Sheer khurma

Introduction:

Hello friends. "Happy Eid" or Eid mubarak to all . Celebrating ramzaan without semiyaan sounds like a hole in the pot. Yesterday when I was on the way back from mumbai, I passed through a muslim locality and found people are madly shopping food delicacies for ramzaan right from fruits to vegetable to nuts to dairy to blahblah......And instantly i felt excited for ramzaan. And god's grace, I had a holiday for EID so thought to utilize it. The obvious choice was to make traditional "Sheer khurma", which is not a vermicelli payasam, what most of us think. It is much thicker, rich and creamy then normal vermicelli payasam and i made it today and it was super easy and too awesome.  So here comes another sweet recipe to relish.

Ingredients:

Milk: 1/2 litre (Full cream)

Condensed milk: 200 gms

Sugar: 2-3 tbsp

Vermicelli/Seviyaan: 50 gms (Fine)

Desi Ghee: 2 tbsp

Cardamon/Elaichi powder: 1 tbsp

Dates: 2-3 (chopped)

Grated/Chopped nuts, raisins: for garnishing

Serves: 3-4 persons
Preparation time: 10 mins
Cooking time: 20-25 mins

Method:

Pour the milk in a heavy bottom pan and put it on medium flame to boil. Stir in between to avoid seperation of cream and milk and sticking of milk at the bottom. When the milk comes to boil, reduce the flame and let the mil to reduce to about 3/4th.

At this stage, Add condensed milk and sugar to it. Mix and stir it and let it simmer for 5-7 mins on low flame till it becomes thick and creamy.

 

Meanwhile in another pan, add ghee and semiyaan and roast them till light brown. add the roasted vermicelli and elaichi powder & dates to the milk mixture and stir it for another 5-7 mins.

 

Put off the flame and let it come to room temperature. Garnish with it chopped nuts and raisins and serve. Enoy the sheer khurma with Eid greetings.

 

Note:

1. Use fine, thin vermicelli for making sheer kurma instead of thick vermicelli.Break those vermicellis into small pieces before roasting them.

 

2. The thickness of sheer khurma is more then that of normal kheer. so let the milk to get thickened.

3. If your khurma becomes too thick/solid during cooling, then add some more milk to it and bring it to desired consistency.