SHEer Khurma

I love hyderabadi cuisine. Specially hyderabadi muslim cuisine. It is so rich, the look , the smell and the ingredients, everything is rich.
I have always wanted to learn a lot of hyderabadi recipes. This was one of them. The rich gold hand rolled vermicelli, is so delicate that it breaks just with a touch and melted in your mouth once cooked. I am so happy that i have finally achieved the shahi kheer 🙂

 

 

 

Ingredients
2 cups – Crushed vermicelli
1 ltr – Full fat milk
200 gms. – Condensed Milk
1 tsp – Saffron
1 tbsp – Rose water
2 to 3 nos – Elaichi/ Cardamom
3 tbsp – Ghee
1 tbsp – Raisins
1 tbsp – Cashews
1 tsp – Sliced Pistachios

 

Preparation
In a pan roast the vermicelli with 2 tbsp ghee till nice and gold. Set it aside.
In a small pan heat take a tbsp of ghee. Add raisins and cashews and let it turn gold and let the raisins puff up.

Method
In a deep and wide pan heat the milk and bring it to a boil. Lower the flame and let it boil till it reduces to half in quantity. Now add the condensed milk to it. Add the roasted vermicelli and the raisins and cashews and cook it on low flame for 15 mins. Let the kheer thicken. Switch off the flame and add powdered elaichi and rose water.

 

Garnish with pistachio slices and drizzle some rosewater on top.