Sheer kurma Ramazan Special | Jabbar Bhai

Sheer kurma

The easiest way to make a tasty sweet– let’s see how to prepare Sheer kuruma.

Ingredients:

  • Full cream milk – 1.5 litres
  • Chironji seeds – 20 gm (in Tamil it’s called “Sara parupu”)
  • Cucumber seeds – 20 gm
  • Cashew – 20 gm
  • Almond – 20 gm
  • Dry grapes – 20 gm
  • Dry Dates – 20 gm
  • Sugar – 400 gm
  • Water – 150 ml
  • Rumani vermicelli – 100 gm (Rumani Vermicelli – this will be very thin and long)

 

Things to do before we start cooking–

  • Wash the Chironji seeds, cucumber seeds and dry nuts before taking them for cooking.

Steps to prepare Sheer Korma -

Place a wide mouth vessel, preferably a 5 litre vessel on the burner.

Pour 1.5 litres of ‘full cream milk’ and let the milk boil.

Stir occasionally so that milk doesn’t burn and stick to the bottom.

Once milk boils fully, put the flame in low. Let the milk stay in low flame for some time.

Place another pan (preferably a 3 litre pan) on another burner. Turn on the flame.

Pour 50 ml of ghee. Let it start heating in LOW FLAME.

Put the below in the pan with ghee

  • Chironji seeds – 20 gm (in Tamil it’s called “Sara parupu”)
  • Cucumber seeds – 20 gm
  • Cashew – 20 gm
  • Almond – 20 gm
  • Dry grapes – 20 gm
  • Dry Dates – 20 gm

Stir them continuously for 1 minute – let the contents get fried to golden colour.

Put 100 gm of Rumani vermicelli in the pan containing fried dry nuts. Break vermicelli before adding.

Start stirring for 2 minutes and let the vermicelli get fried till golden brown. 

  • Now, TURN OFF the flame. Place the pan aside.
  • Let the contents (dry nuts and vermicelli) cool – we should add this to milk only after cooling.

How to make Sugar Syrup?

Place another medium sized pan on burner. Turn the flame to HIGH mode.

  • Put 400 gm of sugar in it.
  • Pour 150 ml of water.
  • Start stirring so that sugar starts dissolving.
  • Once the water starts boiling, turn the flame to LOW.
  • Stir continuously (for 2 or 3 min) in low flame so that we get a sugary syrup.
  • Turn off the flame.

Now, let’s add the cooled vermicelli + dry nuts mixture into the boiling milk.

Stir continuously for 2 minutes in HIGH flame– the vermicelli will get cooked in the boiling milk.

Then, we need to pour the sugar syrup into the milk.

Stir continuously for another 2 or 3 minutes (so that milk gets thick).

Turn of the flame – our tasty sheer korma is ready to be tasted.

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