Sheer Khurma

Prep Time: 20min
Soak Time: 8hrs
Cook Time: 20min
Total Time: 8hrs 40min
Yield: 4-6 Servings


Ingredients

1 Cup Broken Vermicelli/Seviyan
4.5 Cups Whole Milk(Full Fat)
3/4 Cup Sugar or add as needed
1 Tblspn Sweetened Condensed Milk(Milkmaid) or 1 Tblspn Milk Mava Powder
1/8 Tspn Green Cardamom Powder
2 Tblspn Cashew Nuts
2 Tblspn Almonds
2 Tblspn Pistachios
2-4 Dates/Khajoor, deseeded
3 Tblspn Ghee/Clarified Butter

Directions
  • Soak almonds, cashew nuts, pistachios, khajoor in enough water overnight (if you don't have time to soak, just boil them in water before preparing sheer khurma) & peel off the skin of almonds, pistachios(drain water completely before peeling). Thinly slice all the dry fruits & keep aside.

  • Meanwhile; boil milk in a sauce pan on a medium flame.
  • Heat 2 tablespoons of ghee in a pan on a medium-low flame & add seviyan. Roast them for 2-4 minutes or until golden brown colour by stirring continuously & turn off the flame. Transfer to a plate & keep aside.
  • Heat a tablespoon of ghee in a pan on a medium-low flame; add all the sliced dry fruits & saute for 1-2 minutes or untill lightly browned. 
  • Turn off the flame & add to the boiling milk by reserving few for garnish. 
  • Now add roasted seviyan to the boiling milk & mix everything well with a spatula.
  • Boil seviyan until it is cooked (approx 2-4 minutes). Add sugar & mix. Cook for 2 more minutes or until sugar dissolves completely. 
  • Finally add sweetened condensed milk or milk mava powder, green cardamom powder & mix everything well. 
  • Turn off the flame & transfer to a bowl. Garnish with remaining dry fruits & serve warm.


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