Sheer Khurma

Served ColdServed Cold
Very Good based on 8 Ratings

Listed in : Vegetarian , Vegetarian Sweets , Vegetarian Desserts , 30 Minute Recipes , Festival Recipes , Festival Recipes Ramadan

Today I post Sheer Khurma on the very special day of Ramadan which is very popular and authentic recipe from Mughal cuisines. For this recipe, you have to cook fried vermicelli in milk with lots of dry nuts, cardamom and saffron. It’s a royal treat for the celebration of Eid, Ramadan.


Servings: 2 Preparation time:
  • Milk, Producer, Warm, hot 2 Cup (Full Cream) Milk
  • Vermicelli, 1/4 Cup Vermicelli
  • Ghee, 2 Tbsp. Ghee (Clarifying Butter)
  • Brown Sugar, 1/4 Cup Sugar
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi 1 Tsp. Cardamom powder
  • Cashew Nuts Raw, Kaju, Cashewnuts 5-6 Cashews, Chopped
  • Pistachio Raw, Pista, Nuts 1 Tbsp. Pistachios, Chopped
  • Raisins, Seedless, Raisins 10-12 Raisins
  • Almonds, Badam 5-6 Almonds, Chopped
  • Coconut Powder, Flakes, Desiccated Coconut 2 Tbsp. Desiccated Coconut Powder
  • Saffron, NITU DIDI PURE SAFFRON , Kesari Powder, Kesar (Few Strands) Saffron
  • Rose Water, 1 Tsp. Rose Water

Instructions (Preparation Steps):

  • Boil the milk till 3/4 in quantity. Heat the ghee in pan on low flame and fry the vermicelli till to golden in color. Add the hot milk in vermicelli pan and cook for 10- 12 minutes. Add chopped nuts, raisins, cardamom powder, coconut powder, rose water and saffron and cook again for 10 minutes. Add sugar and cook on low flame till to sugar dissolve completely and look little in thick consistency. Garnish with chopped nuts and raisins. Serve hot or chilled as you like.
  • Notes:
  • You can garnish with rose petals and silver varq too.
  • You can add date for natural sweetness, for this you have to soak the chopped and seedless dates in water for few hours and boil with milk.

Cook's Tip:
When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
If you dont have Saffron use a small amount of Turmeric instead.


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