Name: Sheer Kurma recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Milk - 1 liter; Ghee or Clarified Butter - 2 tablespoons; Sugar - 1/2 cup or as required; Seviyaa /Vermicelli /Simui - 1/2 cup (broken into small pieces); Cashews or Kaju - 10; Almonds or Badam - 10; Unsalted pistachios - 10 (Soak into the water for 5 minutes); Dry seedless dates - 6 (Soak into water for minimum 1 hour and then cut into thin slices); Ripe seedless dates - 4 sliced (Soak into 1/4 cup hot milk, can take this milk from the 1 litre milk); Cardamom powder - 1 pinch; Chironji/charoli/sunflower seeds - 1/2 teaspoon (Skinned); Golden raisins or kishmish - 2 teaspoon; Rose water - a few drops; Varak - edible silver foil used for garnishing

ABOUT Sheer Kurma RECIPE

Sheer khurma or Sheer Khorma is a vermicelli pudding It is very popular dessert throughout South Asia and Central Asia. The main ingredients used in Sheer Khurma are vermicelli, whole milk, sugar and dates.

Ingredients Serving: 4

Milk - 1 liter
Ghee or Clarified Butter - 2 tablespoons
Sugar - 1/2 cup or as required
Seviyaa /Vermicelli /Simui - 1/2 cup (broken into small pieces)
Cashews or Kaju - 10
Almonds or Badam - 10
Unsalted pistachios - 10 (Soak into the water for 5 minutes)
Dry seedless dates - 6 (Soak into water for minimum 1 hour and then cut into thin slices)
Ripe seedless dates - 4 sliced (Soak into 1/4 cup hot milk, can take this milk from the 1 litre milk)
Cardamom powder - 1 pinch
Chironji/charoli/sunflower seeds - 1/2 teaspoon (Skinned)
Golden raisins or kishmish - 2 teaspoon
Rose water - a few drops
Varak - edible silver foil used for garnishing

Instructions

Take a heavy bottomed vessel, add milk, bring it to a boil, when the milk will start boiling, simmer the gas, add sugar and mix well. Keep stirring continuously otherwise it will get burnt, cook on a low heat till the milk is reduced to 3/4 of its quantity.
In the meantime, boil the nuts (except raisin). Blanch and cut them finely into thin slices.
Take a pan, heat 1 tablespoon ghee on low heat and fry the vermicelli till golden for about 1 -2 minutes, remove from pan and keep aside.
Add in the remaining 1 tablespoon ghee in a pan, add the dried dates, kismis, chironji and all chopped nuts and fry gently for a few minutes more, keep aside.
Add these fried nuts and dried dates into the milk, add also the ripe dates, soaked milk and cook again till desired consistency is obtained. Add a few drops of rose water and mix.
Remove from heat, transfer to a serving bowl. Garnish with Varak or edible silver foil, let it be cool and serve when it is chilled.

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