Sheer Khurma
Sheer khurma is a sweet vermicelli and milk pudding served to guests during Ramadan across South Asia. The dish traces back to Mughal India. Frying the noodles in ghee until golden gives the milk a toasted, nutty depth before the sugar goes in. Dates, almonds, cashews and raisins add texture, and cardamom added at the end keeps its fragrance. This pot makes twelve servings, which suits a crowd of visitors.
Instructions
Melt the ghee in a large pot over low heat. Add the cashews and fry them until they turn brown.
Turn off the heat and stir in the raisins. When the raisins plump up, lift them out together with the cashews using a spoon and set them aside.
Put the pot back on low heat and let the ghee warm again. Add the vermicelli and fry, stirring constantly, until it is golden brown. Watch it closely, because it burns quickly.
Pour in the milk and water, then return the cashews and raisins to the pot.
Add the chopped dates and slivered almonds. Cook for about 2 minutes, until the vermicelli turns soft and pliable, then stir in the sugar.
Keep cooking on low heat for another 2 minutes, then add the cream and cardamom powder.
Heat for a short while longer, stirring well so everything is combined. Serve hot.
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