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(Redirected from Cookbook:Sheer khurma)
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.
- 200 grams dry vermicelli
- 1 1/4 cups ghee
- 100 grams dried dates, soaked overnight, pitted and chopped thin
- 100 grams almonds, blanched and slivered
- 100 grams white raisins
- 100 grams halved cashew nuts
- 12 cups milk
- 2 cups cream
- 4 cups water
- 3 cups sugar
- 2 tablespoons cardamom powder
- Pour the ghee in a large pot over a low flame.
- Fry the cashew nuts in the ghee until browned.
- Turn off the flame and add the raisins.
- When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.
- Switch the low flame back on and heat the ghee.
- Fry the vermicelli in the same ghee, stirring so it turns golden-brown. Watch it carefully so it does not burn.
- Pour in the milk and water.
- Add the cashews and raisins back into the mixture.
- Add the sliced dates and almonds.
- Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
- Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
- Heat just a little longer and mix well.
- Serve hot.