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.
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.