Sheer Khurma
A very rich kheer normally prepared by the East-Indian ,Pakisthan Muslims during the holy month of Ramadhan.
Prep Time 30 minutes mins
Total Time 30 minutes mins
- 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
For garnishing:
- Almonds Few
- Cashew Few
- Raisins Few
- Dried dates Few
- Saffron Little, optional
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)