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- Duration: 30 minutes
- Serves: 2 to 3 people
Take good care about continuously stirring while the sugar is dissolving to prevent it from sticking to the bottom of the vessel. Also, roast the vermicelli till it has changed colour, but avoid over-frying it.
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Sheer Kurma is a traditional Mughlai dessert that is savoured on Eid and also in the wee hours of the day during the Ramzan fasting month. Its Persian name translates to milk (sheer) and dry date. Although in India, it has been adapted to include vermicelli as well.
- Milk (2 cups)
- Sugar (½ cup)
- Saffron (kesar) (½ tsp)
- Almond (badam), slivered (1 tbsp)
- Pistachio (pista), thinly sliced (1 tbsp)
- Vermicelli (sewai), roasted and broken up (½ cup)
- Rose water (½ tsp)
- Raisins (kishmish) (1 tbsp)
- Dry dates (khajur), chopped (4 to 6)
- Take a deep-bottomed vessel and pour the milk into it. Bring it to a boil and let it keep simmering till it has reduced to about ⅔ of its original volume.
- Now, add in the sugar and continue boiling till the sugar has dissolved completely.
- Once the sugar has dissolved, add in the raisins and the dates. Keep cooking for another 5 minutes.
- Then, add in the roasted vermicelli. Keep cooking for about 3 to 4 minutes while stirring continuously.
- Add the kesar to the milk and stir well.
- Once the vermicelli has softened, lower the flame and keep cooking for 15 more minutes.
- Switch off the flame. Add in some rose water, cover and keep aside for a few minutes.
- Garnish with badam and pista. Serve hot or cold.
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