So it turns out, dairy free sheer qorma (khurma, if you’re hyderabadi and always change Q to a Kh, or “seviyan” if you’re the rest of the subcontinent) tastes equally good, if not better!!! Yay to my little girl for making me experiment with every wheat, dairy, sugar alternative under the sun. If like us you’re looking for a healthy twist on this traditional Indo-Pak treat, follow the recipe below (BIG shout out to my big sister for giving me her original recipe which I worked with here).
Ingredients:
100g vermicelli (I am yet to find a GF version)
1 litre soya milk
1 cup homemade coconut milk
2 tablespoons homemade ghee (clarified butter)
1/2 cup golden caster sugar (you can use coconut sugar as well)
3 cardamoms, powdered
5 dates, pitted and thinly sliced
Almonds and pistachios to decorate
Method:
Melt the ghee in a large pan
Add the cardamom and fry until fragrant (remove at this stage unless you’re using powder)
Slightly break up the vermicelli and add to the pan, sauté until light brown
Add all of the milk, dates, and the sugar
Bring to the boil and then simmer
Simmer for around 25 mins, or longer depending on how thick and creamy you want it
Switch off heat and add around half a carton of @alpro soya cream
Decorate with nuts and serve warm!
Shumailla Creates 