Sheer Khurma Recipe - Ramadan Recipes

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Bring 2 cups of water to a boil. Pour half of it into a second small bowl. Soak the almonds, pistachios and cashews in one bowl, and the chironji seeds in the other. After 30 minutes, drain the hot water and cover both bowls with cold water.
2. Chop the dates into bite-sized pieces and set aside.
3. Drain the nuts and peel the almonds and pistachios, then soak them in room-temperature water for 1 to 2 hours. Drain the chironji seeds, rub them dry in a clean cloth so the skins come off, and discard the skins and any brown, rancid-looking seeds.
4. When the nuts have soaked, chop them very finely and dry them well before frying. Break up the fine vermicelli and measure out 1 cup (50 grams).
5. Heat 2 tablespoons of ghee in a heavy-bottomed pot. Fry the cashews and almonds for 1 to 2 minutes, then add the pistachios and chironji seeds and fry until crisp and golden, about 5 to 6 minutes. Remove to a plate.
6. Fry the dates in the same pot until fragrant, then remove them to a plate.
7. Add 1 tablespoon more ghee and fry the vermicelli on low to medium heat until golden. Remove to a plate.
8. In the same pot, bring 4 cups of milk to a boil over medium to low heat. Once boiling, simmer for 5 minutes, stirring often. Add the roasted vermicelli, half the fried nuts, the chironji seeds and the dates. Cook, stirring every few minutes so the milk does not scorch, for about 10 minutes on medium heat, until the vermicelli is cooked.
9. Add the cardamom powder, the sugar or condensed milk, and the mawa if using. Simmer a few more minutes until slightly thick but still runny, then turn off the heat. It thickens as it cools. Stir in the rose water if using.
10. Serve warm or chilled, garnished with the remaining fried nuts, chironji seeds and dates.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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