Name: Sheer Khurma
Total time: 30 min
Yield: 4 people
Ingredients: 500 ml Milk; 1/2 cup Sugar; 90 g Condensed milk (sweetened); 1/3 cup Vermicelli (fine roasted); 25 g Cashew (ground to a paste); 25 g Almonds (ground to a paste); 3 nos Cardamom/Elaichi (powdered); 3 tbsp Ghee; Almonds (Few); Cashew (Few); Raisins (Few); Dried dates (Few); Saffron (Little, optional)

A very rich kheer normally prepared by the East-Indian ,Pakisthan Muslims during the holy month of Ramadhan.

Cuisine

North Indian

Prep Time

30 minutes

Servings

people

Ingredients

Milk - 500 ml
Sugar - 1/2 cup
Condensed milk(sweetened) - 90 g
Vermicelli(fine roasted) - 1/3 cup
Cashew(ground to a paste) - 25 g
Almonds(ground to a paste) - 25 g
Cardamom/Elaichi(powdered) - 3 nos
Ghee - 3 tbsp

For garnishing:

Almonds(Few) -
Cashew(Few) -
Raisins(Few) -
Dried dates(Few) -
Saffron(Little, optional) -

Cuisine

North Indian

Prep Time

30 minutes

Servings

people

Ingredients

Milk - 500 ml
Sugar - 1/2 cup
Condensed milk(sweetened) - 90 g
Vermicelli(fine roasted) - 1/3 cup
Cashew(ground to a paste) - 25 g
Almonds(ground to a paste) - 25 g
Cardamom/Elaichi(powdered) - 3 nos
Ghee - 3 tbsp

For garnishing:

Almonds(Few) -
Cashew(Few) -
Raisins(Few) -
Dried dates(Few) -
Saffron(Little, optional) -

Instructions

Boil milk in a heavy bottomed pan in medium flame.
Simmer and again keep heating the milk.
Add powdered cardamom.
After 10-15 minutes, add cashew & almond paste.
Add sugar and condensed milk to the milk mixture.
Continue to heat in low flame.
Fry the vermicelli in ghee until it turns golden brown.
Add the fried vermicelli to milk mixture. Keep cooking for approx 4 minutes.
Fry the dry fruits in ghee and add to the kheer.
Note: 1)The kheer can be served hot. But I prefer tasting it after cooling and refrigerating it.
The kheer could be made more rich by adding saffron for flavour and garnishing it with varak(edible silver leaf)

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Sheer Khurma

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