Spoon Fork And Food

Coconut Palm Sugar SpicedSheer Khurma Pudding – Sprig Gourmet

Course

dessert

Cuisine

indian

Prep Time

10 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

1/2 cup Broken Sewai (thin) ghee roasted (You can also use Vermicelli)
500 ml Full Cream Milk
8 tbsp white sugar
3/4 tbsp SPRIG Coconut Sugar mingled with a Quartet of Brown Spices
3-4 drops SPRIG Natural Bourbon Vanilla Extract
1 tbsp ghee for roasting nuts
2-3 tbsp fresh cream

Dry Fruits & Nuts :

4-5 Cashews chopped
4-5 almond chopped
10 Raisins
2 tbsp Chironji
2 tbsp Desicaded Coconut

Course

dessert

Cuisine

indian

Prep Time

10 minutes

Cook Time

40 minutes

Servings

servings

Ingredients

1/2 cup Broken Sewai (thin) ghee roasted (You can also use Vermicelli)
500 ml Full Cream Milk
8 tbsp white sugar
3/4 tbsp SPRIG Coconut Sugar mingled with a Quartet of Brown Spices
3-4 drops SPRIG Natural Bourbon Vanilla Extract
1 tbsp ghee for roasting nuts
2-3 tbsp fresh cream

Dry Fruits & Nuts :

4-5 Cashews chopped
4-5 almond chopped
10 Raisins
2 tbsp Chironji
2 tbsp Desicaded Coconut

Instructions

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 collect 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. That we will add 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 and keep stirring to avoid milk getting burnt.Once you add sugar you will see 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 desicaded coconut and serve chilled.

Recipe Notes

SPRiG GOURMET

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