Sheer khurma or sheer korma is a traditional recipe that is a must-make for the festival of Eid. This Eid dessert is made using fine vermicelli cooked in ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
½cupsugaradd more or less according to your liking.
Heat 3 tbsp ghee in a large heavy bottom pot over medium heat.
Once the ghee is hot, add cloves, almonds, cashew nuts, raisins, pistachios, and chironji to the pot and fry until they are lightly browned (3-4 minutes). Keep stirring while frying. Remove them on a plate using a slotted spoon.
Break vermicelli into 2-3 inch long pieces. Add 1 tbsp ghee and crushed vermicelli to the same pot and fry till slightly browned on low heat (3-4 minutes). Keep stirring constantly while frying to avoid them from burning at the bottom of the pan. Remove on a plate.
Add milk and 5-6 chopped seedless dates to the same pot and cook on medium heat for 10-12 minutes. Keep stirring frequently.
Add the roasted vermicelli and roasted nuts to the pot and cook on low heat for another 10-12 minutes until vermicelli is softened and sheer khorma is slightly thickened.
Add sugar, saffron soaked in milk, and cardamom powder and cook for another minute.
Serve it warm or chill it for a few hours before serving.
The nuts get burned in just a few seconds. So be very carefulwhile frying them. They will keep browning in the residual heat, so remove them from the pot as soon as they turn light brown.Use fine vermicelli specially made for making sheer khurma. These are also called nylon vermicelli.You can also add or skip adding saffron. Adding saffron makes it richer and flavorful but skipping it gives a whole new flavor to the dish.Some people like their sheer korma thin and some like it thick. You can adjust the consistency by adding less or more milk.Chironji is not available easily sometimes and it also goes bad soon. So if you wish, you can skip adding it.