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Sheer Qurma/ Khorma/ Korma Yum
Sheer Qurma/ Khorma/ Korma
Course dessert
Cuisine hyderabadi
Prep Time
10 minutes

Cook Time
20 minutes
Servings
serving
Ingredients
  • ½ cup Thin Semya (Vermicelli)
  • 12 oz . cans milk of Evaporated
  • ½ cup milk Whole
  • 3 tbsp Condensed milk
  • to taste Sugar
  • 1 tbsp Almonds Cashews Raisins , , – each
  • ½ tsp cardamom Ground
  • 6 – 8 Dates
Course dessert
Cuisine hyderabadi
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • ½ cup Thin Semya (Vermicelli)
  • 12 oz . cans milk of Evaporated
  • ½ cup milk Whole
  • 3 tbsp Condensed milk
  • to taste Sugar
  • 1 tbsp Almonds Cashews Raisins , , – each
  • ½ tsp cardamom Ground
  • 6 – 8 Dates
Sheer Qurma/ Khorma/ Korma
Instructions
  1. Heat 1tbsp ghee in a saute pan; add the nuts and fry until golden. Remove and set aside. In the same pan, roast the dates and set aside.
  2. Heat 2tbsp ghee in the same pan; add the semya/ vermicelli and roast on medium-low flame until golden. If using roasted semya, just roast for couple of minutes so that they start smelling fragrant. Add 2tbsp water to slow down the cooking temperature.
  3. Now add evaporated milk, whole milk and bring the mixture to a boil. Lower the heat and simmer for 3-4 minutes.
  4. Next add sugar, condensed milk, ground cardamom; mix well and cook until the sugar dissolves and the mixture starts to thicken a little bit.
  5. Turn off the heat and add the fried nuts and dates. Enjoy hot, cold or at room temperature.
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