Sheer Khurma
Sheer Khurma is a traditional Mughlai dessert, often served during Eid-Ul-Fitr, featuring vermicelli cooked in milk with an assortment of nuts and spices.
Ingredients
- 100 gms Vermicelli
- 2 cups Full fat milk
- 0.5 cup Condensed milk
- 1 tsp Cardamom powder
- 3 tbsp Ghee
- 10 count Almonds
- 10 count Cashews
- 10 count Raisins
- 15 count Pistachios
- 1 tbsp Chironji
- 1 pinch Saffron
- 100 gms Sugar
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Instructions
- 1Soak a pinch of saffron in warm milk to release its color and aroma.
- 2In a pan, heat ghee and fry the almonds, cashews, raisins, pistachios, and chironji until they turn light brown. Remove and set aside.
- 3Add ghee and vermicelli to a karai and stir continuously until they turn light brown. Add full fat milk and stir frequently over low to medium heat.
- 4Add cardamom powder to the mixture and bring it to a boil.
- 5Once the milk comes to a boil, add sugar and the previously fried nuts. Stir continuously.
- 6Stir in the condensed milk and saffron-infused milk, ensuring the mixture does not stick to the bottom.
- 7Continue stirring for 5-6 minutes until the mixture thickens slightly but remains pourable.
- 8Serve warm or chilled, garnished with additional chopped nuts if desired.
