- Vermicelli (Thin Variety) – 75gms
- Milk – 500ml
- Sweetened Condensed Milk – 200gms
- Cream – 200gms
- Ghee – 1Tbsp
- Seedless Dates – 3
- Raisins – 7
- Cashew Nut Pieces – 7
- Almonds – 4
- Cardamoms – 4
- Sugar to Taste
Crush the long vermicelli to pieces (around 3” pieces). Chop the seedless dates. Blanch almonds and remove the skins. Cut the blanched almonds into thin pieces. Make powder of the cardamom seeds in a mortar & pestle.
Heat a pan and add ghee to it. When ghee is melted add raisins and fry till they swell and are golden in color. Take the fried raisins into a bowl and add cashew nut pieces. Fry the cashew pieces till golden in color. Now add the vermicelli to the remaining ghee and fry on low flame till golden in color. As the vermicelli is too thin it gets burnt if fried on high flame. When the vermicelli is golden in color add the milk. Now increase the flame to high and cook stirring continuously till the milk reaches a boil. When milk starts boiling add sweetened condensed milk and mix well. Cook for one minute stirring all the while. Then add cream and mix well. Cook stirring for one more minute. Now taste the mixture and add required amount of sugar for sweetness. Mix well and add cardamom powder and chopped dates. Mix well and transfer to a serving bowl. Garnish the sheer kurma with the fried raisins and cashew nuts. Sprinkle the thinly sliced almonds and serve hot.
Points to Remember:
Here in this recipe I have used 25% milk fat, low fat cream. If desired one may add full cream or heavy whipping cream.
The amount of milk, condensed milk, cream and sugar may be added as per taste.
This recipe can be prepared in a short period. The vermicelli is too thin and gets cooked fast. Using condensed milk reduces the process of thickening the milk by reducing it.
Do not be tempted to fry the vermicelli on high or medium heat. As the vermicelli is too thin it will get burnt fast when fried on high or medium flame.
Keep the consistency of the sheer kurma thin only. With the proportions given above prepare sheer kurma and serve immediately. On cooling sheer kurma becomes thick. To retain the same consistency throughout, add 300ml boiled milk and one table spoon sugar to the prepared sheer kurma and mix well. This way the sheer kurma will be thick yet be of pouring consistency throughout.
This delicacy is prepared for the festival of RAMZAN. We get this type of thin vermicelli in the market only during this festival season.
The thin variety vermicelli brings a unique taste to this Kheer which can be enjoyed by preparing this dish during this season.