Sheer Khurma Ingredients for Sheer Khurma ¼ cup sago (sabudana) 3 litre milk 6-7 dried dates 25 gms Buchanania lazan (charoli) 35-40 pistachios 35-40 almonds 12-15 cashews 3 tbsp ghee ½ cup vermicelli ½ tsp cardamom powder Steps for Sheer Khurma • Take ¼ cup sago (sabudana). Sago should be properly washed and then soaked for 3 hrs. • In a saucepan, heat 3 liters of cow’s milk (or any other milk) on high flame. • Add the sago to the milk and stir continuously. • Take 6-7 dried dates, soak them overnight and cut them into thin slices. • Now take 25 gms Buchanania lazan (charoli). Soak them overnight and remove the outer covering by gently rubbing with your hand. • Take 35-40 pieces each of pistachios and almonds. Soak them overnight, remove the outer covering and cut them into thin slices. • Continue to simmer the milk on low flame for 30-40 mins till the consistency of the milk becomes thick and the sago is properly cooked. • The key to make good quality sheer khurma is to cook the milk properly for a long time. • Soak a pinch of saffron in warm milk and add it to the sheer khurma. • Now add 1 cup sugar to the sheer khurma. • Take 12-15 cashews and soak them in water for 2-3 hrs. Now grind them into a fine paste using milk. • Add the cashew paste to the sheer khurma milk. • In another pan, heat 1 tbsp ghee and add ½ cup vermicelli to it. Fry on medium flame for 2-3 mins while stirring continuously till the vermicelli turns golden brown. • Add the fried vermicelli to the sheer khurma. • In the same pan , again heat 2 tbsp ghee and add all the sliced dry fruits in it. Fry on medium flame for 2- 3 mins while stirring continuously. • Once the dry fruits are properly fried and turn golden in color, add them to the sheer khurma. • Add ½ tsp cardamom powder to the sheer khurma and mix all the ingredients properly. • Turn off the flame, cover the lid and keep for 10-15 mins. • Garnish with more dry fruits and serve. Copyright © 2021 Cooking With Benazir. .