Kheer khurma

We recently, about one and half month ago visited our friend in Los Angelos, California. She had prepared an amazing kheer for dessert. She is one of those busy working mom with a toddler. Even then she had spent extra time for preparing dinner and a wonderful dessert for her guests. Ever since then my husband has been asking me to prepare that kheer. Finally the day has come! I made
kheer khurma today and am gonna write a bit about the steps I followed to prepare it.


1 cup vermicelli/ semiya
1/2 cup finely chopped dates
1/2 cup chopped dry fruits (pistachios, almonds, raisins and cashews)
1/4 cup sugar
6 cups of whole milk
1 tsp Cardamom powder
4 tbsp ghee


1. In a pan add 2 tbsp ghee and roast the vermicelli till golden brown and let it cool.

2. You can use the same pan after transferring the roasted semiya to a plate or bowl.
Add 2 tbsp ghee to the pan and roast almonds, cashews and pistachios for 2-3minutes on medium flame.

Then add raisins and fry for a minute. Transfer the roasted dry fruits to another bowl.

3. If you are using dates that are not refrigerated, then soak the chopped dates in a bowl of raw milk for 15 minutes.

4. In a heavy bottomed pan ( you can use the same pan used for dry roasting the chopped nuts) add 6 cups of milk and bring it to boil.

5. Then add roasted vermicelli and let it cook for 10-12 minutes on medium flame. Keep stirring in between.

6. Add chopped dates (soaked dates if you have soaked already) and mix it once.

7. Then add sugar and cardamom powder. Let it simmer for another 8-10minutes.

8. Kheer should be thickened by now and keep scrapping the sides of the pan and add it to the boiling kheer.

9. Add roasted dry fruits and switch off the flame. Mix it once.

10. You can serve the kheer khurma hot or cold.

11. Kheer Khurma stays fresh for 2-3 days if refrigerated. It also thickens, even more, when refrigerated. You can reduce the thick consistency by adding warm milk before serving.


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