Sheer Qurma


Full Cream Milk 5 cups
Sevayein (Vermicelli) 75 gms
Sugar 2 tbsp
Khoya (reduced milk solid) 50 gms
Ghee (clarified butter) 75 gms
Pistachio 15 gms
Almonds 20 gm
Broken Cashew-nuts 15 gms
Raisins 15 gms
Sliced Dates (deseeded) 20 gms
Cardamom Powder 1 pinch
Saffron 1 gm
Ghee (clarified butter) 75 gms

  1. Dry roast nuts in a little ghee by continually roasting in a wide pan, till golden brown (ensure none of it is burnt). Keep this aside for use later.
  2. In a karahi (deep fry-pan), add some ghee and fry vermicelli till golden brown.
  3. Now add milk to this pan and bring it to boil, after it comes to boil, lower the flame and keep stirring gently and continuously, so that it does not stick to the base of the pan.
  4. Add cardamom powder and work it through, so that it is mixed well.
  5. Add – sprinkle crumpled khoya all over the pan and work it in slowly, so as not to break the strands of vermicelli.
  6. Now add sugar and keep stirring all through, allowing the milk to thicken on low flame (it is important that stirring process does not stop else, it will start sticking to the pan and burn, spoiling the full dish).
  7. When the stage of removing from the flame is almost reached, add saffron and stir a bit, then sprinkle all nuts, raisins and dates stirring it in (keep a few for garnishing separately).
  8. Taste the dish to check the desired level of sweetness, if you find it low, you are free to add according to your taste. Remember dates, raisins, thickened milk and khoya, all add up to the sweetness.
  9. Remove from the flame, garnish with dry fruits and serve warm.