Learn how to make delicious Sheer Khurma, the perfect festive Eid ul Fitr dessert. Step by step photos included with all the tips and trick to make it.
In a medium sized pot, heat half of the ghee. Add the nuts, and saute for 2 minutes. Remove from pot and set aside.
Add the remaining ghee, and the vermicelli. Roast on medium heat for 2-3 minutes, until golden and fragrant.
Now add the milk with the cardamom pods.
Cook on medium heat for 10-15 minutes while stirring.
Add the sugar and cook another 5- 7 minutes. Finally add the evaporated milk and cook for an additional 5 minutes.
Remove from heat and transfer to serving dish.
Sheer Khurma can be eaten warm or cold. It will thicken upon cooling.
Notes
Ghee or Butter: Traditionally ghee is used for sheer khurma, but I feel it solidifies as it cools down, which leaves an after taste / texture. If you want to avoid this, then definitely go for butter.Assorted nuts: I use pistachios, cashew nuts, and almonds. You can also add chironji, dried dates (chuawaray) and raisins.Nylon Vermicelli: It’s important to use thin nylon vermicelli, as that’s the traditional way of making vermicelli. Normal vermicelli (which is thicker), is not an ideal option, but can be substituted in a pinch.Evaporated milk: Isn’t used traditionally, but I like that it makes the sheer khurma thicker and creamier, without having to really cook the sheer khurma for a long time. It is optional however.Sugar: You may adjust the amount of sugar according to your desired taste.