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2 liters whole milk, (the milk should not be skimmed but the cream retained)
1/2 kg - sugar
50 gms - vermicelli, roasted and broken into tiny pieces
200 gms - kharak or dried dates sliced with the help of a nutcracker and soaked in water to soften
50 gms - almonds, blanched and slivered fine
50 gms - pistachios, shelled and slivered
50 gms - charoli nuts, blanched
100 gms - raisins, preferably sweet, not sour, soaked in water, with stems removed
seeds of a few elaichi or cardamoms, ground
a dash of ground jawantri
a dash of ground jaiphal or nutmeg
a few threads of kesar or saffron threads soaked in a spoonful of warm water (optional)
How to Make Sheer Kurma
Bring the milk to a boil, keep stirring so cream does not form.
While the milk is boiling, roast vermicelli to a light golden brown, break into small pieces, and keep aside.
Add the sugar to the milk and keep it boiling on a low flame, stirring from time to time, till the milk thickens to almost half of the original quantity.
Add the vermicelli gently so that it does not form lumps.
Keep stirring till the vermicelli is cooked.
Add the ground spices and kesar, stirring all the time. Take off the stove.
Fill small individual bowls with the sheer khorma.
Sprinkle chopped dried fruit and serve hot.
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