Put cardamom and clove in the ghee and let them crackle for a second
- 1 liter, fresh milk/milk pack
- 75g, vermicelli
- 50 ml, of water if required
- 125g, sugar
- 2 pods, green cardamom
- 2 pcs, cloves
- 1/2 tsp, rose water/kewra
- 15g, coconut sliced
- 15g, chopped almonds
- 15g, chopped pistachio
How to make Sheer Khurma?
Preparation of vermicelli for sheer khurma: Place a frying pan on the stove add ghee and heat it. Put cardamom and clove in the ghee and let them crackle for a second. Then add vermicelli and roast it with ghee on medium-low heat till turns golden brown next pour the milk
Cooking sheer khurma: Pour 1/2 cup of water into the roasted vermicelli as required to stir to combine well on low-medium flame. bring it to boil first on a medium-high flame. Once the milk Sawai gets boiled then add chopped coconut sliced, chopped almonds, and chopped pistachio along with sugar to taste. stir to mix well and let it cook for about 5-7 minutes on low flame. give it for another 2 minutes over a low flame until it gets thick..Towards the end add kewra water, and remove it from the flame. Transfer to the serving bowl, garnish with dry fruits
Serving tips: Keep in the fridge about 2 hours before serving, now ready to serve and eat.
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