Easy Sheer Khurma/ Vermicelli Pudding- For EID!!!!!



EID MUBARAK!!!!!!!!!!!!!!!!!!!!!!
It is EID!!!!! It marks the end of Islamic holy month of Ramadan. Like every year, this year also got ready and went to the mosque for the Eid prayers. Came back and the first thing I did was to boil to milk for sheer khurma. Every time I used to make this sheer khurma using milkmaid. This time I didn’t want to add that and to make it simpler and richer, we have to reduce the milk till it becomes thick. So the first thing I did before making the breakfast was to heat the milk and I reduced it to half. No need of standing there and stirring, once you simmer the milk, just stir in between your other work. It won’t take much longer.


This special dish is made on the morning of Eid. This exotic rich dessert is prepared using milk, vermicelli along with dry fruits. Long back I have posted sheer khurma using milkmaid.
Vermicelli is fried in clarified butter. Reduced milk is added to the roasted vermicelli and cooked further. When it thickens, roasted dry fruits are added and enjoyed hot or cold. This is one of the compulsory desserts that my mom used to make for Eid. to make this sheer khurma, we use thin vermicelli not the thick ones which we make for semiya upma.


In sheer khurma, the sweetness is due to the addition of dates, but here in my house everybody likes to eat dates just like that rather than adding in the milk, so I didn’t add dates. This is one of the super easy desserts which can be made when the guests are at home and will be liked and enjoyed by all.
Ingredients:
  1. Thin Vermicelli- 1 ½  Cup
  2. Milk- 4 Cups
  3. Sugar- ¼ Cup
  4. Cashews- 3tbsp
  5. Almonds- 3 tbsp
  6. Chironji/ Charoli- 5 tbsps
Method:

  1. Crush the cashews and almonds coarsely.
  2. Boil milk in a sauce pan, stir in between or else it will stick to the bottom. Reduce the flame once it gets boiled and let it simmer for 20- 30 minutes. By this time the milk will get reduced and thicker.
  3. Roast the thin vermicelli in Ghee till golden brown, remove and when it gets cooled, crush with hand into small.
  4. In the same ghee roast the crushed cashews, almonds and chironji. Keep this aside
  5. Add the roasted vermicelli and sugar into the boiled thick milk. Stir well.
  6. When the vermicelli becomes soft, add the roasted nuts along with the ghee. Stir, serve and enjoy.



Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more