Sheer Khurma is very similar to the "Vermicelli Payasam / Seviyan Kheer" with some differences. The main difference is the usage of dates in the khurma. The dates render a very unique taste to this dessert. I have always enjoyed eating this yummy dish at my friend Nigar's place and yes , this recipe was shared by her.Since getting the recipe from her, I have prepared it many times and my family enjoys it so much:) As I always says, she is a huge inspiration for me and thanks to her, I have been introduced to so many recipes:)
So lets begin with the recipe...
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Milk : 1000 ml
- Vermicelli (Thin, roasted kind) : 50 grams
- Dates (Fresh) : 8-10
- Slivered Almonds : 1 tbsp
- Chopped Pistachios : 1 tbsp
- Cashew nuts : 10 (broken into small pieces)
- Cardamom (powdered) : 1/2 tsp
- Condensed milk : 1/2 cup
- Evaporated milk (12 oz can) : 1
- Sugar (If needed to adjust the sweetness)
- Clarified butter / Ghee : 2 tbsp
- Saffron : 1 pinch
- Thinly slice the dates and set it aside.
- Heat 1 tbsp of Clarified butter / Ghee and fry the almonds, pistachios and the broken cashew nuts. Set it aside.
- Heat 1 tbsp of Clarified butter and lightly fry the thin vermicelli. Set it aside.
- Add the milk, evaporated milk and saffron in a thick bottomed vessel. Bring it to a boil.
- Once the milk starts boiling, add the fried vermicelli, fried nuts (save some nuts for garnish) and dates. Cook on low heat for 10 mins.
- Add the condensed milk and continue cooking. Check for the sweetness, if needed add some sugar (I did not add any more sugar).
- Add the cardamom powder and mix well.
- Once the khurma has thickened, turn off the heat .Garnish with roasted nuts and saffron and serve warm:)