Chilled Sheer (Sev) Korma

A festive fusion of Kulfi, Vermicelli Zarda, and Masala Milk, layered and served chilled.

This is a unique take on the traditional Sheer Korma—a deconstructed dessert that brings together three luscious elements: creamy Kulfi, aromatic Sev Zarda, and fragrant Masala Milk, topped with rich dry fruits. Served chilled, it’s a perfect festive finale.

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1. Kulfi Base

Ingredients

• 2 litres full-fat milk

• 250 g grated mava (khoya)

• 1½ cups sugar

Method

1. In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer, stirring often, until it reduces to one-third of its original volume.

2. Add sugar and grated mava, and continue simmering until the sugar dissolves completely and the mixture thickens into rabdi.

3. Cool the mixture to room temperature.

4. Pour into kulfi moulds and freeze until set.

5. To unmold, dip the molds briefly in water or rub the outer surface with wet hands.

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2. Masala Milk

Ingredients

• ½ litre full-fat milk

• ½ cup sweet milk masala (preferably homemade or Rainbow brand)

• ½ cup sugar (adjust to taste)

• ½ tsp saffron strands (kesar), soaked in lukewarm water

Method

1. Boil the milk in a thick-bottomed vessel.

2. Lower the heat and simmer. Add the milk masala, sugar, and soaked saffron.

3. Stir continuously until everything dissolves and blends well.

4. Remove from heat and cool to room temperature. Chill before assembling.

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3. Zarda Sev (Sweet Vermicelli)

Ingredients

• ½ packet thin vermicelli

• 1 cup pure ghee

• 3 cups hot water

• ½ cup sugar

Method

1. Heat ghee in a heavy kadhai. Crush the vermicelli lightly and add to the hot ghee.

2. Roast on medium heat until golden brown and aromatic.

3. Add hot water slowly and mix well.

4. Add sugar, stir, cover, and let simmer until the vermicelli is soft and all water is absorbed.

5. Fluff lightly and cool to room temperature.

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4. Garnish & Assembly

Ingredients

• 1½ cups grated dry fruits (almonds, pistachios, cashews, and soaked raisins)

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Final Assembly

1. In a flat serving bowl, add 1–2 spoonful of Zarda sev as the base.

2. Place a piece of chilled Kulfi on top.

3. Sprinkle grated dry fruits generously.

4. Pour 2 tablespoons of chilled Masala Milk over the dessert.

5. Serve immediately.

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Chef’s Notes

• Adjust the sugar in each component individually, especially if preparing ahead and combining later.

• Best served cold, making it a refreshing twist on the traditional hot Sheer Korma.

• You can assemble ahead and chill for 15–20 minutes before serving.