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| SHEER KHURMA |
Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai. Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand. It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.
It was a delectable delicacy and I loved the consistency, texture & flavour. Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests.
In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.
The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting. Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact. It's an Eid-ul-fitr delight in all Muslim households.
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| SHEER KHURMA |
This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer. This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.
Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste. Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar. Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.
Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra
Essence & Saffron Strands and elaborately garnished with slivered
Nuts and Rose Petals. Slow cooking on a low flame gives a rich &
creamy texture with an off-white hue to the Sheer Khurma with an
additional note of aroma from the flavourings added and from the reduced
milk. Sheer Khurma is usually served warm/chilled.
For more PAYASAMS, PRADHAMANS & KHEERS, Click here...
Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM
Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes
For more Recipes 'FOR THE SWEET TOOTH', Click here...
HOW TO MAKE SHEER KHURMA
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| SHEER KHURMA |
INGREDIENTS:
For Sheer Khurma:
Ghee - 2 TablespoonsVermicelli - 1/3 Cup
Dates - 1/8 Cup
Milk - 4 Cups
Sugar - 4 - 6 Tablespoons
Cardamoms - 5 Pods.
Saffron - a Pinch (Optional)
Rose Water/Kewra Essence - a few Drops (Optional)
For Garnishing:
Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few
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| SHEER KHURMA |
METHOD:
For Sheer Khurma:
- Powder the Cardamoms into a fine powder and keep it aside.
- Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
- Chop the Dates and keep it aside.
- Soak Saffron strands in warm milk and keep it aside.
- Boil the Milk mix on a medium-low flame, stirring it at intervals.
- Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
- Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir.
- Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
- Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
- Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
- Stir it continuously and fry the Vermicelli until it turns to light golden colour.
- Pour in the reduced Milk to the above and mix well
- Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
- Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
- Care should be taken that the mix does not scorch at the bottom.
- The amount of Milk should have reduced, and the Vermicelli should be cooked well.
- Add in the Sugar and mix well.
- Drizzle the Kewra Essence/Rose Water, and give a quick stir.
- Pour in the Saffron milk and mix well.
- Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
- Switch off the flame and garnish with the remaining roasted nuts & dates.
- Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
- Serve it Hot or Chilled.
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| SHEER KHURMA |
NOTES:
- Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
- Adding Saffron is purely optional.
- Adding Kewra Essence is purely optional.
- Adjust the amount of Sugar to suit your Sweet Tooth.
- Adjust the consistency of Sheer Khurma to your preference.
- The dessert tends to get thicker even after switching off.
- Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
- Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.
