BM # 69
Week 2, Day 2
Theme : Sweets from Indian States
I have always enjoyed cooking specifically from regional states. I love those elaborate thali’s and spreads. It is the Hyderabadi Cuisine, which takes you to the rich world of nawabs and I bring you Sheer Kurma, a special Kheer that they make on Ramzan Eid.
This kheer is made by roasting the vermecilli in ghee and gently simmering all the nuts , flavoring it with cardamon and exotic saffron. The kheer is rich and exotic. It needs a special corner in the tummy specially after you have had a good Hyderabadi meal. More on that later, for now let’s concentrate on Sheer Kurma.
Sheer Kurma


1 tbsp ghee
1/4 cup vermicelli
1/2 cup sugar
3 cups milk
1/4 cup chopped almond, cashews, pistachios
2 tbsp raisins
2 tbsp dry dates
1 tsp chironji
1/2 tsp cardamon powder
2 tbsp rose water


Heat the ghee, and roast the vermicelli till pink.
Add milk.
Add sugar, cook till the sugar dissolves.
Add all dry fruits, raisins, dry dates, charoli and cardamon powder .
Allow to simmer for 4-5 minutes.
The dry fruits will become soft and the Kurma will become thick.
However if it is very thick add boiled milk.
Add rose water.
Garnish with saffron, serve hot or cold.


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Sheer Kurma

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