Sheerkorma Recipes
SHEER KORMA
This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s
Provided by Fatima Ahmed
Categories Breakfast
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Fry the vermicelli in the butter until well browned but not burnt.
- Fry on low heat until all the butter is dried.
- Add in 1/4 cup sugar and fry again.
- Add in the whole milk cup by cup, stirring constantly, and bring to boil.
- Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
- Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
- The vermicilli must be very soft by now.
- Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins.
- Garnish with the saffron strands and powdered cardamom, and serve immediately.
- This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you.
- It keeps fresh for up to one week in the fridge.
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- Dry roast the vermicelli until golden and set aside. If you want then you can roast the vermicelli in ghee also.
- Heat milk in a saucepan or a heavy pot. Let the milk come to a boil. Lower the flame and simmer for 8 to 10 minutes until the milk slightly thickens.
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