Indian Sheer Khurma Recipe

Milk: The base of the dessert, providing creaminess and richness.

Vermicelli: Thin pasta that adds texture and absorbs the flavors of the dish.

Dates: Natural sweeteners that also contribute to the texture.

Sugar: Adds sweetness to balance the flavors.

Ghee: Clarified butter used for roasting the vermicelli, adding a rich flavor.

Cardamom powder: Provides a fragrant and aromatic flavor.

Nuts: A mix of almonds, pistachios, and cashews for garnish and added crunch.

To achieve the perfect texture for vermicelli in sheer khurma, make sure to roast it in ghee until it turns a rich golden brown. This step not only enhances the flavor but also prevents the vermicelli from becoming mushy when cooked in milk.

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good option for those who are lactose intolerant or vegan.

• broken into small pieces vermicelli - Substitute with rice noodles: Rice noodles can mimic the texture of vermicelli and are gluten-free, making them suitable for those with gluten sensitivities.

• chopped dates - Substitute with raisins: Raisins offer a similar sweetness and chewy texture, making them a good alternative to dates.

• sugar - Substitute with honey: Honey adds natural sweetness and a slightly different flavor profile, which can enhance the dish.

• ghee - Substitute with coconut oil: Coconut oil provides a rich, buttery texture and is a good vegan alternative to ghee.

• cardamom powder - Substitute with cinnamon powder: Cinnamon powder offers a warm, sweet flavor that can complement the other ingredients in the dish.

• chopped (almonds, pistachios, cashews) mixed nuts - Substitute with chopped walnuts: Walnuts provide a similar crunch and nutty flavor, making them a suitable replacement for the mixed nuts.

• Allow the sheer khurma to cool down to room temperature before storing.
• Transfer the sheer khurma into an airtight container to maintain its freshness.
• Store the container in the refrigerator. The sheer khurma can be kept refrigerated for up to 3-4 days.
• When ready to serve, reheat the sheer khurma in a saucepan over low heat. Add a splash of milk to adjust the consistency if it has thickened too much.
• For freezing, ensure the sheer khurma is completely cool before transferring it to a freezer-safe container or zip-lock bag.
• Label the container with the date to keep track of its storage time.
• The sheer khurma can be frozen for up to 1 month.
• To thaw, transfer the frozen sheer khurma to the refrigerator and let it defrost overnight.
• Reheat gently in a saucepan, adding a bit of milk to restore its creamy texture.
• Avoid refreezing the sheer khurma once it has been thawed to maintain its quality.

• Place the sheer khurma in a saucepan and heat over low to medium heat. Stir occasionally to prevent sticking and ensure even heating. Add a splash of milk if it appears too thick.
• Use a microwave for a quick reheat. Transfer the sheer khurma to a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• For a gentle reheat, place the sheer khurma in a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the sheer khurma in the top pot and heat, stirring occasionally, until warmed through.
• If you prefer using an oven, preheat it to 300°F (150°C). Transfer the sheer khurma to an oven-safe dish, cover with foil to prevent drying out, and heat for about 10-15 minutes. Stir halfway through to ensure even heating.
• For a more traditional approach, use a steamer. Place the sheer khurma in a heatproof bowl, cover it with foil, and steam over simmering water for about 10 minutes, or until heated through.

• Saucepan: Use this to heat the ghee and cook the vermicelli until golden brown. It will also be used to simmer the milk and other ingredients.

• Wooden spoon: Ideal for stirring the vermicelli as it roasts and for mixing the milk, dates, sugar, and cardamom powder together.

• Measuring cups: Essential for accurately measuring the milk and sugar.

• Measuring spoons: Necessary for measuring the ghee and cardamom powder.

• Knife: Used to chop the dates and mixed nuts.

• Cutting board: Provides a safe surface for chopping the dates and mixed nuts.

• Serving bowl: For presenting the finished Sheer Khurma.

• Ladle: Useful for serving the Sheer Khurma into individual bowls.

Pre-roast the vermicelli: Roast the vermicelli in advance and store it in an airtight container to save time during preparation.

Use pre-chopped nuts: Buy pre-chopped nuts to avoid the hassle of chopping them yourself.

Pre-soak dates: Soak the dates in warm water for a few minutes to soften them, making them easier to chop and incorporate.

Simmer efficiently: Use a wide-bottomed pan to simmer the milk mixture faster and more evenly.

Batch cooking: Make a larger batch of sheer khurma and store it in the refrigerator for quick reheating.