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Sheer Khurma | Sheer Korma Recipe | How To Make Seviyan At Home
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RECIPE
INGREDIENTS
625 ml whole milk, (about 2 1/2 cups) full cream milk
100 grams seviyan (fine whole wheat vermicelli), roasted on a tawa / griddle till golden, and broken into shorter lengths
3 dates (khajur), lightly fried in 1/2 teaspoon ghee, julienned
15 raisins, (kishmish)
5 teaspoons sugar, or to taste
1 pinch saffron, soaked in 2 tablespoons warm milk for 30 minutes
15 pistachios (pista), chopped or sliced
12 almonds, soaked overnight in water to cover, peeled and julienned
COOKING METHOD
- Pour milk into a heavy kadhai or wok over medium heat. Bring to a boil; cook, stirring, till the milk thickens and reduces to about half its quantity, 15 to 20 minutes.
- Slide seviyan into the milk, stir, and continue to cook for 7 to 8 minutes. The seviyan will absorb milk and become plump and soft. Add dates, kishmish, sugar, and saffron (with soaking milk). Stir well and remove from heat.
- Transfer to a serving platter and garnish with pista and almonds. Sheer Khurma can be served hot (like we prefer) or chilled.
Cook’s Note: We like our sheer khurma rich and thick, and not floating in milk. However, if you prefer a thinner consistency, increase the quantity of milk to 1.25 liters (1250 ml – about 5 cups).
- Pour milk into a heavy kadhai or wok over medium heat. Bring to a boil; cook, stirring, till the milk thickens and reduces to about half its quantity, 15 to 20 minutes.
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