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Before I started to type this post I told myself that I would keep it short. I will let the pictures do the talking today because I went crazy over the photo shoot. Not satisfied with those that I clicked last evening, I re did the whole shoot again this morning. It was super fun. I totally love styling & capturing food – in fond remembrance of what just went into my tummy 🙂
Today’s recipe is a very festive dish during Eid which Muslims all over the world celebrate this week. After observing Ramadan – a period of fasting from dawn to dusk, the faithful particularly look forward to eating this lovely dessert on the day of Eid-ul-Fitr. Sheer Kurma or Sheer Qorma literally means ‘Milk with Dates’ and is a dish relished for breakfast after the morning prayers are offered. I felt that this definition was apt for the recipe as it is not very sweet. The barely there sweetness makes you ask for more.
Since it is already rich with the goodness of milk & dry fruits & nuts, there is no need to make it ultra sweet unless you want to go ahead & increase the sugar.
Since it is already rich with the goodness of milk & dry fruits & nuts, there is no need to make it ultra sweet unless you want to go ahead & increase the sugar.
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When I came across this recipe in a weekly magazine I fell head over heels in love with the presentation and the colours. Roshan clearly said that this dish was a must on my blog and there was no way I was going to turn down his offer – especially because my mouth was watering before I had even half the recipe.
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Ingredients
- 750 ml 3 cups milk
- 30 grams 5 tablespoons milk powder
- 40 grams 3 tablespoons sugar
- 50 grams fine vermicelli (seviyan) * see notes
- 30 grams raisins
- 30 grams nuts (pistachios, almonds & cashew nuts, blanched & slivered) * see notes
- 5-6 dry dates roughly chopped (or you may halve them)
- a pinch of saffron + extra to garnish
- a pinch of powdered cardamom
- 1/8 th cup ghee
Instructions
- Warm the milk in a saucepan and add about 1/4 cup of it to the milk powder and make a lump free paste. Add the milk powder paste back to the saucepan with the rest of the milk, add sugar & saffron and bring the mixture to a boil. Remove from heat & keep aside.
- In a deep, wide & heavy based pan heat the ghee on a medium low flame and fry the nuts till golden. Remove. Next, fry the raisins till they puff up nicely and remove quickly. Repeat with the dates.
- In the same ghee (add a little extra if required) add the vermicelli and fry till golden. Do not overcrowd the pan in order to get a uniform colour. Add back the roasted nuts reserving just a few for garnishing.
- Add the pre boiled milk mixture and gently simmer for 10-12 minutes or till the mixture has thickened and reduced a bit. The mixture has a tendency to boil over and spill, so keep an eye out and ensure that you stir it every now & then to avoid the vermicelli from sticking to the base.
- Remove from heat & place into serving bowls. Garnish with saffron & the reserved nuts.
Notes
1. To blanch (peel off the skin) the nuts, soak them in boiling water for 2-3 minutes and cover the pan. Discard the water, refresh with cold water & peel off the skin.
2. I have halved the recipe as we intended to eat it as a dessert with no seconds and hence it perfectly served 4 adults. Traditionally Sheer Khurma is eaten for breakfast after offering the morning prayers - if you intend to eat it this way, then double up the above ingredients to serve 4 adults.
2. I have halved the recipe as we intended to eat it as a dessert with no seconds and hence it perfectly served 4 adults. Traditionally Sheer Khurma is eaten for breakfast after offering the morning prayers - if you intend to eat it this way, then double up the above ingredients to serve 4 adults.
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
These photos are stunning Shireen. Its also prompted me to use up some of that vermicelli in my kitchen. And well done on the 2m mark, very well deserved!
Thanks so much Ann! Glad you tried this recipe 🙂 Thanks for the wishes too!
Rich and very delightful khurma..Loving it,such a traditional dish.
Delicious and awesome looking dessert. Excellent preparation.
Deepa
Thanks so much Deepa 🙂
Congrats on the milestone and what a rich dessert to celebrate that.Keep going Shireen 🙂 I was going to say Ruchik 😛
Mouthwatering Shireen!Im planning to try it soon!Its soo soo tempting 🙂
Woow! Really love it, Thank you for this GREAT RECIPE