Full written recipe for Sheer Khurma
Prep time: 15-20 minutes (excluding soaking time)
Cooking time: 45-50 minutes
Serves: 6-8 people

Ingredients:
DRY DATES | छुआरे 6-7 NOS.
CASHEW | काजू 15-18 NOS.
PISTACHIO | पिस्ता 15-18 NOS.
CHIRONJI | चिरोंजी 1.5 TBSP
ALMOND | बादाम 15-18 NOS.
RAISIN | किशमिश 1 TBSP
WHOLE WHEAT VERMICELLI | सेवई 30 GRAMS
MILK | दूध 2 LITRES (FULL FAT)
GHEE | घी AS REQUIRED
SAFFRON | केसर A FEW STRANDS (OPTIONAL)
SUGAR | शक्कर 120 GRAMS
GREEN CARDAMOM POWDER | हरी इलायची का पाउडर 1/2 TSP
Method:
Soak the dry dates, cashew, pistachio, chironji & almonds overnight.
Once soaked peel the almonds & pistachios, cut them into slivers along with cashews.
Rub the chironji in the water so that the skin comes off, then spread them on a plate & let them dry for a few minutes, you can also microwave them for 30 seconds, once dried gently blow air to get rid of the peels.
Transfer all the nuts into a bowl & keep them aside.
Further deseed the soaked dry dates & chop them, transfer them into a separate bowl.
Lastly crush the vermicelli in a bowl & keep it aside, this is all the pre-prep that you need to do.
To make sheer khurma, take a heavy bottomed stock pot & set it over the stove & add all the milk into it, then switch on the flame to high & bring the milk to a boil, once the milk comes to a boil, set it aside on a separate burner & let it simmer over medium to low flame until you roast the nuts, dry fruits & vermicelli.
Set a pan over high heat & once it gets hot add in 2 tablespoons of ghee & heat up the ghee as well.
Add all the chopped nuts & roast them for 3-4 minutes over low flame, you don’t have to fry them until golden brown, then transfer them into a bowl.
Add the same residual ghee from the bowl into the pan & add the chopped dry dates & raisins & roast similarly & transfer them into a bowl.
Set the same pan back on the heat & add 1-2 teaspoons ghee & add the vermicelli, roast the vermicelli until golden brown, roast the vermicelli very carefully as it tends to burn very easily.
Once roasted, add the vermicelli into the simmering milk along with dry dates, raisins, nuts & saffron strands, make sure to reserve some roasted nuts for garnish.
Stir everything well & increase the flame to medium, you have to cook the sheer khurma until it reduces to 2/3rd of the original quantity while stirring it frequently, this process will take upto 30-35 minutes.
After cooking it for 10-12 minutes, add in the sugar & cardamom powder, stir well & continue to cook it further for 15 minutes.
After cooking it for 30-35 minutes, you’ll see that the quantity will have reduced.
Your sheer khurma is ready at this stage, you can cook it even further if you want to serve it hot, but I like to serve it chilled.
Switch off the flame at this stage & cool down the sheer khurma, once it comes to room temperature, place it in the fridge, it will thicken up after it cools down completely.
Your sheer khurma is ready, garnish with roasted nuts & serve.

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Intro 0:00
Soaking & prep 0:53
Cooking process 3:40
Plating 9:09
Outro 9:46