Pisthachio Sheer Kurma | How to make Pisthachio Sheer Kurma

By Jaleela Kamal  |  16th Jul 2017  |  
3 from 1 review Rate It!
  • Pisthachio Sheer Kurma, How to make Pisthachio Sheer Kurma
Pisthachio Sheer Kurmaby Jaleela Kamal
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About Pisthachio Sheer Kurma Recipe

Sheer kurma is popular dessert prepared especially during Eid Festival, Rich Mughal Dessert and Pakistani dessert too.

Pisthachio Sheer Kurma is an authentic dish which is perfect to serve on all occasions. The Pisthachio Sheer Kurma is delicious and has an amazing aroma. Pisthachio Sheer Kurma by Jaleela Kamal will help you to prepare the perfect Pisthachio Sheer Kurma in your kitchen at home. Pisthachio Sheer Kurma needs 15 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Pisthachio Sheer Kurma. This makes it easy to learn how to make the delicious Pisthachio Sheer Kurma. In case you have any questions on how to make the Pisthachio Sheer Kurma you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Jaleela Kamal. Pisthachio Sheer Kurma will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Pisthachio Sheer Kurma

Ingredients to make Pisthachio Sheer Kurma

  • Milk ½ litre
  • pistachio - 50 grams
  • cardamom and pista flavor essence - 2 drop or green food colouring 1 drop
  • Roasted sheer kuruma semiya – ½ cup (Thread thin type vermicelli available in all super markets and departmental stores)
  • sugar – 100 grams
  • cardamom – 3
  • Sweetened condensed milk /Milk maid – 100 millilitre (Rainbow brand or amul brand)
  • ghee – 3 teaspoon
  • cashew nuts – 5
  • raisins – 8
  • For garnishing pista flakes – 1 teaspoon saffron – 2 pinches

How to make Pisthachio Sheer Kurma

  1. In a pan add 1 teaspoon of ghee and roast the sheer kurumaa semiya without burn. (thin vermicelli) Keep aside.
  2. Remove shells from pista and soak it in a hot water remove the skin and grind a smooth paste or coarsely (up to your wish).
  3. In a heavy bottomed vessel boil the milk with cardamom and reduce the milk 1/4th. Add ground paste and leave it to boil for 10 minutes in low flame.
  4. Now reduce the flame and add vermicelli stir well. Add sugar and allow to boil 2 minutes.
  5. Finally add the roasted cashew, raisins, condensed milk and sprinkle the saffron mix well.
  6. Transfer it to a serving cup and garnish with pista flakes and serve hot or cold.

My Tip:

Here my secret sauce is cardamom and pista flavor essence you can add saffron or almond or strawberry flavor.

Reviews for Pisthachio Sheer Kurma (1)

Ayushi Goela year ago


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