How to make Sheer Kurma Recipe - Roasted vermicilli kheer prepared especially during Id.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Milk ( दूध ) , Vermicelli ( वरमिसेली )

Cuisine : Kashmiri

Course : Mithais

Sheer Kurma

Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

For more recipes related to Sheer Kurma checkout Kalakand , Chum Chum , Milk Cake , Sandesh . You can also find more Mithais recipes like Suji Phirni, Baked Moong Dal Karanji, Balushahi, How to make Puran. Or try out these recipes from Kashmiri Cuisine like Suji Phirni, Gil-E-Firdaus, Mutanjan, Kashmiri Kahwa.

Sheer Kurma Recipe Card

Sheer Kurma

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Sheer Kurma

  • Milk 7 1/2 cups

  • Vermicelli roasted 100 grams

  • Ghee 2 tablespoons

  • Saffron (kesar) a few strands

  • Sunflower seeds (charoli/chironji) 2 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Nutmeg powder a pinch

  • Sugar Free 18 measures

  • Almonds blanched and slivered 8-10

  • Pistachios blanched and slivered 8-10


Step 1

Boil milk till reduced to three fourths its volume.

Step 2

Heat ghee in a kadai. Add the vermicelli and stir gently.

Step 3

Add reduced milk and mix.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.