How To Make Sheer Kurma?


2 Answers

Iftikhar Ahmad Profile
Iftikhar Ahmad answered
Sheer Kurma


1. Milk 1000 Ml
2. 250 grm Seviyan (Vermicelli)
3. 250 Gram Sugar
4. 1/4 cup almond chopped
5. ¼ Cup kajo chopped
6. 1/2 cup coconut chopped
7. 1/2 cup pistachios chopped
8. Small 4 to 6 pieces of cardamom
9. ¼ cup of dried dates
10. I tab spoon kewrda essence

1. On pot add milk and sugar with cardamom and bubbled it on high fire as make it some thick.
2. On the other hand take a pan and add vermicelli and  fry it till it becomes golden brown.
3. Now add vermicelli in boiled thick milk and make them cock. And cock them as thick as milk becomes half of it and vermicelli becomes soften.
4. Now add all items kajo, almonds, pistachios, dried dates on it and cook it for 2 minutes more. Then Add kewrda few droops on it
5. Now sheer Kurma is ready.


Now put out sheer kurma on a bowel and spread dried chopped coconut on it in which ever design you want and keep it in cold and serve to guests.

Method 2

1. Add Koya
2. Barfi
Method is all above but just ass koya and barfi when milk is bubbling .
dolly vaz Profile
dolly vaz answered

1 package Vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almond, cashews and pistachios
1/2 cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter


Fry the vermicelli in the butter until well browned but not burnt.
Fry on low heat until all the butter is dried.
Add in 1/4 cup sugar and fry again.
Add in the whole milk cup by cup, stirring constantly, and bring to boil.
Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachios, and the remaining sugar.
Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
The vermicelli must be very soft by now.
Quickly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
Garnish with the saffron strands and powdered cardamom, and serve immediately.
Note:The dish remains fresh for up to one week if kept in the fridge.

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