Sheer Khurma
The vermicelli is fried in butter until it turns golden brown.It should be fried by simmering the flame until the butter dries.
It is fried again after the sugar is added to it.
The whole milk is added constantly by stirring. It is stirred until it boils.
Then the raisins, whole cardamom is added and also almonds, cashews and pistachios is integrated with sugar.
The heat is reduced so that the sheer khurma recipe gets a thick consistency by keeping it boil until it becomes half.
After it becomes thick, the vermicelli must become soft.
The rose water, charoli and fresh cream is added immediately.
It is simmered and covered for about ten minutes.
At the end, when the sheer khurma is ready to serve, then it is garnished with saffron strands and powdered cardamom.
It is fried again after the sugar is added to it.
The whole milk is added constantly by stirring. It is stirred until it boils.
Then the raisins, whole cardamom is added and also almonds, cashews and pistachios is integrated with sugar.
The heat is reduced so that the sheer khurma recipe gets a thick consistency by keeping it boil until it becomes half.
After it becomes thick, the vermicelli must become soft.
The rose water, charoli and fresh cream is added immediately.
It is simmered and covered for about ten minutes.
At the end, when the sheer khurma is ready to serve, then it is garnished with saffron strands and powdered cardamom.
Ingredients
Pistachios Kernals-Pattu-250 gmCloves Whole-MAHARAJAH'S CHOICE-25 gm
Sugar White-Pattu-1 Kg
Saffron 1 Gms-Kamal-1 gm
Cashew Pieces Large-Pattu-500 gm
Cardamom Powder-Pattu-100 gm
Almonds-Grewal-500 gm
Vermicelli-Bambino-950 gm
Raisins
Butter
whole milk
fresh cream
