Sheer Khurma

Eid is incomplete without this sweet and it is a Hyderabadi special dish and Eid – ul- Fitr is always enjoyed by meeting everyone with warmth and having this sweet . I cannot imagine Eid without Sheer Khurma
Mutton Biryani and Hyderabadi Chicken Dum Biryani
Once we taste it, we feel like having it more and more!
There are few important steps to get the perfect, authentic, creamy sheer khurma! Remember the simple and basic you keep it, you get more tasty of it.

Ingredients:

• Full Cream Milk, 2 litres
• Sevai/vermicelli, 250 gms
• Sugar, 400 gms or to taste
• Dry fruits (almonds, cashews, pistachios, raisins, dry dates)
• Butter/desi ghee, 3-4 tblspn
• Cardamom powder, 1/2 tspn
• Rose/kewra water, 1 tblspn

Recipe:

Dry Fruits Part!

• Soak almonds, cashews, pistachios and dry dates one day before.
• Cashews shouldn't be soaked for more than 2 hours as it gets soaked very easily. And soak almonds, dry dates and pistachios for 7-8 hours.
• Slice them all vertically and finely. And let it get dry a bit for 2-3 hours.

 (Almonds & Dry Dates, After soaking for 7-8 hours and slicing) 

• Do the same with cashews and pistachios.
• Heat a pan, add butter/desi ghee.
• When its hot, add the dry fruits i.e almonds, cashews, pistachios and raisins except dry dates.

• Please remember to keep the flame on the lowest and don't leave this unattended.
• Sauté them till it gets nice golden. I added dry dates when I was about to remove pan from heat, take all of them out on a plate.
• Add 1 tblspn ghee, add sevai/vermicelli and roast till golden brown.
• Take it out and let it cool.
• You can do this process a day before making sheer khurma to avoid last minute rush.

Making Sheer Khurma

• Take a thick bottomed vessel, add milk.
• Bring this to a boil, add sugar.
• Let the sugar dissolve.
• Keep stirring, otherwise it will get burnt in the bottom.
• When the sugar completely dissolves and milk starts boiling again, add sevai/vermicelli.
•  Cook for few more mins.
• Keep stirring while keeping it on high flame.
• Add raisins, and fried dry fruits (leave some for garnishing)
• Add cardamom powder.
• Keep the flame on medium high and cook for 10 mins.
• Make sure to stir while doing all of these.
• In the end add rose water/kewra water.
• Switch off the flame.
• Take it out in a serving bowl.
• Garnish with dry fruits, serve warm or chilled as you like!
• 😋

Notes:

• Use full fat milk to get that creamy texture.
• Use vermicelli which is specially made for sheer khurma, this gives nice flavour, there are many variaties available in the market.
• The real taste comes when the pure ghee is used, if not using pure ghee, please don't use oil. Use butter or dalda instead.
• Do not add vermicelli/sevai when its hot, let it cool down before adding to the milk.
• While adding sevai, don't add them all at once, add it gradually and If the thickness is what you desired for then do not add more vermicelli else the sheer khurma would thicken totally.
• Keep the consistency medium, neither thin nor thick.