Sheer Khurma

Recently I came across TidyHomz, an online shopping platform for all home based needs. I used their popular imported cookwares and I’m satisfied like nothing. It was a delight in cooking with those Italian made sturdy cookwares. These cookwares are scratch resistant, heavy bottomed, have way better coating than any non stick cookware available in the market (they are Magma Tech coated) and easy to clean; just perfect for any Indian kitchen. I’ve made popular Mughlai dessert Sheer Khurma especially for Eid-ul-Fitr in their Pietra Lavica Saucepan

Lets come to the recipe. ‘Sheer Khurma’ is a rich vermicelli pudding prepared in the auspicious month of Ramadan. There are many versions of Sheer Khurma vary little bit from home to home. I’ve learnt this from my maternal Aunt who got married to a Muslim. The main ingredients of this dessert are milk, sugar, vermicelli and dates. Different dry fruits enhance the taste of this pudding. It’s a very easy to prepare dish and can be made ahead if you’re planning for an Iftar party.

Sheer Khurma
Sheer Khurma

Sheer Khurma

Ingredients

  • Full fat milk- 1 litre
  • Broken vermicelli/seviyan- ¾ cup
  • Sugar- 1/3 cup
  • Dates (pitted and chopped) – ¼ cup
  • Cashews- 10gm (chopped)
  • Pistachios- 10gm (chopped)
  • Almonds- 10gm (chopped)
  • Dried figs- 10gm (chopped)
  • Golden raisins- 10gm
  • Charoli/chironji/buchanania lanzan seeds- 10gm
  • Ghee/clarified butter- 2 tbsp
  • Green cardamom powder/elaichi powder- ¼ tsp
  • Rose water- 1 tsp (optional)

Method

Soak the dates in ½ cup of milk. Keep aside. This step is optional and not required if you’re using soft dates. I’ve used dry dates, that’s why soaked them in milk.

Take a deep bottomed pan/Saucepan (I’ve used my Pietra Lavica Saucepan here). Pour the milk in it. Boil on high flame. Once it boils, reduce the heat and add sugar. Stir well; let the sugar dissolves completely in milk. Now cook the milk on low flame for 10-15 minutes.

Boiling the milk in Pietra Lavica Saucepan
Boiling the milk in Pietra Lavica Saucepan

In between heat 1 tbsp ghee in a frying pan (I’ve used my Palladium Ecolux Extra Deep Frypan for this). Add all the nuts, figs and chironji. Mix and fry on medium flame until golden in color. Keep aside.

Frying dry fruits and nuts .
Frying dry fruits and nuts

Add 1 tbsp ghee more; now fry the vermicelli on medium flame for 2-3 minutes.

Frying the vermicelli
Frying the vermicelli

Add the fried vermicelli immediately to the milk along with the roasted dry fruits. Next to add the soaked dates, elaichi powder and rose water. Mix well and cook on low flame for 5 minutes. Switch off the flame.

'Shher Khurma' just after adding vermicelli
‘Shher Khurma’ just after adding vermicelli

Let it be cooled, seviyan will absorb the milk and the Sheer Khurma will thicken more within this time. Serve cold or at room temperature as you like. Enjoy and Eid Mubarak! 🙂

Sheer Khurma
Sheer Khurma
Tidy Homz Cookwares. In this recipe I've used Pietra Lavica Saucepan.
Tidy Homz Cookwares. In this recipe I’ve used Pietra Lavica Saucepan to cook ‘Sheer Khurma’.

Following are the special features about this cookware:

  • Non Stick.
  • Save nutritional properties of food, reinforced with mineral particles.
  • Good for crispy cooking and fast cooking. Helps in browning.
  • PFOA free.
  • Maximum energy efficiency.

Unique Feature

Magma tech coating + mineral coating = Makes sure the coating doesn’t come of even after extensive use.

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Sheer Khurma
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Ingredients
  1. Full fat milk- 1 litre
  2. Broken vermicelli/seviyan- 1 cup
  3. Sugar- 1/3 cup
  4. Dates (pitted and chopped) – ¼ cup
  5. Cashews- 10gm (chopped)
  6. Pistachios- 10gm (chopped)
  7. Almonds- 10gm (chopped)
  8. Dried figs- 10gm (chopped)
  9. Golden raisins- 10gm
  10. Charoli/chironji/buchanania lanzan seeds- 10gm
  11. Ghee/clarified butter- 2 tbsp
  12. Green cardamom powder/elaichi powder- ¼ tsp
  13. Rose water- 1 tsp (optional)
Instructions
  1. Soak the dates in ½ cup of milk. Keep aside. This step is optional and not required if you’re using soft dates. I’ve used dry dates, that’s why soaked them in milk.
  2. Take a deep bottomed pan/Saucepan. I’ve used my ‘Pietra Lavica Saucepan’ here. Pour the milk in it. Boil on high flame. Once it boils, reduce the heat and add sugar. Stir well; let the sugar dissolves completely in milk. Now cook the milk on low flame for 10-15 minutes.
  3. In between heat 1 tbsp ghee in a frying pan. I’ve used my ‘Palladium Ecolux Extra Deep Frypan’ here. Add all the nuts, figs and chironji. Mix and fry on medium flame until golden in color. Keep aside. Add 1 tbsp ghee more; now fry the vermicelli on medium flame for 2-3 minutes. Add the fried vermicelli immediately to the milk along with the roasted dry fruits. Next to add the soaked dates, elaichi powder and rose water. Mix well and cook on low flame for 5 minutes. Switch off the flame.
  4. Let it be cooled, seviyan will absorb the milk and the Sheer Khurma will thicken more within this time. Serve cold or at room temperature as you like.
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