Sheer Khurma Recipe

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   Sheer Khurma is a traditional muslim dessert that was introduced to India by the Mughals . Sheer khurma is a must have dessert during the season of Ramzaan . Every Muslim household has its own recipe for this delicacy. This recipe I'm sharing with you is a little different from the traditional recipe. I omitted the use of coconut here. 

Ingredients :

• Milk - 1 ltr
• Cardamom - 4 ( Prefer green ones )
• Sugar - 50 gms ( or more for a sweet tongue )
• Khajoor / Dates  - 10 or 12
• Pistachio - wrist-full ( about 20 gms )
• Almond - wrist-full ( about 20 gms )
• Saffron - a pinch
• Vermicelli - 50 gms 

          Use the vermicelli that comes specially for the ramzaan season . Not the one that available through out the year . Its not the one that we use for payasam . The vermicelli for this dish is much more thin and delicate . Check out the pics below for the kind of  khajoor and vermicelli we need to use.  

Method :

• Soak around 5 almonds and pista for 1 hr . We will use this for garnishing later.
• Roast the vermicelli in 2 tbsp of ghee until golden brown . Keep aside .
• Grind the rest of the pistachio and almonds together to a coarse powder . Keep aside.
• Discard the seeds from the khajoor and grind to make a paste . Add some water or milk to make the paste  in honey's consistency .
• In a shallow vessel , heat milk .
• Add cardamom and the roasted vermicelli . 
• Let the milk come to boil. Once boiled , add the khajoor paste . Ensure that the consistency of the paste is that of honey . It may form lumps otherwise. Mix well and keep on low heat for two minutes while continuously stirring.  
• Add the powdered pista and almond to the milk and mix well . 
• Keep on low flame for 10 minutes. Stir in regular intervals, not allowing the powder or khajoor stick to the base of the vessel . 
• Add a pinch of saffron to 1 tbsp of milk and mix well . Add this to the sheer khurma . This will give a nice color to the dessert. ( you will not see the color in my sheer khurma . Unluckily I  could not arrange for saffron )
• Turn the fire off , take the khurma into a serving bowl and garnish with sliced flakes of the soaked pista and almond. Don't add too much of this cause we already have the flavor of pista and almond in the dessert . 

The dessert can be served hot or cold ; its lip smacking in either way. 

Do share your experience in the comment box below if you tried the recipe . 

Have fun !!