Eid Special Caramel Sheer Khurma Recipe

Ingredients

• 2 tablespoons Ghee (for frying nuts and roasting vermicelli)
• 2 tablespoons Sliced Almonds (thinly sliced)
• 1 tablespoon Cashews (whole or roughly chopped)
• 1 tablespoon Sliced Pistachios (thinly sliced, reserve some for garnish)
• 1 cup Vermicelli (Seviyan) (thin, preferably roasted before use)
• 1.25 cups Granulated Sugar (divided: 3/4 cup for caramel, 1/4 cup later, 1/4 cup for milk‑powder mixture)
• 1 teaspoon Unsalted Butter (optional, can use ghee)
• 0.25 cup Water (helps prevent lumps when adding milk)
• 1 liter Full‑Fat Milk (preferably fresh or full‑fat tetra‑pack)
• 0.25 teaspoon Cardamom Powder (freshly ground for best aroma)
• 2 tablespoons Powdered Milk (adds creaminess without extra fat)
• 3 drops Kewra Essence (optional; substitute with rose water if unavailable)
• 1 tablespoon Extra Sliced Pistachios (for garnish)
• 1 tablespoon Extra Sliced Almonds (for garnish)

Instructions

1. Fry the nuts

   Heat 1 tablespoon of ghee in the pan over medium‑low heat. Add sliced almonds, cashews, and sliced pistachios. Fry, stirring constantly, until they turn lightly golden and become crisp, about 5 minutes. Transfer to a plate.

   Time: PT5M

   Temperature: medium‑low

2. Roast the vermicelli

   Add the remaining 1 tablespoon of ghee to the same pan. Add 1 cup vermicelli and roast over medium‑low heat, stirring constantly, until the vermicelli turns a light golden‑brown and emits a nutty aroma, about 5 minutes. Remove and set aside on a clean plate.

   Time: PT5M

   Temperature: medium‑low

3. Make caramel base

   In a clean pan, add 3/4 cup granulated sugar. Cook over very low heat, stirring constantly, until the sugar melts and turns a deep amber caramel color, about 5 minutes. Be patient; do not increase the flame.

   Time: PT5M

   Temperature: low

4. Enrich caramel with butter

   Add 1 teaspoon butter (or ghee) to the caramel and stir for 2 minutes until fully incorporated, giving the caramel a glossy sheen.

   Time: PT2M

   Temperature: low

5. Add water to caramel

   Carefully pour 1/4 cup water into the caramel while stirring. Cook for 1‑2 minutes on low heat, stirring continuously, to dissolve any lumps and create a smooth syrup.

   Time: PT2M

   Temperature: low

6. Combine milk with caramel

   Gradually add 1 liter full‑fat milk to the pan, stirring constantly. Keep the flame low and simmer for about 10 minutes, stirring continuously, until the caramel fully dissolves and the mixture turns a uniform light brown color.

   Time: PT10M

   Temperature: low

7. Add remaining sugar and cardamom

   Stir in the reserved 1/4 cup sugar and 1/4 teaspoon ground cardamom. Continue cooking for 5‑6 minutes until the sugar dissolves completely and the cardamom fragrance spreads.

   Time: PT6M

   Temperature: low

8. Prepare milk‑powder mixture

   In a small mixing bowl, combine 2 tablespoons powdered milk with 1/4 cup sugar. Mix thoroughly to break any lumps. Set aside.

   Time: PT2M

9. Add fried nuts and roasted vermicelli

   Return the fried nuts and roasted vermicelli to the pan. Cook for 7‑8 minutes, stirring constantly, until the vermicelli softens completely and the milk volume reduces slightly.

   Time: PT8M

   Temperature: low

10. Incorporate milk‑powder mixture

    Slowly pour the milk‑powder mixture into the pan while stirring with one hand and mixing with the other to avoid lumps. Cook for another 7‑8 minutes until the mixture thickens slightly but remains pourable.

    Time: PT8M

    Temperature: low

11. Add kewra essence

    Add 2‑3 drops of kewra essence (or substitute with rose water). Stir and cook for 1‑2 minutes to let the fragrance infuse.

    Time: PT2M

    Temperature: low

12. Finish and chill

    Turn off the heat. Transfer the Sheer Khurma to a serving bowl, garnish with extra sliced pistachios and almonds. Refrigerate for at least 1 hour before serving chilled.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g