Sheer korma or sheer khorma is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, India, Pakistan, Bangladesh and parts of Central Asia.
3 cups milk
¼ cup fine sevaiyya
1/8 cup sugar
1 tsp rose water (optional)
A small pinch of cardamom powder
2.5 tbsp of finely chopped dates
1 tbsp raisins
¼ cup chopped finely chopped cashews, almonds and pistachios
1/8 cup cream and 1/8 cup condensed milk (optional).
Boil milk in a pan until it shrinks to half. Chop dry fruits and nuts and soak dates in warm milk. Heat ghee in a pan and add the nuts and raisins, fry till slightly browned and set aside.
In the same, pan add sevaiyya and ghee and roast till golden brown. Add half of the milk and let the sevaiyya cook. Once the sevaiyya turns soft, add sugar and cardamom powder, give a quick stir. Add remaining milk and let it boil on low flame. You can then add the cream and condensed milk for a richer taste.
Once it is thick, add the roasted nuts with ghee, dates and rose water (optional). Stir for two minutes and then switch it off.