RCI-DS.001.0494.001
Sheer Korma
This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- ahmed brand vermicelli1 package
- 1 gallon
- 1 cup
- 20 cloves
- ½ teaspoon
- slivered almonds1 cupcashews and pistachioes
- ½ cup
- saffron strands½ teaspoon
- charoli nuts3 tablespoons
- light brown raisins½ cup
- ½ teaspoon
- 1 tablespoon
Method
1
Melt butter in a large, heavy-bottomed pot over medium heat. Add the Ahmed brand vermicelli and toast, stirring constantly until the pasta turns golden brown and releases a nutty aroma.
5 minutes
2
Pour the fresh whole milk into the pot with the toasted vermicelli, stirring well to combine and prevent lumping. Bring the mixture to a gentle simmer over medium heat.
2 minutes
3
Crush the whole cardamom pods lightly to release their seeds and flavor. Add the crushed pods to the simmering milk, stirring occasionally.
20 minutes
4
Once the vermicelli is soft and the milk has reduced slightly, add the sugar and stir until completely dissolved. Continue simmering gently.
10 minutes
5
Add the slivered almonds, cashews, and pistachios to the pot, stirring to distribute evenly throughout the milk mixture.
2 minutes
6
Sprinkle the cardamom powder, saffron strands, charoli nuts, and light brown raisins into the korma. Stir gently to incorporate all the ingredients.
1 minutes
7
Remove the pot from heat and stir in the fresh cream and rose water until fully blended. Let the korma rest for 2-3 minutes before serving.
3 minutes
8
Pour the sheer korma into serving bowls and serve warm. The vermicelli should be tender, the milk rich and flavored with cardamom and saffron, and the nuts distributed throughout.