Sheer Khurma

Instructions

1. 1

   Preparation (Approx. 15 minutes): Soak the dried dates (chuhara) in warm water for at least 30-60 minutes to soften them, then pit and slice thinly. Take 2 tablespoons of warm milk from the 1.5L quantity and soak the saffron strands in it. Set both aside.

2. 2

   Roast Nuts & Vermicelli (Approx. 5 minutes): Heat ghee in a heavy-bottomed pot or pan over medium-low heat. Add the slivered almonds, pistachios, and cashews. Sauté for 2-3 minutes until they turn light golden and fragrant. Remove the nuts with a slotted spoon and set aside, leaving the ghee in the pot. In the same ghee, add the broken vermicelli and roast on low heat for 2-3 minutes, stirring constantly until it turns a pale golden brown. Remove the vermicelli from the pot and set aside.

3. 3

   Simmer and Reduce Milk (Approx. 20 minutes): Pour the entire 1.5L of milk into the same heavy-bottomed pot. Bring it to a boil over medium heat, then reduce the heat to low. Let it simmer, stirring every few minutes to prevent scorching, for about 20 minutes or until it has reduced by about 20-25% and has thickened slightly.

4. 4

   Cook Vermicelli and Dates (Approx. 10 minutes): Add the roasted vermicelli to the thickened milk. Cook on low heat for 5-7 minutes, stirring gently, until the vermicelli is soft and cooked through. Now, add the sliced dates and sugar. Continue to cook for another 3-5 minutes until the sugar is completely dissolved and the dates have softened.

5. 5

   Add Flavorings and Serve (Approx. 5 minutes): Turn off the heat. Stir in the green cardamom powder, the saffron-infused milk, and most of the roasted nuts (reserving some for garnish). If using, add the rose water now. Mix well. Let it rest for a few minutes. Garnish with the remaining roasted nuts before serving. Sheer Khurma can be enjoyed warm or chilled.