Sheer Khurma
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.
Source and licence
"Sheer Khurma" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sheer_Khurma, revision 4587249), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sheer_Khurma&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587249
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Heat the ghee in a large pot over a low heat.
- Add the cashew nuts to the ghee, and fry 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 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.
- 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.