Sheer Khurma | Sheer Korma Recipe

Sheer Khurma / Sheer Korma is a rich Mughalai dessert that is made on festive days like Eid ul-fitr/ Ramzan. This tasty dessert has been in my list for a long time and somehow I have kept putting it off.

Last night out of the blue, Lil Angel suddenly mentioned that it has be ages since she ate Semiya payasam [vermicelli Kheer].And that's when I remembered this dish. I promised to make it for her and she was so happy to hear about the variation I was going to make.So this was served with lunch today and Lil Angel ate it to her hearts content.

Though this is a vermicelli based dessery and looks like the regular vemicelli kheer, it is a lot richer due to the addition of dried fruits and nuts. Also rose water is added which enhances the flavor further.

I added my little twist here by replacing sugar with unrefined cane sugar / karumbu sakkarai. Hence the color of the kheer is a little on the brown shade. It looks really beautiful and tasted great too.




I used:

Thin Vermicelli- 1/2 cup
Milk-2 cups or more [see the update in notes section]
Unrefined cane sugar- 3 teaspoons
Chopped mixed dry fruits and nuts- 1/8 cups[I used almonds,pistachio,dates, melon seeds, raisins]
Ghee - 2 teaspoons ,divided
Rose water- a few drops
A few nuts for garnishing

Heat a teaspoon of ghee and fry the fruit and nut mixture till fragrant. Remove from pan and keep aside.


Heat the remaining ghee and add the vermicelli and roast till golden brown.


Add a cup of milk to the pan and bring to boil. The milk will reduce and the vermicelli will get cooked.


Now add more milk and simmer till it thickens a bit. Put in the roasted fruit and nut mixture, rose water, unrefined cane sugar. Mix well and remove from heat after a couple of minutes.


Serve warm / chilled garnished with a few nuts...


Note:
Until next post...

PJ ...

Labels: ,