Sheer Khorma
A traditional, authentically Hyderabadi family recipe with milk and sugar simmered and reduced for hours, a variety of delicious nuts sauteed in clarified butter and roasted vermicelli. One of the very few Indian desserts I make and thoroughly enjoy. Need I say more!
Servings: 10
Ingredients
For Sheer Khorma
- 1 gallon whole milk
- 3 pods cardamom
- 2 cups half and half
- 1.5 packets vermicelli 225 grams
- 1/2 cup peeled pistachios *thinly slivered
- 1/2 cup peeled almonds *thinly slivered
- 1/2 cup dates *pitted and sliced
- 1/2 cup golden raisins
- 1/4 cup Chironji *Charoli seeds
- 4 tbsp ghee *see recipe in notes
- 1 cup sugar *to taste
- 1/2 cup light brown sugar *to taste
- 1/4 tsp saffron threads *crushed in mortal and pestle
For Ghee (Clarified Butter)
- 2 sticks unsalted butter *sweet cream
- 3 pods cardamom
Instructions
- In a non-stick cooking vessel or large saucepan, heat 1 gallon of whole milk on medium heat with 3 cardamom pods for 30 minutes, stirring frequently (*very important). After 30 minutes, turn heat to medium low, add the sugars, mix well and continue cooking on medium low heat for 1 hour. Now add the half and half, turn heat to low, and simmer for at least 1 more hour, stirring frequently, as needed.
- While milk is simmering, slice and saute nuts (almonds, pistachios, golden raisins, Charoli seeds and also the dates, separately in batches) in 2-3 tbsp of prepared ghee. Set aside.
- Preheat oven to 325 degrees Fahrenheit. Place vermicelli in a baking sheet lined with aluminum foil (break strands in half and spread evenly). Drizzle with 2 tbsp ghee and bake for 12-15 minutes (Check in between and gently mix once to allow for even roasting). Please take caution not to burn. We are looking for a light golden color on the vermicelli, and we do not want to break the vermicelli either, so please be gentle. Once evenly roasted, remove from oven and let roasted vermicelli cool.
- Once milk is reduced and simmered for at least 2.5 hours total, turn heat to medium, add the crushed saffron and stir well. Now add the roasted vermicelli, gently stir and cook for 1-2 minutes and then immediately turn heat off. Please do NOT overcook the vermicelli. It will soften in the milk quite quickly. Remove from heat and add the sauteed nuts. Gently stir (keep some nuts aside to garnish when serving).
- Sheer Korma is now ready. It can be served hot, immediately, which is the way we serve it in our family. Nosh Farma'aiye!
Notes
For the ghee (clarified butter), heat 2 sticks of unsalted, sweet cream butter in a preheated saucepan on low heat. To the butter, add 3 cardamom pods. Simmer this mixture on low heat for 15-20 minutes until the solids stick to the bottom of the saucepan and the now clarified butter rises to the top. Turn heat off, let cool for 5 minutes and then strain the clarified butter into a glass bowl. Discard the solids.