Cooking with B.J

Back to Pakistani Cookery


             Sheer Khurma


-  2 liter of milk
- 1 litre water
- 1 cup sugar
- 8 dried dates
- 6-8 whole cardamoms
- 1\4 cup ghee or butter

- 6-7 seeds of cardamom (crushed).
- 1 cup of vermicelli (sayaiyan)
- 1/4 cup chopped pistachios
- 1/2 cup dried coconut
- 1/2 cup chopped almond
- 1/4 cup raisins
- 1tsp kevera essence, diluted or 1\4 tsp., if concentrated

1. Soak 3 dried dates and coconut in water for 2 hours, until soft. then thinly slice them.
In a pot add milk, water, 5 dried dates and  cardamoms and simmer on low heat for about 2 hours or until about 1 1\2 litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk.
3. Heat ghee or butter in a heavy based pan add crushed  cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
. Add warm milk to it, bring to boil and cook for 5-8 minutes, until cooked through. 
. Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence .
Can be served hot or chilled.