Sheer Khurma or Sheer Kurma means dates with milk. It is a traditional festive breakfast and a dessert for celebrations. This is dish is served on the breakfast of the Ramadhan and throughout the day to all the visiting guests. Let me share the recipe…
In partying mood, taking it to Fiesta Friday #126 hosted by Angie@thenovicegarderner.
- Vermicelli/Semiya – 1 ¼ cup
- Sugar – ½ cup
- Pistachios – 15 nos
- Cashew nuts – 10 nos
- Almonds/Badam – 15 nos
- Black Raisins – 5 nos
- Yellow Raisins – 5 nos
- Cardamom powder – ½ tsp
- Nutmeg powder – ½ tsp
- Dried Dates – 8 nos
- Ghee/Clarified butter – 2 tbsp
- Milk – ½ litre
- Boil 2 cups of water in a vessel, add in 10 nos of almonds/badam and pistachios. Drain the water and peel the skin of the nuts, chop them into small pieces and keep it aside.
- Finely chop the dried dates and keep it aside.
- Heat 2 tsp of ghee/clarified butter in a kadai, add in the vermicelli and cook until it turns golden brown.
- Boil ½ litre of milk in a heavy bottomed sauce pan.
- Pour a cup of milk to a bowl and add in the finely chopped dates and keep it aside.
- Add in the finely chopped almonds and ¾ th portion of pistachios along with saffron strands to the milk and cook in medium flame.
- Add in the roasted vermicelli and cook in medium flame, until it’s cooked.
- Add in the sugar along with the saffron strands, cardamom powder and nutmeg powder, continue cooking in medium flame, until the milk thickens.
- Pour in the dates milk and continue cooking in low flame.
- Heat the leftover ghee/clarified butter in a kadai, add in the cashew nuts and cook until they start turning golden brown.
- Add in the raisins (black+yellow) and cook until they double in size. Remove from fire and pour it to the milk and cook for 5 mins in low flame.
- Chop the pistachios and the leftover almonds, dates along with the skin. Garnish over the Sheer Khurma.
For more Ramazan/Ramadhan and Iftar recipes, Click here.