Sheer khurma

SHEER KHURMA / ID WALI KHEER / FINE VERMICELLI KHEER / SEVAIYA KHEER / KHEER

Sheer khurma or sheer khorma  is a festival vermicelli pudding prepared by Muslims on the festival of Eid in Afganisthan , Pakisthan , India  and parts of  Central Asia . It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from various dry fruits, vermicelli, thickened milk, sugar etc .

This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.

This Eid dessert is made using nylon vermicelli cooked in milk and dry fruits. Saffron is added to it for a unique flavour

INGREDIENTS

• Fine vermicelli / sevai – ½ cup
• Milk – 4 cup
• Ghee – 2 tsp
• Sugar – 5 or 6 tbsp or as per taste [ v r also adding condensed milk ]
• Condensed milk – 1 tbsp
• Pista – ¼ cup
• Almonds – ¼ cup
• Charoli / chironji – ¼ cup
• Saffron – few strands soaked in a tbsp ofmilk
• Elaichi / cardamom pwdr – 2

PREPARATION

1. Soak the dry fruits overnight or for few hrs .Peel the skin of all 3 .[ it is time consuming to peel the charoli ]
2. Finely slice the almonds and pista .Let the charoli be whole without skin .
3. Break the sevai into small bits.
4. Pwdr 2 cardamoms .

METHOD .

Heat a tsp of ghee ,add all the dry fruits and stir fry for sometime on low flame .[ colour should not change ] Remove in a plate .

In the same pan ,heat a tsp of ghee ,add the sevai and stir fry till golden on low flame .[don’t burn ]

Bring milk to boil in a thick bottom pan ,as it starts boiling add the sevai + dry fruits and stir well.

Cook on low flame for 3 to 4 mins .

Add sugar + condensed milk and cook for a minute.

Add cardamom pwdr + saffron soaked in milk and give a nice stir .

Off the flame and serve hot .

NOTES

1. Fine sevai is a must .Also it has to be broken in bits .
2. I just microwaved the dryfruits for 1 ½ minutes. U can also soak in hot water to reduce the soaking time.
3. In this recipe we add more dry fruits and less sevai. We can also add the soaked charoli with skin.
4. I did not have charloi .It is a must .
5. Some add cashew and dates also .
6. Don’t overcook the sevai ,just cook till it is soft .
7. The khurma has to be thin and not thick.Not necessary we have to use wholemilk.
8. I did not use much ghee as it forms a layer on top .
9. We can add few drops of rose essence or rose water .
10. We don’t have to fry the dryfruits as we do for kheer – colour should not change.

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