5 June, 2019
SHEER KHURMA/SHEER KHORMA
Sheer khurma or sheer khorma literally means milk with dates, from Persian cognate word sheer and Sanskrit cognate word Ksheer which translates to milk. It is a traditional vermicelli/Seviyan desert/pudding for celebrations and a breakfast dish prepared by Muslim community on Eid in Afghanistan, India, Pakistan, Bangladesh and parts of central Asia which is made using dry dates, saffron strands, sugar and lots of nuts along with vermicelli and lot of thick milk. It turns out so rich and creamy. When I was in school I used to relish this saviyan in my friend Anees Fathima’s place along with her sister Nisar Fathima. And later.. after my marriage, when we were in Agra, Our neighbor Mrs. Bhakshi used to send this dessert on Eid. So I very well know how does it taste. Thanks to them and so sweet of them all.
We need to add the whole milk to get that rich and creamy texture. It can be made thick or thinner as per your requirement. Lot of dry nuts are used in sheer khurma and the most important dried fruit is dates.
Hope you all will enjoy this Eid special sheer Khurma recipe. Eid Mubarak everyone !
Also please have a look at other payasa/kheer recipes here – appe Payasa , apple-almond Payasa , gasagase payasa , avalakki Payasa , sabbakki Payasa , akki-kadalebele payasa , batavi Payasa , kadalebele payasa , hesarubele Payasa , hurali-shavige payasa , carrot lentil Payasa , elaneer Payasa , Rave/semolina/sooji ka Payasa/kheer
Ingredients : measuring cup used – 250 ml
- Ghee – 1 tbsp
- Seviyan/vermicelli – 1/4 cup
- Sugar – 2 tbsp (I use raw cane sugar)
- Milk maid – 3 tbsp
- Whole milk – 3 to 4 cups
- Saffron strands – 1/8 tsp
- Whole Dates – 4 to 6
- Whole almonds – 1 tbsp
- Whole cashew nuts – 1 tbsp
- Whole Pistachios – 1 tbsp
- Melon seeds – 1/2 tbsp
- Chironji/Charoli – 1/2 tbsp
- Cardamom powder – 1/2 tsp
PROCEDURE :
- Soak all the dry nuts and dates in boiled water for 15 to 20 minutes, peel the skin, chop them (no need to peel melon seeds and you can easily peel the chironji) and set aside
- Heat ghee in a pan, add in all the chopped nuts and dates and roast them until light brown on medium heat, then remove to a separate plate
- Now add in seviyan to the same pan and roast it until light brown in the remaining ghee in a pan on low heat
- Once done, add in 3 cups of milk and saffron strands, allow the seviyan to cook while stirring often, then add in milkmaid, stir everything well, turn off the heat and immediately add sugar and cardamom powder and mix well for a minute
- Now add in remaining 1 cup of milk, ghee roasted nuts and dates, serve immediately or chilled
