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Recipe of Sheer Khurma
Ingredients
- 1 packet Vermicelli
- 1 gallon Whole Milk
- 1 cup Sugar
- 20 cloves Whole Cardamom Pods
- 1/2 teaspoon Cardamom Powder
- 1 cup Almond, Cashews and Pistachios, slivered
- 1/2 cup Fresh Cream
- 1/2 tsp Saffron Strands
- 3 tbsp Charoli Nuts
- 1/2 cup Light Brown Raisins
- 1/2 tsp Rose Water
- 1 tbsp Butter
Method:
- Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will get dried.
- Add in 1/4 cup sugar and mix well. Cook for a few seconds and then add in the whole milk, cup by cup, stirring constantly. Bring it to a boil.
- Now, add raisins, whole cardamom, and 1/2 cup almonds, cashews and pistachios, along with the remaining sugar.
- Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
- The vermicelli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let it simmer, covered, for 10 minutes.
- Garnish with the saffron strands and powdered cardamom, and serve immediately
Note: The dish remains fresh for up to one week, if kept in the fridge.
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavors and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chilies and breadfruit.
