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Tuesday, August 29, 2017

Sheer Khurma | Vermicelli and Milk Dessert


Sheer Khurma | Vermicelli and Milk Dessert
Sheer Khurma | Vermicelli and Milk Dessert

Back in my school days, our eid preparation would start the day before when my mom would give me loads of soaked almonds and pistachios to be peeled and sliced. Sheer Khurma in my house was made in a large quantity, considering the endless number of guests and of course our loving neighbors. There was something special in this traditional dessert that I could not get enough of it, how much ever I had. I still long for it and shall not miss any chance to have the sheer khurma made by her. She never compromises on the quality of it, be it fresh full cream milk or her generosity in using the nuts and dry fruits. She always tells me to soak the saffron in warm milk and crush it slightly. This way we can extract the utmost flavors of the ingredient which is more exorbitant than the gold. The video which I have made is solely dedicated to her and I am still trying my best to put as much love as she does in her cooking. Back in those days, while helping my mother in preparing sheer khurma I had never imagined that some day I will get a chance to present this recipe as a video on my Youtube Channel where thousands of my viewers will be watching it. Just a routine chore of peeling and slicing almonds turned into a stepping stone towards my cooking career by which I can now contribute in a small and humble way towards the community by sharing my knowledge of recipes.

You can watch the video here:


Sheer Khurma in the Persian language means 'Milk with Dates'. There are different ways of preparing sheer khurma, depending on the region and country. Some like the consistency to be thinner and some prefer it to be a bit heavy. This can be done by altering the quantity of the vermicelli. We can use less of vermicelli to make it into a thinner consistency and vice versa. Another important step is to heat the milk separately. By adding cold milk to the hot roasted vermicelli can result in curdling, so it is better to heat the milk just till it is hot.



Almonds & Pistachios
Almonds & Pistachios

Milk
Nuts & Dry Fruits ~ Sheer Khurma
Toasted Nuts
Sheer Khurma
Toasted Vermicelli
Sheer Khurma
Sheer Khurma

I have also noticed that kids normally stay away from such desserts as soon as they notice nuts. My suggestion in this regard is, that the toasted nuts can be served separately along with the sheer khurma. The added advantage of doing this is that the nuts remain crunchy with every sip. For more tips, you can also watch the video given below and I would like to know your childhood experience during Eid and other festive occasions.



Sheer Khurma | Vermicelli and Milk Dessert
Sheer Khurma | Vermicelli and Milk Dessert

Sheer Khurma | Vermicelli and Milk Dessert


A traditional dessert made by cooking the roasted nuts, dry fruits and vermicelli in milk infused with flavors of saffron, cardamom and rose.

Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
1 cup = 250 ml capacity
Serves 4

Ingredients:

1/2 liter fresh milk
1/4 cup crushed vermicelli (thin)
1/4 cup sugar (as per choice)
1/4 cup almonds
1/4 cup pistachio
2 tablespoon chironji/charoli
3 green cardamom
2 tablespoon rose water
Pinch of saffron
4 dates sliced
2 tablespoon ghee (clarified butter)

Instructions:

1. Soak almonds & pistachios overnight so that they puff up and it is easier to slice them. Peel the nuts and finely slice.
2. Take and pinch of saffron in a small bowl. Pour 2 tablespoon hot milk on it and crush it slightly. Set aside for few minutes.
3. Take a saucepan and heat milk till it is hot. There is no need to boil it. Set aside and keep warm.
4. Heat another saucepan and add ghee. Then add finely sliced nuts and fry till light golden. Remove in a plate and in the same saucepan, add vermicelli and roast till the color changes slightly. Add more ghee if needed.
5. Now add hot milk and stir gently, followed by sugar, cardamom, rose water, soaked saffron with its milk.
6. Finally, add fried nuts and simmer on low heat for 5 minutes or till the dessert starts to boil.
7. Turn off the gas and serve warm garnished with chopped dates.


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10 comments:

  1. Thanks for sharing this looks so yummy will have to try it

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  2. Traditional sweets are the best. I was helping my sister peel almonds this Eid. The sweet tasted really good.

    Generally we also add dates to this. Can't wait till next Eid!I guess I'll make it again soon.

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  3. Oooh saved...will have to give this one a try....my mum makes a version of it but I have never tried myself!

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  4. Thank you so much for the recipe, I enjoyed watching your video too! We make a slightly different version of this, but your version looks more flavorful with the saffron- I'm going to try your way next time!

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  5. Scrumptious..I mostly make sheer khurma on special occasions specially on Eid with fresh dairy milk.I used to cook the milk on low flame and reduce it 45 %..your recipe looks more delicious with saffron.

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  6. This is one of my absolute favourite desserts and I am SO glad to have come across your recipe for it! Saved to my favourites, and having glanced at some of the other recipes on your site too, I think I'll be coming back for more! :)

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  7. Thank you for sharing the recipe, it's a fave in our home lol I'm not much of a fan of Desi sweets and sweet dishes but bookmarked so I can make for the family. (www.spicyfusionkitchen.com)

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  8. Yummy.... My all time favourite desert...

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  9. Hi, planning to make this but just a quick question whats chironji?

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    Replies
    1. Its a type of almond like nut and is easily available in any Indian stores. In case if it is not available you can just opt out.

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