Sheer Khurma Recipe

In a large pot, combine milk, sugar, saffron, and cardamom. Bring to a boil, then lower the heat to maintain a simmer without overflowing. Boil for 10 minutes until the milk changes color.

While the milk is simmering, heat 1 teaspoon of ghee or butter in a pan and fry the sliced dried dates for about 3-4 minutes until cooked and sizzling. Remove and set aside.

In the same pan, roast the dry fruits for 30 seconds over medium heat, stirring constantly for even roasting. Remove and set aside.

Add another teaspoon of ghee or butter to the pan and fry the vermicelli on low heat until it darkens, stirring constantly. Add the roasted vermicelli to the simmering milk.

Add the fried dates and half of the roasted nuts to the milk. Cook on low heat for about 7-10 minutes, stirring occasionally, until the vermicelli puffs and absorbs the milk.

Once the vermicelli is fully puffed and the sheer khurma has thickened to the desired consistency, remove from heat. Adjust the consistency by adding more milk if needed.

Stir in the cream and mix well. Transfer to a serving bowl and garnish. Serve hot or cold as preferred.