Cookbook:Sheer Khurma

| Indian Cuisine | Dessert

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.

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

Procedure

 * 1) Heat the ghee in a large pot over a low heat.
 * 2) Add the cashew nuts to the ghee, and fry until browned.
 * 3) 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.
 * 4) 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.
 * 5) Pour in the milk and water. Add the cashews and raisins back into the mixture.
 * 6) Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.
 * 7) Keep on the low flame for another 2 minutes, then add cream and cardamom powder.
 * 8) Heat just a little longer and mix well.
 * 9) Serve hot.