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.

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