Sheer Kurma | How to make Sheer Kurma without mawa | Sheer Khurma recipe

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Sheer Kurma | How to make Sheer Kurma without mawa | Sheer Khurma recipe

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Ingredients

1/2 litre Milk
1/4 cup Sugar
1/4 cup Ghee
1/4 cup Mixed dry fruits (Sliced) (We use Kaju, Badam, Pista and Charoli)
1/4 cup Roasted vermicelli
1/4 tsp Cardamom Powder (Elaichi Powder)
few Kesar strands
Cuisine:
    • 20 mins
    • Medium

    Ingredients

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    Sheer Kurma is a staple in every muslim household on Eid. Every house has its own version, but like everyone else i love the version my mom makes. Ammi ke haath ke khaane ki baat hi kuch aur hoti hai. I am sure everyone is going to agree to this! The one really good thing about my mom’s version of sheer kurma is that its not very sweet or heavy, even though she uses ample amount of ghee. The trick is, that she does not add any mawa or khoya to it, instead uses full fat milk and cooks it down to get its natural thickness out. I am sharing our version of sheer kurma and will be absolutely glad to hear and try your versions too! Hey, btw Eid Mubarak in advance :*

    Directions

    Steps

    1
    Done

    Heat milk in a deep bottomed pan. Keep stirring often do not let the milk come to a boil. Keep stirring in order to ensure no malai (Cream layer) forms. After the milk starts to boil, cook for another 10 mins on low flame while stirring often. (Note: the time required for the milk will increase as you increase the amount of milk)

    2
    Done

    In a another thick bottomed pan add 1/4 cup ghee. Keep the gas on low flame and add sliced dry fruits and vermicelli. Roast them for a min.

    3
    Done

    Add the hot milk into this. Be careful, add just a little bit in the start as the milk will boil up when you add it to the hot pan. Stir well.

    4
    Done

    Add sugar, cardamom powder, kesar and mix well. Let the sheer kurma simmer on low flame for 10-15 minutes. Keep an eye as the milk might boil up. Keep stirring often.

    5
    Done

    Your Sheer Kurma is ready. Serve hot!

    Sana Sayyed

    Food Blogger | Recipe Developer | Chilli Addict | Lawyer | Spice Lover

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