Coconut Palm Sugar Spiced Sheer Khurma Pudding


Prep Time: 10 minutes
Cook Time: 40 minutes
Yield:  2 servings



  • Heat ghee in a pan and roast sewai until golden and keep aside
  • In the same pan roast cashews, almonds, chironjee and raisins one by one and set it aside
  • Boil milk in a thick bottomed pan and as soon as it starts boiling, simmer the gas and let the milk reduce
  • Keep scraping the sides because that’s where the tastiest stuff gets stuck
  • Once the milk starts reducing, add fried nuts except raisins (to be added in the last)
  • Let the milk thicken nicely, it will now look light yellow and creamy
  • Add roasted sewai and cook till it softens; if you are using vermicelli then cook until it’s transparent and soft
  • Now add sugar and coconut palm sugar, keep stirring to avoid milk getting burnt
  • Once you add sugar, you will see that milk gets diluted again, this is because sugar dissolves and dilutes it
  • Cook again till the milk thickens back, now add fresh cream and few drops of Bourbon Vanilla extract and give a quick stir
  • Turn off the gas and add fried raisins and let it cool completely
  • Pour the dessert in serving bowls and refrigerate before serving
  • Garnish with some desiccated coconut and serve chilled

Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Extract of Natural Bourbon Vanilla beans from Madagascar, 50ml


Demerara Sugar infused with Real Sri Lankan Cinnamon, 175g