Ingredients
- 1 litre milk (full fat)
- 2 tablespoons ghee/clarified butter
- 5 dried dates/khajur
- 12-14 almonds/badam
- 12-14 cashews/kaju
- 20-25 pistachios/pista
- 2 tablespoons chirongi
- 3 tablespoons raisins/kismish
- 20-22 strands of saffron/kesar
- 1 cup (40g) fine seviyan/ vermicelli
- 200ml condensed milk
- ½ teaspoon cardamom powder/elcahai
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Heat milk in a pan. While the milk is boiling lets prepare the rest of the ingredients.
- Soak all the dried fruits like, almonds, pistachios, cashews, dried dates and chirongi and raisins overnight and then roughly chop them into small pieces.
- In a pan over medium heat add ghee and once it melts add the chopped dried fruits.
- Fry them for 2-3 minutes or until they turn slight golden in colour and release an aromatic smell. Once done add them in the boiling milk and cook for 3-4 minutes.
- In the same pan in which we roasted the nuts add the seviyan. Cook them for around 3 minutes or until it becomes slight golden brown in colour and releases an aromatic smell.
- Once done add the seviyan in the milk and cook for another 8-10 minutes while stirring it occasionally. The sheer khurma will become thick and creamy.
- Now add the condensed milk and cook for another 3-4 minutes.
- Sheer khurma is ready. Serve hot or cold.
Recipe Notes
- If you have soaked the dried fruits overnight then soak them in warm water for couple of hours.
- Don’t overcook the sheer khurma as it thickens once it cools down.
- Don’t add excess seviyan else it will become very thick.
