loosen it with a splash of hot milk before serving.
• •Use fine roasted vermicelli if available; if it is already roasted, reduce the toasting time to about 1 minute.
• •For a richer festive version, add 1-2 teaspoons of chopped cashews, though they are optional.
• •Sheer khurma is usually lightly fluid rather than spoon-set; avoid over-reducing the milk.

Background