Eid Special Caramel Sheer Khurma Recipe

Ingredients

• 30 g Cashews (soaked in hot water, then blended into paste)
• 15 g Almonds (peeled, sliced, and blended with cashews for paste)
• 15 g Pistachios (peeled and sliced, roasted with other nuts)
• 30 g Raisins (added later, not pre‑soaked)
• 30 g Dates (dry) (soaked in hot water, then sliced thin)
• 125 g Vermicelli (sevayan) (broken into smaller pieces for even cooking)
• 2 tbsp Ghee (pure ghee, not oil; divided for two roasting steps)
• 100 g Granulated Sugar (for caramelizing)
• 500 ml Water (half cup for soaking nuts, half cup for caramel, plus extra for blending)
• 1500 ml Full‑fat Milk (tartar‑packed milk preferred for richness)
• 5 pieces Saffron strands (optional; dissolved in 2 tbsp lukewarm milk for color)
• 5 pods Cardamom pods (seeds powdered and added for aroma)
• 60 ml Condensed Milk (adds extra sweetness and creaminess)

Instructions

1. Soak Dried Fruits

   Place cashews, almonds, pistachios, and dates in a bowl and pour about ½ cup hot water over them. Let sit for 5 minutes until softened.

   Time: PT5M

2. Slice Nuts and Dates

   Peel the almonds and pistachios, then slice them thinly. Slice the softened dates into thin strips.

   Time: PT5M

3. Make Nut Paste

   Transfer the soaked cashews and almonds to a blender, add ½ cup water, and blend until a smooth paste forms.

   Time: PT2M

4. Break Vermicelli

   Gently break the vermicelli into smaller pieces so they roast evenly.

   Time: PT1M

5. Roast Nuts (First Batch)

   Heat 1 tbsp ghee in a pan over medium heat. Add the sliced almonds, pistachios, and dates. Roast for 30–40 seconds, stirring constantly.

   Time: PT1M

   Temperature: medium

6. Roast Raisins

   Add the raisins to the same pan and roast for 10–15 seconds, then immediately transfer all roasted nuts and raisins to a plate.

   Time: PT1M

   Temperature: medium

7. Roast Vermicelli

   Add the remaining 1 tbsp ghee to the pan. Add the broken vermicelli and roast over low heat, stirring constantly, for 4–5 minutes until lightly golden and aromatic.

   Time: PT5M

   Temperature: low

8. Caramelize Sugar

   In a separate large pan, spread ½ cup (100 g) granulated sugar evenly. Cook over low heat, stirring occasionally, until the sugar melts and turns a light golden color, about 5 minutes.

   Time: PT5M

   Temperature: low

9. Add Water to Caramel

   Carefully pour ½ cup water into the caramelized sugar. The mixture will bubble vigorously; stir gently to form a smooth syrup.

   Time: PT1M

10. Combine Milk and Caramel

    Add 1.5 L full‑fat milk to the caramel syrup. Increase heat to medium and bring to a gentle boil while stirring continuously.

    Time: PT10M

    Temperature: medium

11. Add Saffron & Cardamom (Optional)

    Dissolve 4–5 saffron strands in 2 tbsp lukewarm milk and pour into the boiling milk. Sprinkle powdered cardamom seeds and stir.

    Time: PT2M

12. Enrich with Nut Paste & Condensed Milk

    Reduce heat to low. Stir in the cashew‑almond paste and ¼ cup condensed milk. Cook for 4–5 minutes until the mixture thickens slightly.

    Time: PT5M

    Temperature: low

13. Finish with Roasted Nuts & Vermicelli

    Add the roasted nuts, raisins, and the roasted vermicelli to the milk mixture. Stir well and simmer for 12–15 minutes until the vermicelli absorbs the milk and becomes soft.

    Time: PT15M

    Temperature: low

14. Cool and Serve

    Turn off the heat. Let the Caramel Sheer Khurma cool to room temperature (about 10 minutes). Serve warm or chilled, garnished with extra dried fruits.

    Time: PT10M

Nutrition Facts

Calories

280

Protein

5 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g