Dairy-Free Sheer Khurma with Dates and Vermicelli

Ingredients

• 1/2 cup Vermicelli
• 4 cups Coconut Milk
• 1 cup Dates (Pitted)
• 1/4 cup Raisins
• 2 tbsp Almonds (Sliced)
• 1/2 tsp Cardamom Powder
• 1/4 tsp Saffron Strands
• 1 tbsp Canola Oil
• 1/4 cup Sugar

Instructions

1. 1Heat the 1 tbsp of Canola Oil in a medium (8-inch or 10-inch) non-stick pan over medium heat (300°F/150°C). Add the 1/2 cup of Vermicelli and roast, stirring constantly, for 3 to 5 minutes, until it turns golden brown and becomes fragrant. Remove the pan from the heat and set the roasted vermicelli aside.
2. 2In a large heavy-bottomed pot, gently heat the 4 cups of Coconut Milk over medium heat (300°F/150°C) until it just begins to simmer. Add the 1 cup of Pitted Dates, the 1/4 cup of Raisins, and the 2 tbsp of Sliced Almonds to the simmering coconut milk.
3. 3Carefully add the reserved roasted 1/2 cup of Vermicelli, the 1/2 tsp of Cardamom Powder, and the 1/4 tsp of Saffron Strands to the pot. Reduce the heat to low (200°F/95°C) and simmer gently for 10 to 15 minutes, stirring occasionally, until the vermicelli is tender, has absorbed most of the liquid, and the mixture has thickened slightly.
4. 4Remove the pot from the heat. Stir in the 1/4 cup of Sugar until it is completely dissolved.
5. 5If you prefer to serve the Sheer Khurma cold, allow it to cool completely at room temperature for at least 30 minutes. Then, transfer it to the refrigerator and chill for at least 2 hours.
6. 6Serve the Sheer Khurma warm immediately, or serve it cold after chilling.

Substitutions

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