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Excellent Tasting Festive Sheer Khurma

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“I watched this this Sunday on Mirch Masala, Star Plus. It is the recipe of a cookbook writer named Fatima Khan. It is so yum!!”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons ghee
  • 100 g vermicelli (it's known as 'sevain' in Hindi)
  • 2 tablespoons raisins
  • 1 cup water
  • 1 12 liters fresh milk
  • 100 g condensed milk
  • 1 teaspoon green cardamoms, powdered
  • 2 tablespoons chironji
  • 2 tablespoons pistachios, chopped
  • 2 tablespoons almonds, chopped

Directions

  1. Soak vermicelli in water and keep aside.
  2. Heat milk on low flame, stirring frequently, and cook till the 1 1/2 ltrs milk reduces to only 1/2 ltr.
  3. Heat ghee in a small wok.
  4. Add drained vermicelli to the ghee.
  5. You may break the vermicelli into smaller portions when adding with your hands, or, better still, buy the small vermicelli from the market.
  6. It's easier to work with that.
  7. Saute briefly.
  8. Add raisins and water.
  9. Cook on medium flame for 2 minutes.
  10. Increase heat and bring to a boil.
  11. Add the 1/2 ltr of milk.
  12. Mix well.
  13. Add the cardamom powder, chironji, pistachios and almonds.
  14. Mix well.
  15. Remove from stove.
  16. Pour into individual bowls.
  17. Serve immediately.

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