Directions:
- Fry the vermicelli in the butter until well browned but not burnt.
- Fry on low heat until all the butter is dried.
- Add in 1/4 cup sugar and fry again.
- Add in the whole milk cup by cup, stirring constantly, and bring to boil.
- Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
- Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
- The vermicilli must be very soft by now.
- Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins.
- Garnish with the saffron strands and powdered cardamom, and serve immediately.
- This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you.
- It keeps fresh for up to one week in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.14 Kcal (1324 kJ) | ||
| Calories from fat | 93.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 16% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 5% | |
| Sodium | 175.2mg | 7% | |
| Potassium | 792.5mg | 17% | |
| Total Carbs | 41.34g | 14% | |
| Sugars | 32.08g | 128% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 15.44g | 31% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 528.3mg | 53% | |
| Amount Per 100 g | |||
| Calories | 71.76 Kcal (300 kJ) | ||
| Calories from fat | 21.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 16% | |
|---|---|---|---|
| Cholesterol | 3.49mg | 5% | |
| Sodium | 39.77mg | 7% | |
| Potassium | 179.88mg | 17% | |
| Total Carbs | 9.38g | 14% | |
| Sugars | 7.28g | 128% | |
| Dietary Fiber | 0.47g | 8% | |
| Protein | 3.5g | 31% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.2mg | 4% | |
| Calcium | 119.9mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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