Hyderabadi sheer khurma😍

Hyderabadi sheer kurma😇

Hyderabadi Sheer Khurma Recipe

Hyderabadi Sheer Khurma is a traditional recipe which is a must make for the festival of Eid. It's made using nylon vermicelli cooked in milk and dry fruits.
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Sheer Khurma Recipe

Hyderabadi Sheer Khurma is a traditional recipe which is a must make for the festival of Eid. It's made using nylon vermicelli cooked in milk and dry fruits.

 Course Dessert
 Cuisine Indian
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings
6
 people
 Calories 162 kcal
 Author Neha Mathur
Ingredients

3 tbsp Ghee
3-4 Clove
10-12 Almonds Crushed
10-12 Cashew Nuts Crushed
10-12 Raisins
2 tbsp Pistachios Crushed
2 tbsp Chironji
1 cup Fine Vermicelli
1 litre Full Fat Milk
5-6 Dates Chopped
1/4 cup Sugar
15-20 strands Saffron Soaked in 2 tbsp milk
1/2 tsp Cardamom Powder
Instructions

Heat ghee in a heavy bottom pan.

Add cloves, almonds, cashew nuts, raisins, pistachios and Chironji and fry till they are slightly browned. Remove them on a plate.

Add vermicelli in the pan and fry till slightly browned. Remove on a plate.

Now add milk and dates in the same pan and cook for 10-12 minutes until milk is slightly reduced.

Add fried vermicelli and dry fruits and cook for another 10-12 minutes until vermicelli is softened.

Add sugar, saffron soaked in milk and cardamom powder and cook for another minute.

Transfer the Sheer Khurma in serving bowls.

Garnish with almonds and pistachio slivers.

Serve warm.

Recipe Notes

Use fine vermicelli specially made for making sheer khurma. These are also called nylon vermicelli.

Use full fat milk to  make this dessert. It will thicken to a creamy goodness increasing the taste of the dessert.

Use of dates is a must while making sheer khurma. Use seedless dates and chop them into small pieces before adding them in the milk.

Crush the clove slightly before adding it in the ghee as it will release the flavours better.

You can also add or skip adding saffron. Adding saffron makes it more rich and flavourful but skipping it gives a whole new flavour to the dish.

Add some more milk if the sheer korma gets too thick.