I had some friends in school who were from different cultures. I learned so much from them about their traditions and culture, their lifestyle and food. During the lunch break we used to sit together and share our food. It was so much fun to taste all the food of different cultures at once just like in a buffet table. Whenever there was a festival, we used to bring at least one traditional dessert. I grew up tasting Sheer Khurma brought by my friend Nazma after the celebration of Eid. I used to look forward to this delectable mildly sweet dessert laden with dry fruits and nuts.
It is Eid in two days. The day is celebrated with family and friends with lots of delicious food. One of the desserts that is traditionally prepared on this day is Sheer Khurma, vermicelli pudding made with milk and sweetened with dates.
Sheer Khurma is very simple and you may add any nut of your choice. You may add condensed milk to make it richer but I have kept it simple. A special kind of super fine vermicelli is used in the making of this dessert. Here is how to make it.
Tips:
While boiling the milk make sure to stir in between. Adding of kesar is optional but it imparts a nice color and flavor to the dessert.
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HOW TO MAKE SHEER KHURMA
- YIELD: 4 Servings
- PREP: 10 mins
- COOK: 25 mins
- READY IN: 1 hr 35 mins
Sheer Khurma is a delectable mildly sweet dessert laden with dry fruits and nuts.
INGREDIENTS
- 4 cups whole milk
- 1/2 cup vermiceli/seviyan thin veriety
- 2 tablespoons ghee
- 2 tablespoons raisins
- 1/4 cup mixed nuts (cashews,almonds and pistachios)
- 6 large dates
- 3/4 cup sugar or to taste
- 2 pods green cardamoms lightly crushed
- 1 small pinch saffron/ kesar
INSTRUCTIONS
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- In a heavy bottomed pan, boil the milk at medium heat until ¾ the quantity. Stir in between. Add the green cardamoms. While the milk is boiling, chop the nuts and deseed the dates and keep aside.
- In a small frying pan heat the ghee. Add the chopped nuts and raisins and fry until light golden brown in color. Drain and set aside. Add the vermicelli/sewiyan in the remaining ghee and roast until light golden in color.
- Add the roasted vermicelli in the boiling milk and cook until the vermicelli is soft. Add the sugar and dates and mix well. Add the kesar and chopped nuts, reserving a tablespoon for garnish. Mix well. Cook for 5 more minutes and switch off the flame. Bring to room temperature and chill before serving.
- Serve in individual bowls and garnish with chopped nuts. Enjoy!
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