Sheer Khurma recipe
information
Sheer Khurma is an Indian dessert, traditionally prepared at the end of the Ramadan fast. It is quite sweet and delicately spiced with cardamom.
ingredients
750 ml (1 1/4 pints) milk
1 green cardamom
1 tbsp (15 ml) single cream
3 oz (75 g) vermicelli
6 tbsp (90 ml) sugar
4 oz (100 g) desiccated coconut
2 tbsp (30 ml) 2 tbsp chopped blanched almonds
25 g (1 oz) pistachio nuts, blanched, skinned and crushed
1 green cardamom
1 tbsp (15 ml) single cream
3 oz (75 g) vermicelli
6 tbsp (90 ml) sugar
4 oz (100 g) desiccated coconut
2 tbsp (30 ml) 2 tbsp chopped blanched almonds
25 g (1 oz) pistachio nuts, blanched, skinned and crushed
method
1. Put the milk, cardamom and cream into a saucepan and bring to the boil.
2. Reduce the heat as low as possible, and cook until thickened (30 - 45 minutes), stirring occasionally.
3. Add the vermicelli to the thickened cream and stir for a few minutes.
4. When the vermicelli is half cooked, after about 7 minutes, add the sugar and increase the heat to give a rolling boil.
5. Boil for 2 minutes, then reduce the heat to a simmer.
6. Stir the coconut, almonds and pistachios into the mixture.
7. Simmer over low heat for 30 minutes. Remove the cardamom, pressing out any liquid from it.
8. Serve hot or cold.
2. Reduce the heat as low as possible, and cook until thickened (30 - 45 minutes), stirring occasionally.
3. Add the vermicelli to the thickened cream and stir for a few minutes.
4. When the vermicelli is half cooked, after about 7 minutes, add the sugar and increase the heat to give a rolling boil.
5. Boil for 2 minutes, then reduce the heat to a simmer.
6. Stir the coconut, almonds and pistachios into the mixture.
7. Simmer over low heat for 30 minutes. Remove the cardamom, pressing out any liquid from it.
8. Serve hot or cold.
serving amount
serves 4 to 5
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
