Sheer Khurma

Eid is incomplete without sheer khurma . I always make extra to last for a few days . As each day the taste increases as we keep heating . Here I’m sharing recipe for 3 ltrs of milk . You can multiply the quantity to how much ever u wish to make .

Firstly wash the vessel ur using really well so that no trace of any dirt or soap is remaining that would cause the milk to split . Put 3 litres of milk and bring to boil , u have to keep stirring in between , this helps prevent the milk from sticking to the bottom and also slows the process of heating , causing ur milk to cook well while it comes to a boil . Add 4 tea cups of sugar (or according to ur desired sweetness) cook more 5 mins and keep stirring , now add a pinch of saffron, generous fistfuls of sliced kaju badam pista and some charoli . ( there are many who soak and peel their dryfruits days b4 to prepare for Eid, the ones at my maika still do . But I prefer slicing directly as I feel it really enhances the taste , looks more colourfull and also we are not wasting any important nutrients and most importantly its hassle free .)
Add 2 tsp of elaichi powder ( many of us complain of the threads of elaichi that remain when we grind the powder at home.. to avoid this slightly roast the elaichi in a tava and let cool and grind along will a few tbsp of sugar. Ull get a really fine powder in sha Allah)
Also add a pinch of jaiphal powder , this enhances the taste and prevents from any gas issues u might have after consuming excess .
Cook for 5 min more and keep stirring , in the mean time in a kadhai heat 6 tbsp ghee ( I have a thin layer of ghee on the sheerkhurma so always use 1:2 proportion . 1litre milk to 2 tbsp ghee) fry a fist of crushed sevai till golden ( I dont add much ) let this cool slightly and pour on the milk. Give a stir and switch off the heat. In 2 min the sevai will get cooked coz of the hot milk. Serve hot.