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SHEER KORMA
Festivals: Eid Ul Fitr: Recipes: Sheer Korma (Vermicelli Pudding) Ingredients: 1 packate Vermicelli 1 gallon fresh whole milk 1 cup sugar 20 cloves whole cardamom pods 1/2 teaspoon cardamom powder 1 cup slivered almond, cashews and pistachioes 1/2 cup fresh cream 1/2 teaspoon saffron strands 3 tablespoons charoli nuts 1/2 cup light brown raisins 1/2 teaspoon rose water 1 tablespoon butter Method: * Fry the vermicelli in the butter until well browned but not burnt. * Fry on low heat until all the butter is dried. * Add in 1/4 cup sugar and fry again. * Add in the whole milk cup by cup, stirring constantly, and bring to boil. * Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar. * Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved. * The vermicilli must be very soft by now. * Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes. * Garnish with the saffron strands and powdered cardamom, and serve immediately. Note:The dish remains fresh for up to one week if kept in the fridge.
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korma, sheer |
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