(Redirected from Cookbook:Sheer khurma)
Sheer Khurma is a sweet noodle soup served by Indian and other South Asian countries Muslims to guests during the holy month of Ramadan. The recipe was originally belongs to Mughal-India.
- 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.