Tradition Hyderabad dessert prepared especially during festival of Eid. This sweet dish is very popular in India and Mid East. Rich and creamy dish scented with rose water and cardamom powder loaded with assorted nuts and raisins. Deliciously thick and lip smacking sweet which is perfect for any special occasion. Introduced by Moghuls this Hyderabadi dessert is a must during Ramadhan. I made this to clear my nuts stock and truly worth trying. Sheer Khurma or Shir Korma has become one of my favorite dessert and the dish justify the ingredients and effort.
Ingredients
1 liter whole milk
1 cup broken vermicelli
7-8 pitted dates,chopped
9-10 almonds,choppped
9-10 pistachios,chopped
10-12 cashews,broken
10-12 golden raisins
1/2 cup khoya/mawa
4-5 tbsp granulated white sugar
2 tbsp ghee
1 1/2 tsp rose water
1/2 tsp cardamom powder
Methods
Melt ghee in a pan over medium heat and fry the raisins and chopped nuts for 1-2 minutes till golden. Keep aside.
On the same pan, fry the vermicelli approximately for 2-3 minutes or till golden brown.
Add the khoya and fry for 1-2 minutes.Add the milk and boil the milk on medium-high.Stir in between to avoid the vermicelli from sticking on the bottom of the pan.
Once the milk boil,reduce heat to medium and boil for another 7-8 minutes. The milk will start to thickens and add sugar. Stir well.
Add the fried nuts,cardamom powder and rose water. Stir and remove from heat.
Serve hot or warm.
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