Sheer Khurma with Condensed Milk is Incredibly Delicious

Celebrating Eid without Sheer Khurma is like having a birthday without a cake. However, any Sheer Khurma won’t do, the recipe has to be just right, for the little ones, and the grown ups, for your guests and all family members. We usually follow a khandaani recipe that has been handed down through generations, with slight variations. And this time, the variation is none other than good ‘ol condensed milk – the super-delicious Comelle that makes life super-awesome!

So here goes, follow the recipe and create sweet magic in your kitchen!

Ingredients:

2 tbps oil

1 litre Milk

1/4 cup ground rice (prewashed, dried and ground in a dry grinder)

1-2 tbsp sugar (depending upon level of sweetness – ONLY add this after adding the condensed milk and checking the level of meetha)

1/2 pkt Vermicelli (Siwaiyyan) cracked into smaller pieces.

1 tsp cardamom (illaichi) powder. You can use fresh illaichis, peeled with the seeds ground, or you can use the powder.

2-3 tbsp peeled, sliced almonds

2-3 tbsp peeled and sliced pistachios

Tip: soak the pistachios and almonds 2-3 hours in advance and peel off the skin after.

Keep aside some almonds and pistachios for garnish

A strand or two of saffron if required

1 tin sweetened condensed Milk – Comelle

Please Note: If you want a quick-cooking, runny consistency Sheer recipe, omit the ground rice and follow the same recipe.

Method:

In a heavy bottomed stainless steel pot, lightly fry ½ the sliced almonds and pistachios till golden brown – keep aside for garnish.

Then fry vermicelli till it turns golden brown and keep aside as well.

Use the same pot to pour in the milk and the dried ground rice. Let this come to a slow boil. Once boiling, reduce the heat to a light simmer, taking care that you stir the milk at the bottom, to prevent it from burning.

Add the cardamom powder and let it simmer for a good 20 minutes, till the milk thickens.

Add in the unfried nuts and let it cook another 10 minutes, covered, on very low heat.

Add in the saffron (blended in 2 tbps milk) and the fried vermicelli (which will further thicken the sheer). If you feel the sheer is too thick, you can always add in ½ cup more milk and keep stirring to mix it in well.

 After 2 minutes, add in the condensed milk gradually, stirring as you pour.

Taste the Sheer for sweetness. If you feel it’s not sweet enough, add in the sugar, 1 tbsp at a time to adjust the meetha.

Let this cook for a minute or two. Pour the warm Sheer into a glass bowl. Garnish with the fried nuts! Refrigerate overnight for a perfect Eid morning Sheer.