ashu's Blog

Archive for the ‘Eid Recipes’ Category

Ingredients
* 1 packet Vermicelli
* 1 gallon Whole Milk
* 1 cup Sugar
* 20 cloves Whole Cardamom Pods
* 1/2 teaspoon Cardamom Powder
* 1 cup Almond, Cashews and Pistachios, slivered
* 1/2 cup Fresh Cream
* 1/2 tsp Saffron Strands
* 3 tbsp Charoli Nuts
* 1/2 cup Light Brown Raisins
* 1/2 tsp Rose Water
* 1 tbsp Butter

Method:

* Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will get dried.
* Add in 1/4 cup sugar and mix well. Cook for a few seconds and then add in the whole milk, cup by cup, stirring constantly. Bring it to a boil.
* Now, add raisins, whole cardamom, and 1/2 cup almonds, cashews and pistachios, along with the remaining sugar.
* Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved.
* The vermicelli must be very soft by now. Quickly add in the rose water, charoli and fresh cream and let it simmer, covered, for 10 minutes.
* Garnish with the saffron strands and powdered cardamom, and serve immediately

Note: The dish remains fresh for up to one week, if kept in the fridge.


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