Allergens in Sheer Khurma: milk, gluten, tree nuts.
Ingredients
Quantities for 6.
- 1.5 litres, full fat Milk
- 80g, fine wheat seviyan, broken short Vermicelli
- 12, pitted and sliced Datesthe khurma in the name
- 8, slivered Dried Apricotoptional
- 120g Sugar
- 3 tbsp Ghee
- 3 tbsp, slivered Almonds
- 2 tbsp, slivered Pistachios
- 2 tbsp, halved Cashew
- 2 tbsp Raisinsoptional
- 50g, grated Khoyafor the thick, milky finishoptional
- 6, seeds crushed Cardamom
- a large pinch, soaked in 2 tbsp warm milk Saffron
- 1 tsp Rose Wateroptional
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the saffron in warm milk for 15 minutes so it gives up its colour.
- Soak the sliced dates in 100ml warm milk for 20 minutes; they plump up and stop drinking the pudding dry later.
- Use a heavy-bottomed pan. Milk reduced for 30 minutes will scorch in a thin one.
Method
- Melt the ghee in a heavy pan and fry the almonds, pistachios and cashews for 2 minutes until golden. Lift them out with a slotted spoon.
- Add the raisins to the same ghee and fry 20 seconds until they swell and turn glossy, then remove.They puff and burn within seconds, stand over them.
- Add the broken vermicelli to the remaining ghee and roast on low for 3-4 minutes, stirring constantly, until evenly reddish-brown and fragrant.Even colour matters: pale strands stay chewy, dark ones taste burnt.
- Pour in the milk and bring to a gentle boil, stirring to keep the vermicelli from clumping on the base.
- Simmer on low for 20 minutes, stirring every few minutes and scraping the bottom, until the milk has reduced by about a quarter and coats the spoon.
- Add the sugar and stir until fully dissolved, about 2 minutes.
- Stir in the soaked dates with their milk, the apricots and the grated khoya. Simmer 5 minutes until the khoya melts in with no lumps.
- Add the saffron milk and crushed cardamom and cook 2 minutes more; the pudding should be pourable, a little looser than you want it.It thickens a lot as it cools. Pull it off while it still runs freely.
- Take off the heat, stir in the rose water, and fold through most of the fried nuts and raisins.
- Rest 10 minutes and serve warm in small bowls, scattered with the remaining nuts. It is equally good chilled.
Storage
Keeps 3 days refrigerated in a covered container. It sets thick when cold; reheat over low heat with 100ml milk per two portions, or serve it chilled as is.
Nutrition Good estimate
One serving of Sheer Khurma (381 g) is about 640 calories, or 169 calories per 100 g.
Medium protein: 17 g a serving, 11% of the calories
| Per serving381 g | Per 100 g | |
|---|---|---|
| Calories | 640 kcal | 169 kcal |
| Protein | 16.8 g | 4 g |
| Carbohydrate | 92.9 g | 24 g |
| of which sugars | 75.2 g | 20 g |
| Fibre | 5.8 g | 2 g |
| Fat | 25.5 g | 7 g |
| of which saturated | 11.2 g | 3 g |
| of which unsaturated | 12.2 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for vermicelli. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Hyderabadi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.