Sheer khurma

When the weather gets hotter, nothing seems more appealing than this chilled, creamy vermicelli pudding flavored with saffron and ghee.

Sheer khurma is a delicate, milk-based dessert that is traditionally enjoyed on the morning of Eid after prayers and throughout the day by guests coming and going from home. Some versions of this dish are thick and spoonable, while others prefer it soupy and milky. In this version, we substituted raisins with rich Medjool dates, adding to its sweet and delicate flavor. Although the khurma is typically enjoyed warm, it is equally delicious straight out of the refrigerator.

Ingredients:

• 7 1/2 cups whole milk
• 2/3 cup granulated sugar
• 1/4 tsp green cardamom powder
• a pinch of saffron strands
• 3 tbsp unsalted butter or ghee, divided
• 1 cup wheat vermicelli, snapped into short lengths (or pre-broken)
• 2 tbsp coarsely chopped unsalted almonds
• 2 tbsp coarsely chopped unsalted pistachios
• 2 tbsp unsweetened coconut flakes
• 5 Medjool dates, pitted and thinly sliced
• 1–2-inch piece of edible silver leaf (optional)

Instructions:

1. In a large pot set over medium heat, add milk, sugar, green cardamom powder, and saffron strands. Bring it to a boil, then lower the heat to a simmer. Stir frequently and cook until the milk is reduced by a quarter, approximately 20 minutes.
2. While the milk mixture is simmering, melt 1 tbsp of unsalted butter or ghee in a medium nonstick skillet set over low heat. Add chopped almonds and pistachios and cook until toasted and starting to brown while stirring frequently, which should take around 30 seconds. Add the unsweetened coconut flakes, and cook until fragrant, approximately 10 seconds. Transfer to a small bowl and set the mixture aside.
3. Return the skillet to low heat and add the remaining 2 tbsp of unsalted butter or ghee. Once it's heated and bubbling, stir in the wheat vermicelli and cook while stirring frequently, until it starts to brown, around 3-4 minutes. Transfer to the simmering milk and continue cooking, stirring occasionally. The noodles should be tender and the milk slightly thickened, which should take around 5 minutes. Finally, stir in the sliced Medjool dates and half of the reserved nut and coconut mixture. Remove from heat and set aside to cool slightly at room temperature.
4. Pour the Sheer Khurma into a large serving bowl and garnish it with the remaining nut and coconut mixture and the optional edible silver leaf. Serve it warm.