Sheer Khurma (Vermicelli Pudding)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Preparing the IngredientsChop the mixed nuts, dried dates, and set them aside. Soak the saffron strands in 2 table spoons of warm milk.
2. 2Boiling the VermicelliIn a large saucepan, heat ghee over medium heat. Add the broken vermicelli and sauté until it turns golden brown and releases a nutty aroma.
3. 3Boiling the Milk• In a separate deep pot, bring the full-fat milk to a boil on medium heat, stirring occasionally to prevent sticking to the bottom. • Once the milk comes to a boil, reduce the heat to low and let it simmer until it thickens slightly. Stir occasionally to avoid forming a layer on top.
4. 4Combining Vermicelli with Milk• Add the sautéed vermicelli to the simmering milk, and let it cook together for about 8-10 minutes or until the vermicelli becomes tender. • Stir in the sugar and crushed cardamom pods, and continue to simmer for another 5 min utes, allowing the flavors to blend.
5. 5Adding Nuts and Dried Fruits• Add the chopped mixed nuts, dried dates, and raisins to the milk mixture, stirring gently to combine all the ingredients. • Pour in the soaked saffron milk and rose water (if using), which will enhance the flavor and aroma.
6. 6Finishing Touches• Let the Sheer Khurma simmer for an additional 2-3 minutes to infuse all the flavors. • Turn off the heat and let it cool slightly before serving.
7. 7ServingGarnish with chopped pistachios and almonds to add a delightful crunch and visual appeal. Sheer Khurma can be served warm or chilled, depending on personal preference.