Sheer Khurma
Dessert Sheer khurma is a sweet noodle soup served by Muslims in Indian and other South Asian countries to guests during the holy month of Ramadan. The recipe originally comes from Mughal-India.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Heat the ghee in a large pot over a low heat.
- 02
Add the cashew nuts to the ghee, and fry until browned.
- 03
Turn off the flame and add the raisins. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
- 04
Switch the low heat back on and heat the ghee. Add the vermicelli and fry, stirring so it turns golden-brown. Watch it carefully so it does not burn.
- 05
Pour in the milk and water. Add the cashews and raisins back into the mixture.
- 06
Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
- 07
Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
- 08
Heat just a little longer and mix well.
- 09
Serve hot.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Murcotipton; view original image record .
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