EID SPECIAL RECIPE BY YOUNG CHEF MANU KWATRA.
RECIPE: SHEER KHURMA
INGREDIENTS:
Long cut roasted vermicelli: 100 grams
Clarified butter (Ghee): 2 tablespoons
Milk: 500 ml
Sugar: 4 tablespoons
Green cardamom pods: 3-4
Khoya: 2 tablespoons
Cashew nuts: 4-5 (Roasted and unsalted)
Almonds: 4-5 (soaked and unsalted)
Raisins: 4-5
Pistachios: 2-3 (unsalted)
Kewara water: 1/2 tablespoon.
FOR GARNISH:
Mix dry fruits (unsalted)
Silver leaves (Chandi warq): 1 sheet
A few rose petals (Pick an organic rose).
DIRECTIONS:
Step 1
Take a saucepan, add 2-3 tablespoons of clarified butter (ghee) and let it heat for about two minutes.
Step 2
Add vermicelli into the saucepan and roast it for 3-4 minutes.
Step 3
Add a glass of lukewarm milk and sugar into the saucepan and reduce to a thick consistency.
Step 4
Place the cardamom pods in a mortar and lightly pound with a pestle. Then, add them into the saucepan. Also, add 2-3 tablespoons of khoya and stir well.
Step 5
Lastly, add 1/2 tablespoon of kewara water into the saucepan and stir well.
Step 6
Carefully remove Sheer Khurma from the pan by using a ladle and pour it into a bowl. Garnish it with silver leaves, rose petals and serve hot.
Recipe by: YOUNG Chef Manu Kwatra.