no-dairy Sheer Khurma recipe

Preparation time: 10 mins |Cooking Time: 30 mins |Serves: 2

modified to remove ghee from: https://www.myweekendkitchen.in/sheer-khurma-lactose-and-sugar-free-recipe/

• 200 ml almond milk
• 400 ml soy milk (you can use 600 ml of either if you don’t have both)
• 15 dried dates, soaked overnight in water
• ½ cup wheat vermicelli/ seviyan
• 8-10 raisins
• 2 tsp cardamom powder (freshly made)
• 2 tbsp chopped almonds and pistachios
• a pinch of saffron
• 1 tbsp earth balance

1. Drain the dates, cut them into small pieces and remove the seeds. In a small pot, put the dates and almond milk on medium heat. Let the milk simmer and reduce till it is just enough to coat the dates.

2. In another bigger and thick bottom pot, put the soy milk for boiling. Keep stirring in between so the milk doesn’t stick to the pot. I always use a wooden spoon when cooking milk. Once it boils, reduce the heat to medium-low and let it simmer. Take out about 2 tbsp milk in a small bowl.

3. Add the saffron strands to the bowl and mix well to dissolve the saffron.

4. In a frying pan, heat earth balance and roast the vermicelli for just about a minute. Sprinkle ½ tsp cardamom powder while roasting. You will love the aroma. Even if you start with roasted vermicelli, I would suggest you roast them again in ghee for just about 10-20 seconds for the beautiful aroma. You can just toast vermicelli without oil.

5. Add the roasted vermicelli, raisins and dates with the almond milk to the simmering soy milk. Mix well and cook for about 10 mins till the vermicelli is soft and cooked through. At this point you may want to taste the Sheer Khurma for its sweetness. If it is less, you can add a little sugar at this stage.

6. Add the saffron milk, half the dry fruits and cardamom powder. Mix well.

7. Remove into a serving bowl and garnish with remaining dry fruits and cardamoms.