Make this Eid extra special with these rich, flavourful dessert glasses of Sheer Khurma. This hand-me-down recipe is made just the way our grandmothers did it back in the day using earthenware! Enjoy this dessert guilt-free for it is packed with calcium, potassium, protein and omega-3.
- Prep Time : 5 minutes
- Cook Time: 10 mins
- Difficulty Level: Beginner
- Full fat Milk: 750ml
- Sabja/ Basil Seeds: 1/3 Cup
- Vermicelli: 1 Cup
- Clarified Butter/ Ghee: 3 Tbsp
- Chopped Cashews: 3 – 4 Tsp
- Raisins: 3 – 4 Tsp
- Thinly sliced Almonds: 3 Tsp
- Thinly sliced Pistachios: 3 Tsp
- Green Cardamom/Elaichi Powder: 1/2 tsp
- Sugar: As needed
- Preheat your earthen pot for half a minute on a low flame. Add milk and stir occasionally. Bring milk to a boil. You may observe the milk rise and become foamy. Let the milk simmer on a low flame for about 1/2 a minute. Add about 1/2 a cup of vermicelli and Sabja seeds. Stir the concoction and turn off the flame.
- In a separate earthen wok roast chopped cashews and raisins as shown in the video for not more than 30 seconds. Keep it aside.
- In the same wok add additional clarified butter to roast vermicelli till it turns soft and changes colour to a dark beige. Add almonds and pistachios and stir roast them for another 20 seconds.
- Add the milk concoction to the wok of roasted vermicelli, almonds and pistachios. Add sugar as per preference with a dash of green cardamom/elaichi powder for flavour. Stir.
- Mix roasted raisins and cashews in the prepared Sheer Khurma. Turn off the flame. Serve.
This delicacy is best enjoyed hot.
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