How to make SHEER KURMA - skk -

A dessert made with seviyan sautéed in ghee and then added to thickened milk with dry fruits. What else do you need for this heavenly delight?

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Reduced milk, Whole wheat vermicelli

Cuisine : Hyderabadi

Course : Mithais

For more recipes related to SHEER KURMA - skk checkout MALPUA - skk. You can also find more Mithais recipes like KALAKAND - skk Balushahi Lavang Latika Kurmura Laddoo


SHEER KURMA - skk Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for SHEER KURMA - skk Recipe

  • Reduced milk 500 millilitres

  • Whole wheat vermicelli 100 grams

  • Ghee 1 tablespoon

  • Sugar 1/4 cup

  • Green cardamom powder 1 teaspoon

  • Charoli 1 tablespoon

  • Saffron A large pi to garnish

  • Nutmeg (jaiphal) powder 1/2 teaspoon

  • Pistachios chopped 1 tablespo to garnish

  • Almonds sliced 1 tablespo to garnish


Step 1

Heat ghee in a non-stick pan, add vermicelli and saute till fragrant.

Step 2

Add milk and sugar, mix well and cook for 2-3 minutes. Add ½ teaspoon green cardamom powder and mix well.

Step 3

Add charoli, mix and cook for 1 minute. Add saffron and nutmeg powder and mix well. Add pistachios, almonds, remaining green cardamom powder and mix well. Cook till the mixture thickens.

Step 4

Transfer into individual serving bowls, garnish with pistachios, almonds and a few saffron strands and serve warm.

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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.