Sheer Khurma | Seviyan
A delicious, creamy dessert cooked traditionally on Eids and special occasions
Servings: 6 bowls
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Ingredients
- ⅓ cup (50 g) chopped nuts unsalted
- 8 chopped dried dates if preferred
- 1 tablespoon (15 ml) ghee
- ½ packet (100 g) roasted vermicelli, broken into small pieces 1 packet =200g usually
- 4 cups (1 l) whole milk
- ½ cup double cream/heavy whipping cream optional
- 1 teaspoon cardamom powder
- 2 tablespoon kewra water
- 6 tablespoon (75 g) sugar or to taste
Instructions
- Heat the ghee in a pot or pan. Toast the nuts in the ghee until they become fragrant a brown, stirring continuously to avoid burning, about 3-5 minutes. Remove using a slotted spoon and set aside
- In the remaining ghee, add the vermicelli. Toast this on a medium heat, stirring continuously until the vermicelli becomes golden, about 5 minutes
- Add the remaining ingredients to the vermicelli (not the nuts). Cook this on a low to medium heat, stirring continuously until the milk thickens and begins to take the form/thickness you desire, about 10-15 minutes
- Once thickened to your liking, turn the heat off and stir in the nuts
- Garnish with nuts and dried fruit (optional)
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