Name: Sheer Khurma recipe by Soma Pradhan at BetterButter
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup almonds; 1 cup pistachio; 1 cup chironji or charoli; 1 cup cashew chopped; 1 cup raisins; 2 cups of vermicelli crushed (the thin variety); 4 cups Milk; 1 cup water; 8 to 9 teaspoon sugar; 1 teaspoon cardamom powder or 3 cardamom crushed; 3 strands of kesar; 3/4th cup of dry fruit made above; 3/4th cup of sewaiyan or vermicelli prepared above

ABOUT Sheer Khurma RECIPE

If you love someone, pray for them, pray for their growth, pray for their peace, pray for their success and pray for their happiness. Sheer Khurma is usually made during Eid after the holy month of Ramadan. No Eid is marked complete if Sheer Khorma or Sheer Khurma and Biryani is not made and served to family, neighbours and friends.

Ingredients Serving: 4

1 cup almonds
1 cup pistachio
1 cup chironji or charoli
1 cup cashew chopped
1 cup raisins
2 cups of vermicelli crushed (the thin variety)
4 cups Milk
1 cup water
8 to 9 teaspoon sugar
1 teaspoon cardamom powder or 3 cardamom crushed
3 strands of kesar
3/4th cup of dry fruit made above
3/4th cup of sewaiyan or vermicelli prepared above

Instructions

Take 1 teaspoon of ghee in a pan and fry the almonds till a nice aroma comes out. Take them out and spread in a plate.
Repeat the steps with the remaining dry fruits.
Finally, mix them all together and keep aside.
This can be stored in refrigerator and used as an when required. Usually, the dry fruit mixture is prepared two three days before and used instantly on the main day.
Take a deep wok. Heat milk and water together (that makes 5 cups). Bring it to a boil. Lower the flame and allow the mixture to come back to 4th cup.
Add kesar and cardamom powder.
Add the dry fruits and boil for another two minutes.
Add sugar and boil for a minute till sugar dissolves properly.
Add sewaiyan. Boil for 2 minutes. Flame should be slow throughout the time.
Switch off the flame and allow it to cool down a bit.
SheerKhurma should be served hot.

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