Sheer Khurma Recipe
Sweeten your EID CELEBRATIONS! Indulge in the rich flavors of this authentic Sheer Khurma recipe, a classic Ramadan and Eid ul Fitr treat!
Ingredients
- 1 litre milk
- 4 tbsp ghee
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
- 2 tbsp chopped cashews
- 1 tbsp raisins rinsed
- 8-10 dates thinly sliced
- ¾ cup approx. 50g seviyan/sawaiyan, thin and roasted
- ½ cup sugar or as per your liking
- 8-10 strands of saffron
- ¼ tsp green cardamom powder only seeds
Instructions
Thicken the Milk:
- Pour milk into a wok and bring to a boil. Reduce the flame and cook for a few minutes, stirring occasionally, until the milk thickens slightly.
Soak Saffron:
- Remove a few tablespoons of hot milk and soak 8-10 strands of saffron in it. Set aside.
Roast Nuts and Dried Fruits:
- Heat 2 tablespoons of ghee in a pan over medium flame. Add almonds, pistachios, cashews, raisins, and dates. Cook for 2-3 minutes, stirring frequently, until fragrant. Transfer the mixture to a plate and set aside.
Fry Seviyan:
- In the same pan, add another 2 tablespoons of ghee. Once melted, add the seviyan and fry for 2-3 minutes, stirring continuously, until lightly toasted.
Assemble Sheer Khurma:
- Add sugar, saffron-infused milk, cardamom powder, fried seviyan, and half of the fried nuts and dried fruits to the thickened milk. Cook, stirring occasionally, until the seviyan are soft and cooked.
Chill and Serve:
- Turn off the flame and let the sheer khurma cool down. Refrigerate until chilled. Transfer to serving bowls and garnish with the remaining fried nuts and dried fruits.
- Sheer Khurma is now ready to be served and enjoyed!