Cookbook:Sheer khurma

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Cookbook | Ingredients | Recipes | Indian Cuisine | Dessert

Sheer Khurma is a sweet noodle soup served by many Pakistani, Bangladeshi and Indian Muslims to guests during the holy month of Ramadan. The recipe was originally a Mughal-Afghan dish, imported to Mughal-India.

Ingredients[edit]

Procedure[edit]

  1. Pour the ghee in a large pot over a low flame.
  2. Fry the cashew nuts in the ghee until browned.
  3. Turn off the flame and add the raisins.
  4. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
  5. Switch the low flame back on and heat the ghee.
  6. Fry the vermicelli in the same ghee, stirring so it turns golden-brown. Watch it carefully so it does not burn.
  7. Pour in the milk and water.
  8. Add the cashews and raisins back into the mixture.
  9. Add the sliced dates and almonds.
  10. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
  11. Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
  12. Heat just a little longer and mix well.
  13. Serve hot.

Serves 12.

External links[edit]