Sheer Khurma Recipe

🧂 Ingredients

• 5 litres Full Fat Milk
• 1 ½ cups Sugar

  (  (may vary according to the amount of sweetness you prefer))
• 250 g Fine Vermicelli
• 100 g Almonds

  ( soaked overnight, peeled and slivered)
• 75 g Charoli nuts

  ( (chironji), soaked overnight and peeled)
• 100 g Pistachios

  (  soaked overnight, peeled and slivered)
• 75 g Cashew nuts

  (soaked and sliced (I have not added here))
• 18-20 Dates

  (deseeded and chopped or sliced)
• 1 cup  Ghee
• 2 tsp Cardamom Powder
• 6 green cardamom
• Few strands of saffron

Instructions

• 1 Spread the peeled chironji on a plate and allow it to dry for some time.
• 2 Ina pan, heat ¾ cup of ghee, sauté slivered almonds, pistas, chirongi  until it
  just picks up golden colour, but not burnt.
• 3 Immediately take it out on to a plate and set aside.
• 4 In a same pan, add dates and fry for few seconds until aromatic, ensure it does
  not burn. Take it oit and keep it aside.
• 5 Add fine vermicelli and roast until just golden and aromatic.
• 6 Carefully keep an eye, as fine vermicelli tends to burn fast. Take it out and
  set aside.
• 7 Pour milk in a large heavy bottom pot and place in on the stove top. 
• 8 Bring the milk to a boil and then simmer on low heat for 10 minutes
• 9 Then add cardamom powder and simmer for another 5 minutes until aromatic.
• 10 Add saffron strands mix and simmer for 10 minutes.
• 11 Now, add fried dry fruits, dates, vermicelli, sugar and mix.
• 12 Simmer for another 10 minutes atleast. I usually prefer a little longer simmer
  time (20 minutes) after adding all the ingredients until it turns creamish in
  colour for the best sheer khurma taste.
• 13 Switch off the heat and prepare for tadka. Heat remaining ghee in a pan and add
  green cardamom pods, fry for few seconds.
• 14 Finally, pour the cardamom tempering over the sheer korma and it is ready to
  serve

Nutrition Info