Monday, 16 April 2012

Creamy Sheer Khoorma



This sweet dish is such a delight and a must on Eid no doubt, but I make it every now and then too. I love its creamy thick structure : )
Another dish full with childhood memories, the big silver pot, the tray with pitted dates, the bowl with sliced nuts…. And Mom full ready to start cooking it..
I know I was crazy for the dates and used to pick them extra to fill my bowl : )
Those were the days……
Here’s what you need to do :
1 pack of already fried Sewiyyan (vermicelli they are a bit brownish)
7-8 seeds of small cardamom
1 tbs of raisins
4-5 full cooking spoon of ghee/butter
 
1 ½ L full fat milk
250 ml pack of cream
½ tsp cardamom powder
2-3 full cooking spoon of sugar and adjust to taste
 A good amount of nuts: (around ½ cup together)
Dry Coconut flakes
Boiled and peeled Almond halves
Pistachios fine sliced
8-10 soft dates (left from Ramadan : )
I never use the dry choharay)
4-5 strands of saffron
1tbs kewra essence


 
Heat a heavy bottomed pot with ghee/butter; don’t let it burn just slightly melt
          Add in the cardamom seeds and let splutter
          Add the raisins and fry till they fluff up
          Now break in the vermicelli not too small just crush slightly half in the middle
         Stir evenly so none of it is dark brown just vey slightly as they are already a bit       fried
        Now pour the fresh milk and add all the nuts too, let it boil once then add the dates in it and pour the cream slowly and keep mixing
Add the sugar, taste and adjust accordingly, add the cardamom powder too
Now just cover the lid half and let it cook
The taste comes out when it is cooked on slow heat at least an hour
The vermicelli will increase in volume and the milk will get thicker so watch out hat it does not burn
The dates will get softer and thicker yummz this gives a divine taste in sheer khoorma : )
As you see the butter laying on the top slowly means it has been cooked well
      Drop in the Kewra essence and mix smoothly
Take the pot away from the stove and set aside and sprinkle the saffron strands and cover the lid
The saffron leaves its light pale yellow color and gives a heavenly aroma
Your sheer khoorma is ready to serve
 
Some like it cold but I love it while its still warm and the soft dates in it are a delight: ) Its always a big demand apart from  Eid : )

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