Traditional Special Sheer Khurma Recipe

Traditional Special Sheer Khorma Recipe

Ingredients For Sheer Khorma

• 1 litre milk (full fat)
• 1 cup (40g) fine seviyan/ vermicelli
• 1 tablespoon clarified butter/ghee
• 12-14 almonds/badam
• 12-14 cashews/kaju
• 5 dried dates/khajur
• 20-25 pistachios/pista
•  2 tablespoon chirongi
• 3 tablespoon raisins/kismish
• 20-22 strands of saffron/kesar
• ½ teaspoon cardamom powder/elcahai
• 1 teaspoon rose water
• ¾ cup (180ml) condensed milk

*Soak all the dried fruits in water, except raisins for 5-6 hours or preferably overnight.

Steps In Making Sheer Khorma

1. Soak all the dried fruits like, almonds, pistachios, cashews, dried dates and chirongi (except raisins) overnight and then roughly chop them into small pieces.
2. In a pan over medium flame add ghee and once it melts add the chopped dried fruits.
3. Fry them for 2-3 minutes or until they turn slight golden in colour and release an aromatic smell. Once done transfer them in a bowl.
4. In the same pan with the leftover ghee add the seviyan. Cook them for around 3 minutes or until it becomes slight golden brown in colour and releases an aromatic smell.
5. In another heavy bottom pan and add milk and bring it to a boil. Cook for around 10 minutes, stirring it occasionally.
6. Now add saffron strands and rose water and mix well.
7. Further add all the dried fruits and seviyan and cook for another 10 minutes while stirring it occasionally. The sheer khorma will become thick and creamy
8. Now add raisins, rose water and condensed milk and cook for 8-10 minutes.
9. Serve hot or cold.

Recipe Notes

• If you have soaked the dried fruits overnight then soak them in warm water for couple of hours.
• Always add raisins in the end else it might curdle the milk.
• Don’t overcook the sheer khorma as it thickens once it cools down.
• Don’t add excess seviyan else it will become very thick.