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A luxurious and creamy vermicelli pudding from Mughlai cuisine, slow-cooked with milk, dates, and a medley of nuts. This traditional dessert is the heart of Eid celebrations, fragrant with cardamom and saffron.
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.
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.
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.
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.
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.
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A luxurious and creamy vermicelli pudding from Mughlai cuisine, slow-cooked with milk, dates, and a medley of nuts. This traditional dessert is the heart of Eid celebrations, fragrant with cardamom and saffron.
This mughlai recipe takes 60 minutes to prepare and yields 6 servings. At 445.86 calories per serving with 12.63g of protein, it's a moderately challenging recipe perfect for dessert.
Substitute full-fat milk with creamy plant-based milk like oat or cashew milk. Use coconut oil or a vegan butter substitute instead of ghee.
Omit the sugar and rely on the natural sweetness of the dates. You can also add a tablespoon of date paste or a natural sweetener like monk fruit or stevia to taste.
For an even more decadent dessert, stir in 2-3 tablespoons of khoya (milk solids) or heavy cream along with the sugar.
For a nut-free version, substitute the nuts with an equal amount of edible seeds like melon seeds (magaz) or poppy seeds (khus khus).
The combination of carbohydrates from vermicelli and sugar, along with fats from ghee and nuts, provides a quick and substantial source of energy, making it a traditional choice after a day of fasting.
Made with a large quantity of milk, Sheer Khurma is a good source of calcium, which is essential for strong bones and teeth.
The inclusion of nuts like almonds and pistachios provides heart-healthy monounsaturated fats, while dates contribute dietary fiber, which aids in digestion.
Sheer Khurma is a richer, more festive version of Seviyan Kheer. The key difference is the addition of dates (khurma) and a generous amount of various nuts. Sheer Khurma is also typically made with finer vermicelli and has a slightly thinner, more flowing consistency compared to the often thicker Seviyan Kheer.
Sheer Khurma is a rich dessert and is high in calories, sugar, and fat. However, it also offers some nutritional benefits from milk (calcium), dates (fiber, iron), and nuts (healthy fats, protein). It is best enjoyed in moderation as part of a balanced diet, especially during festive occasions.
One serving of this Sheer Khurma (approximately 1 cup or 285g) contains around 450-500 calories. The exact number can vary based on the type of milk, amount of sugar, and quantity of ghee and nuts used.
Yes, Sheer Khurma can be made a day in advance. Store it in an airtight container in the refrigerator. It will thicken upon cooling, so you may need to add a little warm milk to adjust the consistency before serving.
Use a heavy-bottomed pot, which distributes heat more evenly. Keep the heat on low to medium-low while simmering and stir the milk every few minutes, scraping the bottom of the pot with your spatula.
Yes, you can use pre-roasted vermicelli to save a step. However, lightly toasting it in ghee adds a wonderful aroma and flavor that is characteristic of this dish, so it is highly recommended.