Sheer Khurma Instant Pot Recipe

I absolutely love this Sheer Khurma recipe because it’s like a delicious trip down memory lane, with the rich flavors of saffron and cardamom evoking childhood celebrations. Plus, the mix of nuts and dates gives it that perfect satisfying crunch and sweetness, making every bite an exquisite treat!

Sheer Khurma is a dish I love to make during the holy month of Ramadan. It is a delicious combination of milk, vermicelli, and dates that I could eat (and have eaten) for every meal.

Traditional recipes call for a lot of ingredients and several steps. While I don’t omit any of the main flavoring agents (ghee, saffron, and cardamom), I have streamlined the recipe for a more modern kitchen.

Ingredients

Ghee:
A fat that is healthy and abundant in vitamins A, D, and E.

Vermicelli:
Supplies carbohydrates for energy and a light sweetness.

Almonds:
Rich in vitamin E, protein, and beneficial fats.

Pistachios:
Provides several nutrients, including fiber, protein, antioxidants, and others.

Cashews:
Presents protein, beneficial lipids, and minerals such as zinc.

Raisins:
Impart natural sweetness; it’s rich in iron and fiber.

Dates:
Sweetener derived from nature that contains a lot of fiber and a number of vitamins.

Cardamom Powder:
Provides a flavorful warmth, helps with digestion.

Ingredient Quantities

• 1/4 cup ghee (clarified butter)
• 1/2 cup vermicelli, broken into small pieces
• 1/4 cup almonds, sliced
• 1/4 cup pistachios, sliced
• 1/4 cup cashews, chopped
• 1/4 cup raisins
• 4-5 dates, pitted and sliced
• 1 pinch saffron threads
• 4 cups whole milk
• 3/4 cup sugar
• 1/2 teaspoon cardamom powder
• 2 tablespoons rose water
• 1/4 cup chironji nuts (charoli)
• 1/4 cup shredded coconut (optional)

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and add ghee. When the ghee is melted, add vermicelli and sauté until golden brown.

2. Add the almonds, pistachios, and cashews that have been chopped and sliced. Sauté for a few minutes until you hear a gentle toasting sound.

3. Combine the raisins and sauté them until they swell. To that, add the sliced dates and saffron threads, and blend thoroughly.

4. Add the whole milk and stir well to mix the ingredients completely.

5. Lock the Instant Pot lid into place. Set the Instant Pot to ‘Pressure Cook’ on high for 5 minutes.

6. When the time for cooking is done, do a careful quick release of the pressure.

7. Lift the cover and set the Instant Pot to ‘Sauté’ mode. Stir in the sugar and cardamom powder, letting the combination simmer and thicken for a couple of minutes.

8. Incorporate the rose water, chironji nuts, and grated coconut (if using). Stir gently to mix well.

9. Sample and modify the sweetness, if necessary. Keep the pot simmering until you achieve the consistency that you’re after.

10. When the Instant Pot has finished cooking, turn it off and allow the Sheer Khurma to sit for a few minutes. This will let the dessert absorb all the flavors before you serve it. It will be warm when you dish it out.

Equipment Needed

1. Instant Pot
2. Instant Pot lid
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Spatula or wooden spoon
8. Bowl (for holding chopped nuts and fruits)

FAQ

• What is Sheer Khurma?Sheer Khurma, a traditional pudding of vermicelli, is served during the festive event of Eid. Its texture is rich and creamy. The dish contains dry fruits and nuts, making it a veritable feast for the mouth and an obscene indulgence for the waistline.
• Can I make Sheer Khurma with lactose-free milk?Absolutely, it is permissible to replace whole milk with lactose-intolerant or any plant-based milk, such as almond or coconut milk. These alternatives would affect taste marginally but could do so significantly, depending on the user’s palate, because plant-based milks can have a wide variation of flavors and textures, especially when one considers the range of whole-milk substitutes on the market.
• How do I prevent the vermicelli from becoming too soft?Vermicelli should be toasted in ghee until they are golden brown. Then add the milk; doing it this way helps keep their texture and prevents them from becoming mushy.
• How can I adjust the sweetness of Sheer Khurma?Begin by using half the quantity of sugar. After tasting, adjust the sweetness up or down, keeping in mind that dates and other dried fruits impart a lot of natural sugars.
• What can I substitute for ghee?You can use unsalted butter or a neutral oil, but if you have ghee, it is the best choice. Ghee has a distinct nutty flavor that is typical of this dish.
• Is rose water necessary?If you lack rose water, Sheer Khurma can do without it, or a mere pinch of rose essence can bring some floral fragrance to the dessert.
• Can I prepare Sheer Khurma in advance?Certainly, get it ready in advance, but remember, it thickens as it sits. A bit of milk, added in and reheat before serving, will ensure that you reach your desired consistency.

Substitutions and Variations

Unsalted butter or coconut oil can be used in place of ghee (clarified butter).
Angel hair pasta that has been broken into small pieces or rice noodles can be used in place of vermicelli.
Almond milk or coconut milk can be used instead of whole milk for a dairy-free choice.
Honey or maple syrup can take the place of sugar, though this may result in a slight change in flavor.
A different spice profile can be achieved by replacing cardamom powder with a mix of cinnamon and nutmeg or a pinch of ground cloves.

Pro Tips

1. Toast the Nuts and Vermicelli Adequately Make sure you toast the vermicelli and nuts (almonds, pistachios, and cashews) until they are golden brown and aromatic. This step is crucial for enhancing the nutty flavor of the dessert.

2. Use Quality Saffron For the best aroma and color, use high-quality saffron threads. Soak them in a tablespoon of warm milk before adding to the pot, which will help release their full flavor and color.

3. Adjust Sweetness Gradually Start with less sugar if you’re unsure of the desired sweetness level. You can always add more sugar later, after tasting, to ensure you achieve the perfect balance to your preference.

4. Be Cautious with the Quick Release When performing the quick release, ensure you are cautious of the steam and any potential splattering due to the milk. A slow, controlled release is safer and prevents any mess.

5. Consistency Control After pressure cooking, let the dessert simmer on ‘Sauté’ mode only until you’ve reached your preferred consistency. The mixture will thicken as it cools, so stop cooking just a little before you achieve the desired consistency.