Sheer Korma is a vermicelli delicacy made especially during festive occasion of Eid / Ramadan. ‘Sheer’ means ‘milk’ and ‘korma’ is ‘dates’ in Persian language. I remember as a child that my dad’s friend would give us sheer korma every Eid and it would be so lip smacking. At home would make vermicelli kheer with milk and dry fruits which is very much similar to sheer korma but they taste completely different.
Here we go without much delay for the recipe.
4 cups Whole milk (full cream )
1/4 cup seviyan (thin variety)
1/4 cup badam/raisins/cashew/charoli nuts/pistachio chopped
5-6 stands saffron
1/2 tsp kewra essence
3 tbsp ghee
1/3 cup sugar or as needed
Soak saffron in 3 tbsp warm milk.
Take 1/2 cup milk from 4 cups mentioned and soak dates.
In non stick pan roast the dry fruits with little ghee mentioned above. Remove and keep aside. Pour the remaining milk in the same pan and boil until it reduces to half the quantity.
Add sugar and dates mix(along with milk) mix well.
Add the saffron and essence.
Now add seviyan and cook until it becomes soft.
Mix all the roasted dry fruits and remaining ghee.
Badam to be soaked in water and peeled.
Seviyan will not take much time to cook as it is of thin variety.
Once sheer korma cools down it tends to thicken.
More ghee can be added if required.
Serve hot or chill, enjoy!!!
Thank you for stopping by, please share your experience in making sheer korma.I am sure you will enjoy as much as me and my family did.