Sheer Khurma Créme Brûlée
The traditional recipe with a few tweaks to serve it like a pudding with a crusty caramel topping.
Servings Prep Time
8people 15minutes
Cook Time Passive Time
1hour 45minutes
Servings Prep Time
8people 15minutes
Cook Time Passive Time
1hour 45minutes
Ingredients
Instructions
  1. Soak the nuts in water for a few hours, remove the peels and slice thinly
  2. Boil the milk and keep it for simmering on a slow flame for about 45 minutes.
  3. Fry the chopped nuts in about a tablespoon of ghee and set aside.
  4. Heat the rest of the ghee and fry the phyllo dough and the dates together for about 3-4 minutes. Be careful not to burn.
  5. Add all the fried ingredients into the boiled down milk. Add the condensed milk (adjust to your liking), saffron and cardamom powders and cook for another 15 minutes until thickened.
  6. Chill completely in the refrigerator.
  7. 7) Pour the pudding into small ramekins. Smooth out and sprinkle evenly about 1 – 2 teaspoons of sugar on top. Caramelize using a kitchen torck or in a broiler and serve immediately. Using the torch keeps the pudding below cold which is the traditional creme brulee preference and broiling makes it hot which is how traditional sheer khurma is served. The choice is yours.. either way enjoy with friends and family!
Recipe Notes
  • For the traditional recipe, replace the phyllo dough with about 30 grams of regular good quality vermicilli, broken into small pieces and follow the same till step 5. This will not thicken too much when cooked and the finished dessert has a liquid consistency. Serve hot.
  • For saving time, use reconstituted long life milk available in tetra packs which is quite thick. Just boil and add the rest of the ingredients.
  • Buy sliced almonds and pistachios which can be directly fried in ghee and require no soaking and peeling.