5 from 1 vote
sheer khurma
Sheer Khurma - Instant Pot
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Dessert
Servings: 6
Author: Archana Mundhe
Ingredients
  • 1/4 cup pistachios
  • 1/4 cup cashews
  • 10-12 pitted dates
  • 2 tablespoon ghee
  • 1/4 cup Almonds I use blanched slices
  • 1/4 cup raisins
  • 1/3 cup thin vermicelli roasted
  • 1/4 cup shredded unsweetened coconut
  • 1 tablespoon poppy seeds
  • 5 cups low-fat milk divided
  • 1/3 cup of sugar
  • 1 tsp saffron
  • 1 tsp vanilla
Instructions
  1. Soak Pistachios in warm water for 5 mins. Remove the skin and slice thin. Slice cashews and dates.
  2. Turn Instant Pot to Saute Mode. Once the ‘hot’ sign displays add ghee. Add almonds, pistachios, cashews, and dates. Roast for a minute.
  3. Add raisins, vermicelli, coconut and poppy seeds. Mix well.
  4. Add 3 cups of milk, sugar, and saffron. Give a quick stir and close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 2 minutes.
  5. Allow the pressure to release naturally. Open Instant Pot and add 1-2 cups of milk and vanilla.
  6. Set Instant Pot to sauté mode and bring to gentle boil, stirring frequently. Enjoy Sheer Khurma hot or chilled.