SHEER KHURMA
I was so tempted to make Sheer Khurma this afternoon as there was a beautiful vibe of Eid celebrations all around the country where we are living at present. With the festive energy in the air, I was drawn to the lavish spices and richness of this sweet treat. It’s a popular dessert traditionally made in Indian, Pakistani, Persian or Arabic households during Ramadan and Eid celebrations, which is typically made with milk, vermicelli and lots of dry fruits. I learnt this dessert from the mum of one of my Muslim friends back in India and I was just 18 when I first attempted to make it, and perfected it over a period of time. Give it a try when you have friends coming over or any festive occasion.
YIELDS: 20-25 portions
COOKING AND PREP TIME: 45 minutes
INGREDIENTS
135g thin vermicelli
3 ltrs full cream milk
1 1/4 cup sugar
75g slivered almonds, sliced
75g slivered pistachios, sliced
75g pitted dates, sliced
50g green raisins/saugi/kishmish
Saffron threads, a good pinch
1 1/2 tsp cardamom powder
1/2 cup ghee
For Tempering:
2 tbsp ghee
6-8 cardamom pods, bruised
METHOD
In a large pan, heat ghee, add sliced almonds and pistachios, fry for few seconds until slightly toasted and fragrant, take care not to burn them; remove from ghee on a plate and set aside.
Now add dates in same pan and fry for few seconds, remove and set aside.
In the same pan, now add raisins, fry for few seconds and remove.
Break vermicelli into small strands about an inch and a half long; add it to the remaining ghee and fry for few seconds tossing constantly until it picks up golden color and aromatic, be careful not to burn it as vermicelli has tendency to burn quickly; remove from ghee and set aside.
Pour milk in a heavy bottom cooking pot, bring it to boil, add cardamom powder and simmer for 10 minutes. Now add saffron, sugar, dry fruits and vermicelli, simmer it for 15-20 minutes. Until milk is little thick in consistency.
For tampering, warm ghee in a pan, add cardamom pods, let the flavor gets released from pods. Pour the infused ghee along with pods to the milk and vermicelli mix.
Serve it hot or cold.
COOK'S NOTES:
Serve it hot or cold as desired and can also freeze for couple of months to savour later. Bring it to room temperature after removing from freezer before you heat it up to serve warm or stick it to fridge overnight straight from freezer to serve it cold.
