Sheer Khurma Milk Vermicelli (Print Version)
Classic sheer khurma with toasted vermicelli, creamy milk, dates, and garnished pistachios and almonds.
# Ingredients:
→ Dairy
01 -
1 liter whole milk
02 -
1/4 cup milk powder (khoya), crumbled
→ Pasta
03 -
1 cup roasted vermicelli noodles, broken into thirds
→ Sweeteners & Spices
04 -
3/4 cup granulated sugar
05 -
1/2 teaspoon whole cardamom pods, seeds removed and ground
→ Nuts & Dried Fruit
06 -
4 dried dates, soaked and sliced lengthwise
07 -
1/4 cup unsalted pistachios, soaked, chopped, and divided
08 -
1/4 cup almonds, chopped or sliced and divided
# Instructions:
01 -
Warm a sauté pan over medium heat and pour in the milk.
02 -
Bring milk to a boil. Add sugar, sliced dates, two tablespoons of chopped almonds, two tablespoons of pistachios, ground cardamom, and pre-roasted vermicelli. Reduce heat to low and simmer, stirring continuously until vermicelli softens.
03 -
Crumble the milk powder (khoya) on top and stir until fully combined and creamy.
04 -
Divide into small bowls and garnish each with remaining chopped almonds and pistachios before serving.
# Notes:
01 -
For richer texture, simmer longer on low heat; garnish just before serving for optimal crunch.