Sheer Korma Food

SHEER KHURMA

Steps:

• Combine milk and sugar in a saucepan over medium heat; bring to a rolling boil. Add cardamom pods. Stir in vermicelli; simmer until pudding thickens, 35 to 40 minutes.
• Garnish pudding with dates, pistachios, and saffron threads. Serve warm or chilled.

SHEER KHURMA RECIPE (VERMICELLI MILK DATES PUDDING)

Steps:

• Heat 3 tablespoons of ghee in a large heavy bottom pot over low heat.
• Once the ghee is hot, add cloves, almonds, cashew nuts, raisins, pistachios, and chironji to the pot and fry until they are lightly browned (3-4 minutes), stirring continuously.
• Remove them to a plate using a slotted spoon.
• Note - The nuts get burned in just a few seconds. So be very careful while frying them. Also, sliver them thickly and not finely. They will keep browning in the residual heat, so remove them from the pot as soon as they turn light brown.
• Add 1 tablespoon ghee and vermicelli to the same pot and fry on low heat until they turn light brown (3-4 minutes). Stir continuously while frying to avoid them from burning at the bottom of the pan.
• Remove on a plate.
• Increase the heat to medium.
• Add milk and dates to the same pot and cook for 10-12 minutes, stirring frequently.
• Add the roasted vermicelli and roasted nuts to the pot and cook for another 10-12 minutes until vermicelli is softened and khurma is slightly thickened. Stir frequently while cooking to prevent scorching at the bottom of the pan.
• Stir in sugar, saffron soaked in milk, and cardamom powder, and cook for another minute.
• Serve it warm or chill it for a few hours before serving.

SHEER KORMA

Steps:

• Fry the vermicelli in the butter until well browned but not burnt.
• Fry on low heat until all the butter is dried.
• Add in 1/4 cup sugar and fry again.
• Add in the whole milk cup by cup, stirring constantly, and bring to boil.
• Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
• Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
• The vermicilli must be very soft by now.
• Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins.
• Garnish with the saffron strands and powdered cardamom, and serve immediately.
• This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you.
• It keeps fresh for up to one week in the fridge.