Hyderabadi Sheer Khurma for Ramadan, Eid
by Tarla Dalal
sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with 24 amazing images.
sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan is an aptly flavoured and sweetened dessert for any occasion. Learn how to make Hyderabadi sheer khurma.
To make sheer kurma, heat the ghee in a broad non-stick pan, add the almond slivers, cashew slivers and pistachio slivers and sauté on a medium flame for 1 minute. Add chirongi seeds and dates and sauté on a medium flame for 1 minute. Add the vermicelli and sauté on a medium flame for 3 minutes. Keep aside to cool completely. Boil milk in a deep non-stick pan, add the sugar, condensed milk and saffron, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the prepared sevaiyan mixture, cardamom powder, raisins and rose water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the flame and serve hot or warm.
Hyderabadi sheer khurma is a traditional preparation made on the festival of Eid. Every household has its own recipe of this rich preparation. Here is an authentic version of this delicacy that is loaded with dry fruits like almond, cashewnuts, pistachios, raisins and dates. Though cutting the dry fruits may seem a little time consuming it is worth all the effort!
The full fat milk and condensed milk bags the credit for the luscious texture of Eid special sheer khurma, while saffron adds a shahi touch to this flavourful dessert. The richness that oozes out of every spoonful of this Indian mithai is truly divine.
When Indian sheer khurma for Ramadan is served along with Shahi Pulao with Nawabi Curry, Paneer Korma and Makai Galouti Kebab and Tandoori Roti it is a festive meal to be devoured with family and friends.
Tips for sheer khurma. 1. Always use full fat milk to make sheer khurma. 2. Do not use seviyan in excess, otherwise it will absorb milk and make your sheer khurma thick. 3. Never add raisins in the beginning or they might curdle the milk, always add them in the end.
Enjoy sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with step by step photos.
Hyderabadi Sheer Khurma for Ramadan, Eid recipe - How to make Hyderabadi Sheer Khurma for Ramadan, Eid
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Sheer Khurma
1 1/2 tbsp ghee
2 tbsp soaked almond (badam) slivers
2 tbsp soaked pistachio slivers
2 tbsp soaked cashew nut (kaju) slivers
1 tbsp chironji nuts (charoli)
1 cup vermicelli (semiya)
2 tbsp sliced dates (khajur)
4 1/2 cups full-fat milk
1/4 cup sugar
1/2 cup condensed milk
1/2 tsp saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
1 tbsp raisins (kismis)
1 tsp rose water
For sheer khurma
- For sheer khurma
- To make {span class="bold1"}sheer khurma{/span}, heat the ghee in a broad non-stick pan, add the almond slivers, cashew slivers and pistachio slivers and sauté on a medium flame for 1 minute.
- Add chirongi seeds and dates and sauté on a medium flame for 1 minute.
- Add the vermicelli and sauté on a medium flame for 3 minutes. Keep aside to cool completely.
- Boil milk in a deep non-stick pan, add the sugar, condensed milk and saffron, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Add the prepared sevaiyan mixture, cardamom powder, raisins and rose water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Remove from the flame and serve thr {span class="bold1"}sheer khurma{/span} hot or warm.
Sheer Khurma Video
If you liked our sheer kurma recipe, do try our other kheer recipes:
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If you liked our sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan, recipe. then do try our other kheer recipes:
- Makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer
- low fat seviyan kheer recipe | low calorie vermicelli kheer | low calorie seviyan kheer
- sabudana kheer recipe | how to make sabudana kheer | janmashtami vrat special recipe | Indian dessert for fasting |
what is sheer kurma made of?
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sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan, is made of: 1 1/2 tbsp ghee,2 tbsp soaked almond (badam) slivers,2 tbsp soaked pistachio slivers,2 tbsp soaked cashewnut slivers,1 tbsp chirongi nuts (charoli),1 cup vermicelli (semiya),2 tbsp sliced dates (khajur),4 1/2 cups full-fat milk,1/4 cup sugar,1/2 cup condensed milk,1/2 tsp saffron (kesar) strands strands,1/4 tsp cardamom (elaichi) powder,1 tbsp raisins (kismis) and1 tsp rose water. See below image of List of ingredients for sheer khurma.
how to make vermicelli mixture
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To make sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan, heat 1 1/2 tbsp ghee in a broad non-stick pan.
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Add 2 tbsp soaked almond (badam) slivers.
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Add 2 tbsp soaked cashewnut slivers.
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Add 2 tbsp soaked pistachio slivers.
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Sauté on a medium flame for 1 minute.
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Add 1 tbsp chirongi nuts (charoli)
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Add 2 tbsp sliced dates (khajur).
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Sauté on a medium flame for 1 minute.
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Add 1 cup vermicelli (semiya).
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Sauté on a medium flame for 3 minutes. Keep aside to cool completely.
How to proceed to make sheer kurma
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Boil 4 1/2 cups full-fat milk in a deep non-stick pan.
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Add 1/4 cup sugar.
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Add 1/2 cup condensed milk.
. -
Add 1/2 tsp saffron (kesar) strands, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
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Add the prepared sevaiyan mixture.
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Add 1/4 tsp cardamom (elaichi) powder.
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Add 1 tbsp raisins (kismis).
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Add 1 tsp rose water.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Remove from the flame and serve sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan hot or warm.
tips to make sheer kurma
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Always use full fat milk to make sheer kurma.
-
Do not use seviyan in excess, otherwise it will absorb milk and and make your sheer kurma thick.
-
Never add raisins in the beginning or they might curdle the milk, always add them in the end.
| Energy | 626 cal |
| Protein | 18.1 g |
| Carbohydrates | 61 g |
| Fiber | 1.7 g |
| Fat | 34.6 g |
| Cholesterol | 36 mg |
| Vitamin A | 649.7 mcg |
| Vitamin B1 | 0.6 mg |
| Vitamin B2 | 0.5 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 4 mg |
| Folic Acid | 28 mcg |
| Calcium | 628.6 mg |
| Iron | 2.4 mg |
| Magnesium | 113.6 mg |
| Phosphorus | 401.6 mg |
| Sodium | 96.7 mg |
| Potassium | 588 mg |
| Zinc | 1.8 mg |
Delicious and easy dish . Thanx
Love making and eating this...its so yummily satisfactory without having too much sugar. I also put in a tablespoon of dry milk powder when frying the vermicilli and just before adding the milk..