Before I started to type this post I told myself that I would keep it short. I will let the pictures do the talking today because I went crazy over the photo shoot. Not satisfied with those that I clicked last evening, I re did the whole shoot again this morning. It was super fun. I totally love styling & capturing food - in fond remembrance of what just went into my tummy :-)
Today's recipe is a very festive dish during Eid which Muslims all over the world celebrate this week. After observing Ramadan - a period of fasting from dawn to dusk, the faithful particularly look forward to eating this lovely dessert on the day of Eid-ul-Fitr. Sheer Kurma or Sheer Qorma literally means 'Milk with Dates' and is a dish relished for breakfast after the morning prayers are offered. I felt that this definition was apt for the recipe as it is not very sweet. The barely there sweetness makes you ask for more.
Since it is already rich with the goodness of milk & dry fruits & nuts, there is no need to make it ultra sweet unless you want to go ahead & increase the sugar.
When I came across this recipe in a weekly magazine I fell head over heels in love with the presentation and the colours. Roshan clearly said that this dish was a must on my blog and there was no way I was going to turn down his offer - especially because my mouth was watering before I had even half the recipe.
Sheer Khurma (Milk with Dates) |Festive Vermicelli Kheer
Recipe credit: Chef Amit Ghosh, India Palace SFC Group
Prep time: 10 mins | Cook time: 10 mins | Servings: 4 *see notes
Hey, before I forget, I want to share the good news that my blog has now crossed 2 million page views! It is another milestone for my little blog whose popularity is growing thanks to all its readers. Truly, each one of you is instrumental in making this happen and I thank you from the bottom of my heart for your continued readership, appreciation, encouragement & love. Most of all, thanks for spreading the essence of Ruchik Randhap to your near & dear ones.
So here's wishing all my readers who celebrate - Eid Mubarak! May prosperity & happiness be showered upon you and your family abundantly! Enjoy the day!
- 750 ml (3 cups) milk
- 30 grams (5 tablespoons) milk powder
- 40 grams (3 tablespoons) sugar
- 50 grams fine vermicelli (seviyan) * see notes
- 30 grams raisins
- 30 grams nuts (pistachios, almonds & cashew nuts) blanched & slivered * see notes
- 5-6 dry dates roughly chopped (you may just halve them)
- a pinch of saffron + extra to garnish
- a pinch of powdered cardamom
- 1/8th cup ghee
1. Warm the milk in a saucepan and add about 1/4 cup of it to the milk powder and make a lump free paste. Add the milk powder paste back to the saucepan with the rest of the milk, add sugar & saffron and bring the mixture to a boil. Remove from heat & keep aside.
2. In a deep, wide & heavy based pan heat the ghee on a medium low flame and fry the nuts till golden. Remove. Next, fry the raisins till they puff up nicely and remove quickly. Repeat with the dates.
3. In the same ghee (add a little extra if required) add the vermicelli and fry till golden. Do not overcrowd the pan in order to get a uniform colour. Add back the roasted nuts reserving just a few for garnishing.
4. Add the pre boiled milk mixture and gently simmer for 10-12 minutes or till the mixture has thickened and reduced a bit. The mixture has a tendency to boil over and spill, so keep an eye out and ensure that you stir it every now & then to avoid the vermicelli from sticking to the base.
5. Remove from heat & place into serving bowls. Garnish with saffron & the reserved nuts.
1. To blanch (peel off the skin) the nuts, soak them in boiling water for 2-3 minutes and cover the pan. Discard the water, refresh with cold water & peel off the skin.
2. I have halved the recipe as we intended to eat it as a dessert with no seconds and hence it perfectly served 4 adults. Traditionally Sheer Khurma is eaten for breakfast after offering the morning prayers - if you intend to eat it this way, then double up the above ingredients to serve 4 adults.