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Vermicelli Kheer & Shahi Sheer Khurma
Vermicelli Kheer
| Ingredients:
1 kg milk
3-4 tbsp vermicelli
2 tbsp sagodana
½ cup sugar
½ tsp cardamom
2 tbsp pistachio/almond sliced
Kewra or rose essence
4 tbsp condensed milk |
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Method:
- Boil milk with sagodana till tender.
- Add vermicelli and when the mixture thickens add cardamom, pistachio/almond and rose essence/extract.
- Transfer to a deep serving bowl and garnish with silver foil (warq).
- Serve cold.
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Shahi Sheer Khurma
| Ingredients:
1 kg milk
½ cup vermicelli
1 tbsp ghee
3 green cardamoms
4 dry dates
3 tbsp sliced pistachio,
3 tbsp sliced almond
½ tsp saffron
¾ cup sugar, levelled
1 tbsp khoya |
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Method:
- Heat ghee and add cardamom.
- When it crackles, add vermicelli and fry till brown.
- Make sure the flame is not very high as the vermicelli can easily get burnt.
- Add milk with sliced dry dates and cook till the dates are tender.
- Add sugar and when the sugar dissolves add saffron, almonds and pistachio.
- Serve in bowls.
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