Sheer Khurma

Prep: 10 minutes | Cook: 25-30 minutes | Servings: 4

Ingredients

½ cup water

1 tin condensed milk

1 litre full fat milk

7-8 dates, seedless and chopped

3-4 green cardamoms, crushed

½ cup sugar

¼ cup  ghee

2 tbsp chironji

¼ cup golden raisins

7-8 pistachios, sliced

8-10 almonds, sliced

8-10 cashews, chopped

1 cup whole wheat vermicelli (seviyan), crushed

¼ cup dessicated coconut

Chopped nuts, for garnish

Saffron, for garnish

 

Process

  • Add water in a pressure cooker and immerse a tin of condensed milk in it.
  • Cover and cook for 2 whistles on medium flame.
  • Meanwhile, heat milk in a deep-bottomed heavy kadhai. Add dates and cook till it begins to change its color and reduces.
  • Add in crushed cardamom pods, allow to cook on simmer for 3-4 minutes and add in sugar, stir until the sugar begins to melt in.
  • Add the cooked condensed milk, mix well and cook till the milk begins to thicken.
  • Heat 2 tbsp ghee in another pan, add in chironji and roast till fragrant.
  • Add in raisins, pistachios, almonds and cashews. Roast till they begin to turn slightly brown.
  • Add in the seviyan and begin to roast till they turn brown.
  • Add in dessicated coconut and roast till fragrant.
  • Add in the seviyan and dry fruit mixture to the milk, mix well and cook till it comes to boil and thickens.
  • Garnish with dry fruits and saffron, serve hot.
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