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Sheer Khurma

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Indian Cuisine | Dessert

Prep: 0 min Cook: 0 min Servings: 12 Difficulty: medium

Categories: Dessert, Soup

Tags: easy, indian, recipes for dessert, recipes for soup, recipes using almond, recipes using cardamom, recipes using cashew, recipes using date, recipes using granulated sugar, recipes using pasta and noodles, recipes using raisin, recipes without cooking time

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ASheer_Khurma)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ASheer%20Khurma&oldid=4587249

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 200 g dry vermicelli
  • 1¼ cups ghee
  • 100 g dried dates, soaked overnight, pitted and chopped thin
  • 100 g almonds, blanched and slivered
  • 100 g white raisins
  • 100 g halved cashew nuts
  • 12 cups milk
  • 2 cups cream
  • 4 cups water
  • 3 cups white granulated sugar
  • 2 tbsp cardamom powder

Directions

  1. Heat the ghee in a large pot over a low heat.
  2. Add the cashew nuts to the ghee, and fry until browned.
  3. Turn off the flame and add the raisins. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
  4. Switch the low heat back on and heat the ghee. Add the vermicelli and fry, stirring so it turns golden-brown. Watch it carefully so it does not burn.
  5. Pour in the milk and water. Add the cashews and raisins back into the mixture.
  6. Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
  7. Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
  8. Heat just a little longer and mix well.
  9. Serve hot.