Pakistani
Sheer khurma
Vermicelli cooked in milk with dates and nuts for Eid.
- 40minutes
- 8servings
- 406kcal each
- 13gprotein
Ingredients
The amounts here and inside every step follow this number.
- Vermicelli (seviyan) 133 g
- Milk 2 litres
- Dates 11
- Sugar 107 g
- Almonds 53 g
- Pistachios 40 g
- Cardamom 1⅓ tsp
- Ghee 2⅔ tbsp
From the cupboard
- Optional: a few raisins and saffron strands
What you will need
Heavy pot, Wooden spoon, Knife and board
Method
-
1
Chop dates and nuts 8 min
Remove the date stones and chop the dates. Slice the almonds and pistachios thinly.
In this step
- Dates11
- Almonds53 g
- Pistachios40 g
Ready when: Everything is sliced and ready.
-
2
Toast the vermicelli 4 min
Melt the ghee on low-medium. Add cardamom and break in the vermicelli. Stir constantly — it burns quickly.
In this step
- Vermicelli (seviyan)133 g
- Cardamom1⅓ tsp
- Ghee2⅔ tbsp
Ready when: Vermicelli is golden brown and smells toasty.
-
3
Add the milk 20 min
Pour in the milk and bring to a boil, stirring. Lower the heat and simmer, stirring every few minutes.
In this step
- Milk2 litres
Ready when: Vermicelli is soft and the milk is slightly thick.
-
4
Sweeten and add nuts 5 min
Add sugar, dates and most of the nuts. Cook 5 more minutes. It thickens as it cools, so keep it a little runny.
In this step
- Dates11
- Sugar107 g
Ready when: Sugar dissolved and it coats the spoon lightly.
-
5
Serve 2 min
Serve warm or cold, topped with the remaining nuts.
Ready when: Creamy with nuts on top.
Cook Sheer khurma from what you already have.
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