The Easiest Sheer Khurma Recipe By Ammi Ke Khane

Ingredients

• 2000 ml Full‑Fat Milk (use fresh, high‑fat milk for richness)
• 4 tbsp Ghee (unsalted, clarified butter)
• 1/4 cup Cashews (raw, roughly chopped)
• 1/4 cup Almonds (raw, roughly chopped)
• 1/4 cup Pistachios (raw, roughly chopped)
• 2 tbsp Chironji (optional, toasted)
• 2 tbsp Melon Seeds (optional, toasted)
• 2 tbsp Watermelon Seeds (optional, toasted)
• 1/2 cup Dried Dates (pitted) (chopped)
• 1/4 cup Raisins (golden or sultana)
• 1/2 cup Sev (fried chickpea noodles) (lightly toasted)
• 1/2 cup Granulated Sugar (adjust to taste)
• 1 cup Condensed Milk (sweetened, full‑fat)
• 1 tsp Cardamom Powder (freshly ground for aroma)
• a pinch Saffron Strands (optional, for color and aroma)

Instructions

1. Boil the Milk

   Pour 2 L of full‑fat milk into a heavy‑bottom saucepan, bring to a rolling boil over medium‑high heat, stirring occasionally to prevent skin formation. Once boiling, reduce heat and simmer for 20‑25 minutes, then set aside off the heat.

   Time: PT25M

   Temperature: 100°C

2. Toast the Nuts

   In a frying pan, melt 4 tbsp ghee over medium heat. Add chopped cashews, almonds, pistachios, chironji, melon seeds and watermelon seeds. Stir continuously until they turn a light golden‑brown color, about 5 minutes. Transfer to a plate and set aside.

   Time: PT5M

3. Roast Dates and Raisins

   In the same pan, add a little more ghee if needed, then add the chopped dates and raisins. Fry for 2‑3 minutes until they soften and their color deepens slightly. Remove and keep with the toasted nuts.

   Time: PT3M

4. Toast the Sev

   Add the sev to the pan and stir‑fry for 2‑3 minutes until it turns a pale golden hue and becomes crisp. Remove and set aside with the other toasted ingredients.

   Time: PT3M

5. Prepare the Sweet Milk Base

   Return the boiled milk to the stove, bring it back to a gentle boil. Add the sugar, condensed milk, and a pinch of saffron (if using). Stir until the sugar dissolves completely. Finally, add the cardamom powder and mix well.

   Time: PT7M

   Temperature: 95°C

6. Combine All Ingredients

   Add the toasted nuts, dates‑raisin mixture, and sev into the sweetened milk. Stir gently to distribute evenly. Let the mixture simmer for another 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: 90°C

7. Finish and Serve

   Turn off the heat, give one final gentle stir, and transfer the Sheer Khurma to a serving bowl. Garnish with a few extra toasted nuts if desired. Serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g