Sheer Khurma

Name: Sheer Khurma
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Pakistani
Ingredients: 1 cup Vermicelli (Sawiyan); 1 liter Milk; 1 cup Sugar; 7-8 green cardamom; 1 tsp Sugar for making cardamom powder; 3 Tbs Oil; 250 grams Almonds; 250 gram Pistachios; 150 grams Dry Dates(Chuwara)

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Sheer Khurma is a must have on Eid. When I was at my mom’s house, she used to start preparing after Fajr so we all can have after praying Eid Namaz. She used to serve hot. But when I got married, I saw my in-laws like Cold Sheer Khurma specially my husband. So I started to make on Chaand Raat with my mom’s recipe but to put it in the fridge whole night and make it chilled. 😊 #Pakistankameetha

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

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Ingredients

30 mins

5-6 servings

1 cupVermicelli (Sawiyan)
1 literMilk
1 cupSugar
7-8green cardamom
1 tspSugar for making cardamom powder
3 TbsOil
250 gramsAlmonds
250 gramPistachios
150 gramsDry Dates(Chuwara)

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Steps

30 mins

1

Almonds, Pistachios and dry dates (Chuwara) blench, peel and cut like a julienne style.
2

Take pestle and mortar, put 7-8 green cardamoms seeds with one teaspoon of sugar and pond it.
3

Take a pan and pour 1 liter milk, add sugar and cardamom powder. Bring it to boil.
4

Take a wok, pour oil and fry vermicelli(sawaiyan).
5

Once vermicelli turn into light brown color, pour it into boiling milk with all blenched dry fruits.
6

Cook for 15-20 minutes more and pour it in serving bowl. Make it cool down and then garnish with pistachios and almonds.
7

Tips: If you want to make it thick, you can add cream or cook milk for longer time.
We like it chilled Sheer Khurma, so I make it before