Enjoy a rich and creamy Sheer Kurma for Eid, made with fine semiyan, full-fat milk, and a delightful mix of nuts and flavors. This dessert is cooked to perfection with saffron, rose water, and condensed milk for a festive treat.
1: Soak the nuts in hot water for 10 mins. Soak the raisins and dates, too.
2: Strain the nuts and cut them into slices. Let the cuddappah almonds be whole. Cut the dates into strips.
3: Heat 2 tbsp of ghee in a pan and fry the nuts and dry fruits on a low flame until aromatic but not browned or bitter. Add the raisins and dates at the end.
4: Strain the nuts and add 1 tbsp of ghee to the pan, add and fry the fine semiyan until aromatic and light golden but not dark on a low flame.
5: In a pot, boil and then simmer the milk for about 10-15 mins.
6: Add the dry fruits and nuts, saffron, rose water, cardamom powder, and continue to simmer for a further 10-12 mins until the milk thickens further to ¾ th the initial level.
7: Add the fried semiyan and the ghee in the pan and cook until it turns tender and thick in consistency.
8: Finish with condensed milk, and simmer for a further 5 mins until thick.
