Recipe Sheer Khurma
Get ready to add an unforgettable flavor of to your iftar this Ramadan with this classic sheer khurma recipe. Perfectly creamy, its one to remember!
Equipment
- 1 bottom vessel
- 1 Frying Pan
Ingredients
- 1 Litre Milk
- 25 grams Cashews, Almonds, Pistachio (Soaked in water for 2 hours)
- 1 tbsp Chiroli
- 1 tbsp Raisins
- 1/2 tbsp Cardomom Powder
- 1/2 Cup Sugar
- 30 grams Sevai/Vermicille (thin)
- 3 tbsp Ghee
Instructions
- Ingredients of sheer khurma
- Boil 1 litre of Milk on a medium flame
- Cut the soaked dry fruits finely.
- Once the Milk starts boiling, lower flame and add sugar (keep stirring occasionally)
- Mix everything properly
- Take a pan and 2 tbsp Ghee and roast the dry fruits.
- Add Raisins and fry them along.
- Once the dry fruits are slightly golden brown and aromatic, transfer them to a plate.
- In the same pan, add 1 tbsp ghee and roast the vermicelli
- When it turns golden brown and aromatic, keep it aside.
- Add the roasted dry fruits and vermicelli to the milk
- Stirring it properly
- Keep stirring occasionally and cook on low flame for 10 mins
- Add Cardamom powder and cook for another minute
- Delicious Sheer Kurma is ready to be served!!
Video
Notes
- Make sure to use the authentic nylon sevai/vermicelli instead of the thick one
- Do not add water to the.milk, Use of only milk without water taste best
- Use soaked and deskinned almonds for better crunch
- You can even use saffron strands for added flavour
- Make sure the dry fruits and vermicelli are roasted in ghee before adding to Milk
- Milk has to be boiled before adding the roasted ingredients