Sheer Khurma

Name: Sheer Khurma
Yield: 12 servings
Ingredients: 200 g dry vermicelli; 1¼ cups ghee; 100 g dried dates, soaked overnight, pitted and chopped thin; 100 g almonds, blanched and slivered; 100 g white raisins; 100 g halved cashew nuts; 12 cups milk; 2 cups cream; 4 cups water; 3 cups white granulated sugar; 2 tbsp cardamom powder

Sheer khurma is a sweet noodle soup served by Muslims in Indian and other South Asian countries to guests during the holy month of Ramadan. The recipe originally comes from Mughal-India.

serves 12

Ingredients

200 g dry vermicelli
1¼ cups ghee
100 g dried dates, soaked overnight, pitted and chopped thin
100 g almonds, blanched and slivered
100 g white raisins
100 g halved cashew nuts
12 cups milk
2 cups cream
4 cups water
3 cups white granulated sugar
2 tbsp cardamom powder

Steps

Heat the ghee in a large pot over a low heat.
Add the cashew nuts to the ghee, and fry 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 heat back on and heat the ghee. Add the vermicelli and fry, 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.

More recipes with butter, dates, almonds, raisins, cashews, milk, cream or cardamom

Adapted from “Sheer Khurma” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.