Sheer Khurma Recipe (Vermicelli Milk Dates Pudding)

• Cuisine :  Indian

• Dish : Dessert

Prep Time: 2 hours           Cooking Time: 20 minutes

Ingredients:

• 1 L whole milk
• 30 g thin vermicelli (sewai) or roasted vermicelli
• 6–7 dates (khajur)
• 20 g cashews (kaju)
• 20 g almonds (badam)
• 20 g pistachios (pista)
• 10 g raisins
• 1/2 Tsp cardamom powder
• 2 Tbsp ghee
• 1 Tbsp milk powder
• 1 Tbsp Coconut Milk Powder
• 4 Tbsp Cane Jaggery Powder

METHOD

• Soak the almonds, raisins, dates and cashews for 2 hours.
• Take them out and let them air dry.
• Grate all the dry fruits except the raisins.
• Roast them in 1 tbsp ghee and set them aside for later.
• Roast the sewai in 1 tbsp ghee till it changes colour and keep it aside. You can skip this step if you are using roasted sewai.
• Heat the milk over a low flame.
• Add the cardamom powder.
• When the milk is lukewarm, take a cup and set it aside. Add milk and coconut milk powder to it. Mix till there are no lumps. Your slurry is ready.
• When the milk comes to a boil, add the roasted sewai. Stir and cook over low heat.
• Once the milk starts to boil again, add the dry fruits.
• Add the milk and coconut milk powder slurry.
• Once the sewai softens and the milk starts reducing, add the raisins and turn the flame off.
• Transfer into a bowl and let it cool down a little. Add jaggery and stir until it dissolves. Your delicious Sheer Khurma is ready!

Note: Do not add jaggery to piping hot milk or it will curdle.