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Sheer Kurma
(vermicelli cooked in sweet milk)

1 cup fine vermicelli
2 litres milk, boiled and reduced to 1 litres
A handful of almonds, crushed
A handful of cashew nuts, crushed
1 tbsp pistas chopped
A handful of melon seeds, soaked & skins removed
8 dried dates, de-seeded, cut coarsely & soaked in half cup milk
1 cup sugar
nutmeg grated
1 tsp cardamom powder
cup ghee

Heat the ghee and fry the vermicelli till evenly browned, then remove. Fry the nuts except the pistas and the dates. Heat the milk, adding the sugar. Allow the sugar to dissolve fully before adding the vermicelli. Put in the nuts and keep stirring.

Now add the cardamom powder and nutmeg. Simmer on very low heat. Serve warm.




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