Sheer Khurma Recipe

Soak the chuharay in water for at least 2 hours, ideally overnight. Then remove the stones and slice them into thin slivers. Soak the almonds in hot water, peel and sliver them.

⏱ 120 min

Bring the milk to the boil in a heavy pan, then simmer on low heat, stirring and scraping the sides often, until it reduces by about a quarter.

⏱ 20 min

Meanwhile, heat the ghee in a separate pan on low-medium heat. Fry the cardamom for a few seconds, then add the chuharay, almonds, cashews, pistachios, melon seeds and raisins and fry until the nuts turn pale golden. Lift them out.

⏱ 3 min

In the same ghee, fry the vermicelli, stirring all the time, until it is an even golden brown.

⏱ 3 min

Add the vermicelli and half the fried nuts and dates to the milk and simmer until the vermicelli is soft.

⏱ 8 min

Stir in the sugar, and condensed milk if using, and simmer a few minutes more until slightly thickened. Turn off the heat and add the kewra.

⏱ 5 min

Serve warm or chilled, topped with the rest of the fried nuts and dates. It thickens as it stands, so loosen with hot milk before serving if needed.