Sheer Khurma

  • Cuisine :  Indian

  • Dish : Dessert

Prep Time: 2 hours           Cooking Time: 20 minutes

Ingredients:

  • 1 L whole milk
  • 30 g thin vermicelli (sewai) or roasted vermicelli
  • 6–7 dates (khajur)
  • 20 g cashews (kaju)
  • 20 g almonds (badam)
  • 20 g pistachios (pista)
  • 10 g raisins
  • 1/2 Tsp cardamom powder
  • 2 Tbsp ghee
  • 1 Tbsp milk powder
  • 1 Tbsp Coconut Milk Powder
  • 4 Tbsp Cane Jaggery Powder
METHOD
  • Soak the almonds, raisins, dates and cashews for 2 hours.
  • Take them out and let them air dry.
  • Grate all the dry fruits except the raisins.
  • Roast them in 1 tbsp ghee and set them aside for later.
  • Roast the sewai in 1 tbsp ghee till it changes colour and keep it aside. You can skip this step if you are using roasted sewai.
  • Heat the milk over a low flame.
  • Add the cardamom powder.
  • When the milk is lukewarm, take a cup and set it aside. Add milk and coconut milk powder to it. Mix till there are no lumps. Your slurry is ready.
  • When the milk comes to a boil, add the roasted sewai. Stir and cook over low heat.
  • Once the milk starts to boil again, add the dry fruits.
  • Add the milk and coconut milk powder slurry.
  • Once the sewai softens and the milk starts reducing, add the raisins and turn the flame off.
  • Transfer into a bowl and let it cool down a little. Add jaggery and stir until it dissolves. Your delicious Sheer Khurma is ready!

Note: Do not add jaggery to piping hot milk or it will curdle.

Get items from this recipe

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500g
Cane Jaggery Powder
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250g
Coconut Milk Powder
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