A traditional Muslim festive dessert Sheer Khurma or Sheer Khorma (Vermicelli Pudding) is a delicious dessert in Pakistan, Afghanistan, India and Bangladesh prepared on Eid-ul-Fitr and Eid-al-Adha. Sheer Khurma made from Vermicelli (Seviyan), Sugar and Dates. Follow this step-by-step recipe to make this creamy Mughlai dessert at home during Ramzan & Eid. Ramadan special Recipe.

Ingredients:

• 1 & 1/2 Litre Full-Fat Milk
• 1 cup Sugar
• 1 cup Vermicelli (Seviyan)
• 5 – 6 tbsp. Clarified Butter (Ghee)
• 3 tbsp. Raisins
• 5 Dates (sliced)
• 1/2 tsp. Cardamom Powder
• 25 Cashews
• 25 Almonds
• 25 Pistachios
• 1 tbsp. Chironji (Charoli)

Instructions:

• Soak Dry fruits (Cashew, Almonds, Pistachios and Chironji) in hot water for 1 hour. Remove the skin and slice all the dry fruits except Chironji.
• Heat 2 tbsp. Clarified Butter in a pan.
• Sauté soaked & sliced dry fruits over medium flame for about 4 – 5 minutes, remove from pan and keep aside.
• In the same pan, sauté Raisins & sliced Dates until nice aroma comes and Raisins puffs up, remove from pan and keep aside.
• Now, add 3 tbsp. Clarified Butter in the same pan, add broken Vermicelli (Seviyan) and roast till golden brown. Stir continuously.
• Stir and add Milk.
• Cook over medium flame and allow the Milk to come to a boil.
• Lower the flame and cook for 5 – 7 minutes more.
• Vermicelli will become soft after 5 – 7 minutes of cooking.
• Now add Sugar and Cardamom Powder, mix well and cook for another 5 minutes.
• After 5 minutes, add Dry Fruits, stir and cook for 2 minutes.
• After 2 minutes, switch off the gas.
• Garnish with Dry Fruits and serve Sheer Khurma hot or cold.

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Watch Sheer Khurma Recipe video in Hindi