Mangalorean Recipes

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Sheera Korma

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Quantity Measure Ingredients Description:
2 Liter Milk Whole, un skimmed - the cream retained
50 Grams Vermicelli roasted and broken into tiny pieces
500 Grams Sugar, Table Add to boiling milk
50 Grams Charoli Seeds (Chironji) charoli nuts blanched
50 Grams Pista shelled and slivered
50 Grams Almonds (Badam) blanched and slivered fine
100 Grams Raisins preferably sweet, not sour, soaked in water, with
A Little Mace Powder/Javitri  
A Few Cardamom Powder  
A Little Kesar (Saffron) A few threads of kesar or saffron threads soaked i
200 Grams Dates (Khajur) dried dates sliced with the help of a nutcracker a


Bring the milk to a boil, keep stirring so cream does not form. While the milk is boiling roast vermicelli, to a light golden brown and break into small pieces, and keep aside.

Add the sugar to the milk and keep it boiling on a low flame, stirring from time to time till the milk thickens to almost half of the original quantity

Add the vermicelli gently so that it does form lumps. Keep stirring till the vermicelli is cooked. Add the ground spices and kesar, stirring all the time. Take off the stove. Serves four or more. To serve -- Fill small individual bowls with the sheer khorma. Sprinkle chopped dried fruit and serve hot.

Note: All preparations for the sheer which do not entail soaking in water, can be made a day in advance, as cooking only begins after the Eid moon has been sighted.

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