Sheer khurma | Seviyan kheer | Vermicelli recipe
Sheer khurma or sheer khorma is a Persian word for milk and dates. It is a festival vermicelli (Seviyan) pudding prepared by Muslims on Eid ul-Fitr (Ramadan) and Eid al-Adha (Bakrid). It is a traditional Muslim festive breakfast and a dessert for celebrations. This dish is made from various dry fruits, vermicelli (Seviyan), milk, sugar, etc. Depending on the region, cardamom, pistachios, almonds, saffron, raisins are also added.
Ingredients
- 2 liters full cream Milk
- 150 grams Vermicelli (Seviyan)
- 300 grams Sugar (as per your taste)
- 100 grams unsweetened Khoya
- 2 teaspoons Cardamom powder
- 100 grams dry Dates
- 25 grams chopped Cashew nuts
- 100 ml Ghee (clarified Butter)
- 25 grams chopped Almonds
- 25 grams chopped Pistachios
- 20-25 nos. Saffron strands
- 25 grams Walnuts
- 25 grams Chironji/Charoli nuts (Calumpang nuts)
- 2 pinch Nutmeg powder (⅛ teaspoon)
- 2 pinch Baking soda (⅛ teaspoon)
Instructions
- First of all soak all dry fruits in separate bowls in water for 3-4 hours before chopping them. Then peel off its skin
- Boil the milk in a heavy bottom cooking pot, remove its top cream (malai) in a separate bowl and keep it aside.
- Fry dry fruits in Ghee.
- Break Vermicelli (Seviyan) sticks to half an inch size and fry them for a minute.
- Blend half quantity of fried walnuts and dates together and prepare its fine paste.
- Fry above paste for a minute, then add malai, 1 cup milk, 1 pinch of baking soda, and khoya. Keep stirring continuously till boiling.
- Start boiling milk on a very low flame and add a pinch of baking soda, sugar, saffron strands, cardamom powder and keep stirring continuously.
- After 1 boil add fried dry fruits and cook for a minute.
- Then add mixture prepared in step-6 khoya, dates and walnuts mixture to this, keep stirring otherwise it turns in to lumps
- Finally, add Vermicelli (Seviyan) to milk and cook for 2 minutes, after 2 minutes turn off the flame.
- After few minutes add little ghee and nutmeg powder on the top of sheer khurma and cover the lid.
- Your Sher khurma is ready.
Notes
1 - Soak dry fruits overnight for better results.
2 - It's my personal suggestion is to serve sheer khurma After 1 or 2 hours from its preparation time. by that time dry fruits become soft and sheer khurma becomes creamy.
3 - Don't forget to add a pinch of baking soda while boiling milk to prevent splitting and preserve it for a long time (2 to 3 days).
4 - Add more vermicelli (Seviyan) if you want thick sheer khurma.