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We request you to check with the hotel team for further details.


Sheer khurma

By Executive Chef Jose Thomas

  • Soak almonds and pistachios separately in warm water for half an hour. Peel the skin and cut into slivers
  • Soak the dry dates in water for one hour, chop into small piecesand fry to avoid the raw flavour
  • Heat ghee in a pan on medium heat, add chopped nuts and raisins
  • Cook till the nuts are fragrant and turn golden brown, keep aside
  • Similarly roast the fried dates
  • Add vermicelli to the same pan, mix well
  • Roast vermicelli till it turns golden brown
  • Boil the milk in a separate vessel with sugar
  • Add the roasted vermicelli
  • Once the milk comes to a boil, lower the heat to medium and let it boil till the milk is reduced and thickened
  • Add fried nuts into the pan, followed by rose water and cardamom powder
  • Sheer Khurmacan be served warm or chilled

 

Ingredients:

  • Ghee - 90 ml
  • Cashews (broken) - 15 no
  • Almonds - 15 no
  • Pistachios - 15 no
  • Raisins - 15 no
  • Dry Dates(unsweetened) - 10 no
  • Thin Vermicelli - 160 gm
  • Milk - 1 ltr
  • Sugar - 110 gm
  • Cardamom powder - 1gm
  • Rose Water - 2 drops