Cooking Instructions
- 1
In a deep pan add one cup of water and sagu. Cook for five minutes. Then add roasted vermicelli.
- 2
Add full fat milk, sugar, and give a nice mix. Let it cook for ten minutes.
- 3
Take a mixer jar and add almond and cashew nuts, poppy seeds and two tablespoons of milk. Grind it into a fine paste. Pour in to vermicelli and mix well. It enhances the richness and taste.
- 4
Now add cardamom powder, mix to combine well. Cook for two minutes, until it becomes a thick creamy consistency.
- 5
Then add saffron milk and fried nuts. Give a quick mix. Tasty the sheer khurma is ready.
- 6
Transfer to a serving bowl. Sprinkle some nuts and saffron. Keep it in the fridge for two to three hours before serving. Enjoy the tasty and rich eid special sheer khurma.
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