513. Sheer Khurma
A happy and peaceful Eid
Here’s wishing all fellow bloggers and friends Eid Mubarak. May the coming year be filled with happiness, peace and prosperity for you and your whole family.
NB : For this long weekend hubby and I had gone away to our beach apartment. I usually get time to blog sometimes. I had kept this recipe ready to post on Eid day. However my antique computer gave up on me. I forgot the charger, and the battery life is shorter than a mayfly! So sorry for the delay in posting.
few rose petals
- Heat milk in a thick bottomed pan over medium heat.
- When it gets a little hot take about a tbsp of milk and put it into a small bowl. Add saffron to it. Leave it on the side till required.
- Take ½ cup of the hot milk and put it into a bowl. Pit the dates and chop it into big pieces. Add to the hot milk. Keep it on the side till required.
- When the milk comes to a boil, reduce the heat and let it simmer till its reduced a bit. Keep stirring frequently to avoid the milk from scalding at the bottom.
- Add ghee into a small kadai or frying pan over low heat. Roast the nuts in it till they are light golden in colour. Remove the nuts from the pan and leave on the side.
- Add raisins to the ghee and stir till they plump up. Remove and add to the nuts.
- Add the vermicelli and roast till its golden brown.
- Add the vermicelli to the milk.
- Add sugar and condensed milk. Stir the milk mixture frequently till the vermicelli is cooked.
- Take the pan off the heat. Add the nuts, raisins, saffron milk, date mixture, rose petals and cardamom powder.
- Mix well and serve hot or chilled.
- Add nuts of your choice.
- Add rose water or kewra if you like.
- To make it into a more richer sheer khurma, add fresh cream.
- If you prefer a less sweeter sheer khurma, don’t add the sugar.