Sheer Khurma

The better thing about living somewhere else other than your native place is that you come face to face with other cultures. Some you like and soon try to adapt yourself to that. It has been the first time that I saw celebrating Ramadan so closely.I came to know about this Sheer Khurm from my Kashmiri friend...who leaves in the same locality. It is generally prepared on the day of Iid to eat after the morning prayer and then to serve to the guests who will come during that day.

Its actually a richer version of the sevayiaan kheer that we prepare generally. And the main difference is that it includes dates as a main ingredient. Khurma means dates. And along with that there goes much more ingredients making it special during the Ramadan occassion. So...come lets cook Sheer Khurma.

Sheer Khurma
Serves 5-6

Ingredients:

• 1 liter milk
• 1 and 1/2 cup thick sevaiyaan
• 1/2 cup sugar 
• 10 seedless dates - cut in 4 pieces
• 1/2 cup raisins
• 1/4 cup chopped almonds
• 1/4 cup chopped cashews
• 1/4 cup chopped pistachios
• 1/4 cup chopped walnuts
• 5-7 green cardamom
• 1/4 tsp saffron strands
• 1/2 cup condensed milk
• 1/4 cup khowa / mawa
• 1/4 cup heavy cooking creme
• 1 cup ghee / clarified butter

Method:

• In a a pan take some clarified butter and roast the sevaiyaan / vermicelli until they are golden brown.
• Put them out of the pan and keep in a bowl.
• Now in that ghee put the chopped dates and sauté until its skins get softened.
• Add more ghee /clarified butter if needed.
• When the skins get tender add the raisins and sauté till they puff up a little.
• Put them out of the pan and keep in a separate bowl.
• Again add a little ghee/clarified butter and roast all the nuts together.
• Put them out when they start becoming golden on both the sides.
• Now add milk in that pan and put the flame on medium high.
• When the milk starts foaming up put the flame on low and simmer the milk for 4-5 minutes.
• Now add the khoya and mix it properly with the milk.
• Again simmer for 10 minutes and add the dates, raisins, crushed green cardamom, sugar and condensed milk.
• Simmer the milk again for another 10 minutes and then add the roasted nuts and vermicelli. Keep some of the nuts for garnishing.
• By this time the milk will be reduced a little and will become thick.
• Boil the milk with the vermicelli for another 7-8 minutes and put off the flame. The consistency of the Sheer Khurma should not be too thick or too runny. Also it will thicken more when it will cool down. So keep an eye on the thickness. If you notice the milk has thickened a lot add some extra milk to bring that down.
• Put them in a bowl and serve hot/ chilled with roasted nuts on top.