Sheer Khurma brings back childhood memories of watching our Muslim neighbours preparing this celebratory vermicelli pudding in a massive pot. Sharing is an integral part of the Eid festival and they would bring over a stainless steel milk-can filled with this delicious milk for our family. We were even served a glass of this delicacy when we went to their house to wish them. The richness from the nuts, sweetened with sugar and dates, it was loved by all.
In Persian, sheer khurma means "milk with dates", a traditional Muslim festive drink. Prepared with milk, nuts, dates, vermicelli and ghee, flavoured with cardamom and saffron, even rose water or kewra water. Versatile, it can be enjoyed hot or cold and served to family members after Eid prayers as breakfast. Also, a welcoming drink to visiting friends and guests.
In Persian, sheer khurma means "milk with dates", a traditional Muslim festive drink. Prepared with milk, nuts, dates, vermicelli and ghee, flavoured with cardamom and saffron, even rose water or kewra water. Versatile, it can be enjoyed hot or cold and served to family members after Eid prayers as breakfast. Also, a welcoming drink to visiting friends and guests.
Sheer Khurma or Sheer Khorma
(Serves 4)
Ingredients:
1/2 cup roasted vermicelli (broken into pieces)
5 cups milk
2 tablespoons sugar
1/4 cup cashew nuts
1/4 cup almonds
1/4 cup charoli (chironji)
6 dates
a pinch of saffron (optional)
1/8 teaspoon cardamom powder
2 teaspoons ghee
Method:
To blanch nuts - bring 1 cup of water to a boil, add almonds, charoli and cashew nuts for one minute. Drain water and nuts through a strainer. Remove the outer skin of the almonds and charoli by rubbing them using a thick absorbent paper towel.
Note:
Sliver the almonds and cashew nuts. Cut the dates into pieces.
Bring milk to a boil, lower heat and thicken for 40 minutes. Stir at regular intervals. The milk will reduce to three-fourths of its volume. Set aside.
In a separate saucepan on medium flame, heat ghee, add nuts and dates. Lightly fry for few seconds and take them out. In the same pan, add vermicelli and fry for 2 to 3 minutes. Add milk, sugar and some nuts (reserving the rest for garnishing). Stir continuously till vermicelli is cooked. Sprinkle cardamom powder, saffron and mix well.
Serve in clear glasses topped with reserved nuts and dates.
Note:
(Serves 4)
Ingredients:
1/2 cup roasted vermicelli (broken into pieces)
5 cups milk
2 tablespoons sugar
1/4 cup cashew nuts
1/4 cup almonds
1/4 cup charoli (chironji)
6 dates
a pinch of saffron (optional)
1/8 teaspoon cardamom powder
2 teaspoons ghee
Method:
To blanch nuts - bring 1 cup of water to a boil, add almonds, charoli and cashew nuts for one minute. Drain water and nuts through a strainer. Remove the outer skin of the almonds and charoli by rubbing them using a thick absorbent paper towel.
Note:
- Cashew nuts are included to soften for easy slicing.
Sliver the almonds and cashew nuts. Cut the dates into pieces.
Bring milk to a boil, lower heat and thicken for 40 minutes. Stir at regular intervals. The milk will reduce to three-fourths of its volume. Set aside.
In a separate saucepan on medium flame, heat ghee, add nuts and dates. Lightly fry for few seconds and take them out. In the same pan, add vermicelli and fry for 2 to 3 minutes. Add milk, sugar and some nuts (reserving the rest for garnishing). Stir continuously till vermicelli is cooked. Sprinkle cardamom powder, saffron and mix well.
Serve in clear glasses topped with reserved nuts and dates.
Note:
- For unroasted vermicelli, break into pieces and roast (without oil) in a pan until golden brown.
- Add extra sugar, if desired.
- On resting sheer khurma will thicken, add some milk to thin it down.
- Quantity of nuts can be reduced, if desired.
