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.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| For Kulfi | |||
| • | 2 | litres | full fat milk |
| • | 250 | g | grated mava (khoya) |
| • | 1.5 | cups | sugar |
| For Masala Milk | |||
| 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 | |||
| For Zarda Sev (Sweet Vermicelli) | |||
| ½ packet thin vermicelli | |||
| • | 1 | cup | pure ghee |
| • | 3 | cups | hot water |
| ½ cup sugar | |||
Method / Instructions
- 1. Prepare the Kulfi: 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. Add sugar and grated mava, and continue simmering until the sugar dissolves completely and the mixture thickens into rabdi. Cool to room temperature, then pour into kulfi moulds and freeze until set. To unmould, dip the moulds briefly in water or rub the outer surface with wet hands.
- 2. Prepare the Masala Milk: Boil the milk in a thick-bottomed vessel. Lower the heat and add the milk masala, sugar, and soaked saffron. Stir continuously until everything dissolves and blends well. Remove from heat, cool to room temperature, and chill before assembling.
- 3. Prepare the Zarda Sev: Heat ghee in a heavy kadhai. Lightly crush the vermicelli and add it to the hot ghee. Roast over medium heat until golden brown and aromatic. Slowly add hot water and mix well. Add sugar, stir, cover, and simmer until the vermicelli is soft and all the water is absorbed. Fluff lightly and cool to room temperature.
- 4. Prepare the Garnish: Grate the dry fruits, including almonds, pistachios, cashews, and soaked raisins, and keep aside.
- 5. Assemble and Serve: In a flat serving bowl, add 1–2 spoonfuls of Zarda sev as the base. Place a piece of chilled kulfi on top and sprinkle generously with grated dry fruits. Pour 2 tablespoons of chilled Masala Milk over the dessert and serve immediately.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 232 Kcal |
| πͺ Protein | 4.8 g |
| πΎ Carbohydrates | 27.6 g |
| π₯ Total Fat | 11.8 g |
| π§ Saturated Fat | 6.9 g |
| π± Dietary Fibre | 0.4 g |
| π¬ Total Sugars | 22.1 g |
| π§ Sodium | 54 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- 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.
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