Dry roast the vermicelli until golden and set aside. If you want then you can roast the vermicelli in ghee also.
In the same pan, heat ghee and add chopped dry fruits, nuts and roast for 3 to 4 minutes stirring often on a low heat.
Making sheer khurma
Heat milk in a saucepan or a heavy pot. Let the milk come to a boil. Lower the flame and simmer for 8 to 10 minutes until the milk slightly thickens.
Add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and have softened. This will take about 8 to 10 minutes on a low heat.
The milk will also thicken and reduce in volume.
Add the entire dry fruit, nuts and ghee mixture. Also add cardamom powder.
Switch off the heat and mix well.
Check the taste and add more sugar if required.
Serve the sheer khurma hot, warm or chilled.
You can also garnish it with saffron strands or rose petals or nuts.
Scaling & storing options
Store any leftovers in a covered bowl or container in the fridge for a couple of days. Sheer Khurma will thicken as it cools.
Make a large batch of this recipe easily to feed a crowd.
Vermicelli: Use the thin, long and fine whole wheat vermicelli. These have long strands, so you need to break them before roasting.
Nuts & Dry Fruits: If you are allergic to some nuts, you can easily skip them. You can even add your favorite nuts.
Dates: Use any good quality dates. If there are seeds in the dates, then chop them and discard the seeds. Dry dates (known as kharik) can also be added. If using dry dates, then soak them in water for a few hours until they soften. Chop and remove the seeds. Then add them when the vermicelli has softened.
Chironji: These are small brown colored seeds with a nutty flavor and taste. They are also called as ‘charoli’. Skip, if you do not have these seeds. Use fresh chironji seeds as they go rancid very fast.
Coconut: About 2 tablespoons of unsweetened desiccated coconut.
Condensed milk or Khoya: For a richer taste and flavor, add ¼ cup grated khoya (mawa) to the milk. If using sweetened condensed milk, add 1 to 1.5 tablespoons (or as needed) skipping the sugar entirely in the recipe.
Sugar and its replacements: You really need to add less sugar as the dates add a lot of sweetness to the dish. But you can always add more according to your taste preference. For health reasons, you can skip sugar entirely – just increase the amount of dates. You can even add jaggery, palm sugar, or coconut sugar. Cook the sheer khurma completely. Then remove the pan from stovetop and set it aside for 4 to 5 minutes. Add chopped jaggery, palm sugar, coconut sugar according to the sweetness you prefer.
Flavorings: Apart from cardamom powder and rose water, you can add 12 to 15 saffron strands and screw pine water (kewra water). Mix the saffron strands in a few tablespoons of warm milk. Then add this saffron infused milk when you add the nuts.