Name: Pisthachio Sheer Kurma recipe by Jaleela Kamal at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 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

ABOUT Pisthachio Sheer Kurma RECIPE

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

Ingredients Serving: 6

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

Instructions

In a pan add 1 teaspoon of ghee and roast the sheer kurumaa semiya without burn. (thin vermicelli) Keep aside.
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).
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.
Now reduce the flame and add vermicelli stir well. Add sugar and allow to boil 2 minutes.
Finally add the roasted cashew, raisins, condensed milk and sprinkle the saffron mix well.
Transfer it to a serving cup and garnish with pista flakes and serve hot or cold.

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