My mother-in-law is a sheer khurma expert. It’s hard to beat hers, but when she tasted my caramel sheer Khurma, she said, “Saba, Is Eid py tum sheer khurma banano.” Which means make it this Eid. I was delighted to know that I passed the special sheer khurma test. Now I want all of you to make it this EID so you can also get that extra credit and everyone asks you for the recipe!
Steps to make a perfect caramel sheer khurma
Making the caramel sheer khurma is easy; make sure to follow the recipe step by step.
Prepare Dry Fruits
Prepare all of your dry fruits, such as cutting the almonds and pistachios. Cut the dry dates or regular ones and set them aside. If you are using dry dates, then soak them overnight.
Start heating milk
Start warming up the milk in a big pot. Keep stirring the milk to avoid the milk from sticking to the bottom. Once it comes to a boil, lower the heat and keep it simmering for 10-15 minutes.
Prepare and roast Vermicelli
Break the Vermicelli while the packet is still sealed to avoid the mess. In a separate pan, heat ghee or butter. Once it’s melted, add seviyan and stir them around until the color changes slightly brown. Seviyan can burn easily, so make sure to remove the pan from the heat as soon as they turn brown.
Mix the seviyan with the milk and bring it to a boil. Lower the heat and let the sheer khurma simmer.
Mix nuts
In the same pan you have used for browning vermicelli/seivyan, add 1 tbsp of butter or ghee and roast your nuts and dates for 1 minute, and add to the sheer Khurma.
Prepare caramel
This is the crucial part. You want to make sure your steps 1-4 are done at this point. You only want to focus on caramelizing the sugar.
In a pan, add 1 cup of sugar. Start melting the sugar over medium heat while stirring it the whole time. Once it turns light golden, quickly remove the sugar from the stove. If sugar still has some lumps, keep mixing it and they will dissolve. Now add this caramel to your sheer khurma. Mix it, and it’s ready.
What to do if my caramel gets sticky
If your caramel is sticky, but it’s already in the milk mixture, then keep mixing it gently; it will melt.
If it is sticking to the pan before adding to the milk, then add 1/4 cup of water and warm it up to remove it from the pan. Add to the sheer khurma.
How to store leftover sheer Khurma?
We have a tradition to share the sheer khurma with friends and neighbours. Which means you’ll not have any leftovers, but if you do or you want to save it for a later time, then leave it in the refrigerator for 3-4 days. Sheer khurma will thicken up as it cools down, which I don’t mind, but if you like a thinner consistency, then add some more milk and mix it.
More Eid recipes to try
Caramel Sheer Khurma
Ingredients
- 8 cups whole milk
- 150 grams vermicelli 1 packet
- 1 cup sugar or more to taste
- 1 cups mixed nuts of your choice
- 4 tbsp butter
- 3 dates or dried dates. Soaked and sliced
Instructions
- If you are using dried dates, soak them overnight, then slice them into thin strips. Also chop almonds, pistachios, or any other nuts you are using.
- Add milk to a pan and start warming it up over medium heat while stirring it often. Once it comes to a boil, lower the heat and keep the milk simmering for 10-15 minutes. Make sure to stir the milk every few minutes.
- Break the vermicelli while it's still in the packet.
- In a separate pan, start melting 3 tbsp of butter or ghee, then add seviyan and mix it around while browning it over medium heat.
- It will take about 4-5 minutes. Do not overcook the vermicelli.
- Now add this browned vermicelli to the milk and bring it to a boil. In another pan, heat 1 tbsp of butter, add almonds, pistachios, and sliced dates. Fry for a minute and add to the seviyan as well. Now remove the seviyan from the stove and keep it on the side.
- . In a separate pan, add 1 cup of sugar and start melting it. Keep it stirring, once the sugar turns light golden, quickly add it to the milk and seviyan mixture.
- Stir it, and sheer khurma is ready to enjoy.