Sheer Korma Vermicelli Eid Dessert Recipes

SHEER KHURMA RECIPE (VERMICELLI MILK DATES PUDDING)

Steps:

• Heat 3 tablespoons of ghee in a large heavy bottom pot over low heat.
• Once the ghee is hot, add cloves, almonds, cashew nuts, raisins, pistachios, and chironji to the pot and fry until they are lightly browned (3-4 minutes), stirring continuously.
• Remove them to a plate using a slotted spoon.
• Note - The nuts get burned in just a few seconds. So be very careful while frying them. Also, sliver them thickly and not finely. They will keep browning in the residual heat, so remove them from the pot as soon as they turn light brown.
• Add 1 tablespoon ghee and vermicelli to the same pot and fry on low heat until they turn light brown (3-4 minutes). Stir continuously while frying to avoid them from burning at the bottom of the pan.
• Remove on a plate.
• Increase the heat to medium.
• Add milk and dates to the same pot and cook for 10-12 minutes, stirring frequently.
• Add the roasted vermicelli and roasted nuts to the pot and cook for another 10-12 minutes until vermicelli is softened and khurma is slightly thickened. Stir frequently while cooking to prevent scorching at the bottom of the pan.
• Stir in sugar, saffron soaked in milk, and cardamom powder, and cook for another minute.
• Serve it warm or chill it for a few hours before serving.

SHEER KORMA (VERMICELLI EID DESSERT)

Steps:

• The day before making the dessert, put the dried dates in a pan with 240ml of the milk, bring to the boil and then simmer for 20 minutes. Leave to cool, then chill. If you haven't got roasted seviyan you will need to dry roast the vermicelli over a low heat until it starts to darken. Cut the almonds (and pistachios, if using whole ones) into slivers. If including coconut, chop the flesh into 1.5cm cubes. Break the vermicelli into small pieces. Put the remaining milk in a pan, add the soaked dates and their milk and bring to the boil. Meanwhile, heat half the ghee or butter in a frying pan over a medium-high heat and flash-fry the vermicelli with the cloves and cardamoms, then add to the boiling milk. Add the sugar and stir until it has dissolved. Take the pan off the heat and discard the cloves and cardamoms. In a separate frying pan, heat the remaining ghee and quickly fry the almonds, pistachios, coconut, cashews and raisins until the nuts darken - you do not want to burn them. Add the mixture to the vermicelli, reserving a little to sprinkle on top if you like. Serve the milky vermicelli warm or chilled in individual glass dishes.

SHEER KORMA

Steps:

• Fry the vermicelli in the butter until well browned but not burnt.
• Fry on low heat until all the butter is dried.
• Add in 1/4 cup sugar and fry again.
• Add in the whole milk cup by cup, stirring constantly, and bring to boil.
• Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
• Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
• The vermicilli must be very soft by now.
• Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins.
• Garnish with the saffron strands and powdered cardamom, and serve immediately.
• This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you.
• It keeps fresh for up to one week in the fridge.

SHEER KORMA (VERMICELLI EID DESSERT)

Steps:

• The day before making the sheer korma, put the dried dates in a saucepan with 1 cup (240 ml) of the milk, bring to a boil, and then simmer for 20 minutes. Leave to cool, then chill.
• If you haven't got roasted seviyan you will need to dry roast the vermicelli over low heat until it starts to darken.
• Cut the almonds (and pistachios, if using whole ones) into slivers. If including coconut, chop the flesh into ½-in (1.5 cm) cubes. Break the vermicelli into small pieces.
• Put the remaining milk in a pan, add the soaked dates and their milk, and bring to a boil.
• ​​Meanwhile, heat half the ghee or butter in a frying pan over medium-high heat and flash-fry the vermicelli with the cloves and cardamoms, then add to the boiling milk. Add the sugar and stir until it has dissolved. Take the pan off the heat and discard the cloves and cardamoms.
• In a separate frying pan, heat the remaining ghee and quickly fry the almonds, pistachios, coconut, cashews, and raisins until the nuts darken-you do not want to burn them.
• Add the mixture to the vermicelli, reserving a little to sprinkle on top if you like. Serve the milky vermicelli warm or chilled in individual glass dishes.