Ingredients for Sheer Korma
- Ahmed Brand Vermicelli
- 4 cups (946ml) whole milk
- 1/2 cup (100g) granulated sugar
- Whole Cardamom Pods
- Cardamom Powder
- Slivered Almonds
- 1/4 cup (60ml) heavy cream
- Saffron Strand
- Charoli Nuts
- 1/2 cup (60g) raisins
- 2 tablespoons rose water
- 1/2 cup (113g) unsalted butter
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How to Make Sheer Korma
- Heat 1/2 cup (113g) unsalted butter in a large pan over medium heat. Add 1 cup (50g) vermicelli and fry until golden brown, stirring frequently, about 5-7 minutes. Be careful not to burn.
- Reduce heat to low and continue frying until the butter is mostly absorbed, about 3-5 minutes.
- Add 1/4 cup (50g) granulated sugar and fry for another 2 minutes, stirring constantly.
- Gradually add 4 cups (946ml) whole milk, 1 cup at a time, stirring continuously to prevent lumps. Bring to a gentle boil.
- Stir in 1/2 cup (60g) raisins, 6 whole green cardamom pods, 1/2 cup (50g) slivered almonds, 1/4 cup (30g) cashews, 1/4 cup (30g) pistachios, and the remaining 1/4 cup (50g) granulated sugar.
- Reduce heat to low, and simmer, stirring occasionally, until the Sheer Korma thickens to a three-strand consistency (about 30-40 minutes). The milk should reduce by about half.
- The vermicelli should be very soft at this stage.
- Quickly stir in 2 tablespoons rose water, 2 tablespoons charoli (Indian nuts), and 1/4 cup (60ml) heavy cream. Cover and simmer for 10 minutes.
- Garnish with a pinch of saffron strands and 1/2 teaspoon powdered cardamom. Serve immediately.
- Enjoy this special breakfast treat on Eid morning, after prayers, and throughout the day with your guests!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
181g
Fat
55g
Carbs
15g