Sheer Khurma

by thasnimzulfikhar
A very rich kheer normally prepared by the East-Indian ,Pakisthan Muslims during the holy month of Ramadhan.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Milk - 500 ml
  • Sugar - 1/2 cup
  • Condensed milk(sweetened) - 90 g
  • Vermicelli(fine roasted) - 1/3 cup
  • Cashew(ground to a paste) - 25 g
  • Almonds(ground to a paste) - 25 g
  • Cardamom/Elaichi(powdered) - 3 nos
  • Ghee - 3 tbsp
For garnishing:
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Milk - 500 ml
  • Sugar - 1/2 cup
  • Condensed milk(sweetened) - 90 g
  • Vermicelli(fine roasted) - 1/3 cup
  • Cashew(ground to a paste) - 25 g
  • Almonds(ground to a paste) - 25 g
  • Cardamom/Elaichi(powdered) - 3 nos
  • Ghee - 3 tbsp
For garnishing:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Boil milk in a heavy bottomed pan in medium flame.
  2. Simmer and again keep heating the milk.
  3. Add powdered cardamom.
  4. After 10-15 minutes, add cashew & almond paste.
  5. Add sugar and condensed milk to the milk mixture.
  6. Continue to heat in low flame.
  7. Fry the vermicelli in ghee until it turns golden brown.
  8. Add the fried vermicelli to milk mixture. Keep cooking for approx 4 minutes.
  9. Fry the dry fruits in ghee and add to the kheer.
  10. Note: 1)The kheer can be served hot. But I prefer tasting it after cooling and refrigerating it.
  11. The kheer could be made more rich by adding saffron for flavour and garnishing it with varak(edible silver leaf)
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1 comment

curryadmin
megha July 29, 2009 - 9:26 am

i really really liked it.

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