Hyderabadi Sheer Khurma - Traditional

Step 1: Boil the Milk

Pour 1 liter of milk into a pot and bring it to a boil. Let it boil for at least three times to thicken slightly. Once boiled, remove from heat and set aside.

Step 2: Fry the Nuts

Place another pot on the stove and add approximately 1 cup of pure ghee. Once the ghee is hot, add the sliced mixed nuts (almonds, pistachios, cashews, chironji). Lightly fry them until they turn a light golden color. Be careful not to over-fry. Remove the fried nuts and set them aside in a bowl.

Step 3: Fry the Dates

In the same ghee, add the pitted Pind Khajur (dates). Fry the dates until they soften and slightly puff up. Remove the fried dates and set them aside with the nuts.

Step 4: Roast the Vermicelli

Add the seviyan (vermicelli) to the remaining ghee in the pot. Roast the vermicelli until it turns a rich golden brown color, ensuring it's evenly coated with ghee.

Step 5: Combine with Milk

Pour the previously boiled milk into the pot with the roasted vermicelli. Stir well to combine the vermicelli with the milk.

Step 6: Add Dates, Sugar, and Nuts

Add the fried dates, 200 grams of sugar, and the fried mixed nuts to the milk and vermicelli mixture. Stir gently to incorporate all ingredients.

Step 7: Simmer and Serve

Continue to stir and cook the Sheer Khurma on low heat until the vermicelli is tender and the mixture thickens slightly. The ghee will start to separate and rise to the top, indicating it's ready. Once cooked, remove from heat and serve hot or chilled.

• Use full-fat milk for a richer and creamier Sheer Khurma.

• Do not over-fry the nuts and dates; a light golden color is sufficient to enhance their flavor.

• Adjust sugar quantity according to your preference.

• Add a pinch of cardamom powder for extra fragrance.

• Garnish with silver leaf (varak) for a festive touch.

• Soak saffron strands in a tablespoon of warm milk before adding to enhance color and flavor.