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How to Make Sheer Khurma Recipe

Khurma is an Indian sweet dish that can be prepared as a dessert or as a main course of a meal. This recipe varies so much that you can refer to a pastry or a mixture of stew like me from sweetened milk, dates, spices, vegetables and sometimes. The pasta is almost always served hot, but sweet khurma stew can be eaten hot or cold. These dishes are especially popular on holidays and can also be served to guests of honor. Sheer khurma stew usually contains some type of pasta, and is often sweet, salty, spicy and all at once.

Most types of khurma starting pastry with approximately 5 parts flour and 0.25 part butter or clarified butter. The flour can be whole wheat, or Atta, flour, although some chefs prefer to use 4 parts of Atta flour and a white part, or Maida flour. Ghee is generally very soft, which makes it relatively easy to mix with flour to make a very dense and hard paste. Oil, such as olive or peanut, is usually heated in a skillet and shallow khurma patisserie are added into it. The pasta chips until they are golden brown and swollen.

Sheer Khurma Recipe images

The cook usually makes a simple syrup, called chasni, from about 2 parts of sugar and 1 part of water. The two are boiled together until the sugar dissolves. The chasni Then pour over the hot, drained pasta. Desserts are left to cool down a bit till Chasni syrup cools and turns into a white glaze. Cakes are finished then serve immediately - some cooks compare this dish to American donuts.

The second type of khurma, the sweet stew, is usually finished with about four actions of milk. The milk can be dairy or non-dairy products, depending on the preferences of the cook. Any non-dairy milk can be used, but coconut milk is the traditional Indian food. The dish usually starts with some large spoonfuls of ghee at the bottom of a hot pan. Pieces of broken pasta dish, such as noodles, are cooked with butter and fried until golden brown.

Other ingredients are then added to the fried dough. The ingredients include dates, raisins, walnuts, saffron, almonds and cardamom seeds. When heated, the milk is added and the sugar is stirred at will. Cooks who make the khurma plant can also enjoy ding peas, peppers, garlic and onion to the mix.

Sheer khurma literally milk with dates is a delicious mouth-watering festival vermicelli pudding made with a very fine thin haired variety of vermicelli which is cooked in thick milk adding a variety of traditional flavours of dry fruits. Since I was small this has always been my favorite dessert. What makes it special is that this dessert is not as sweet as most Indian desserts. It is also very easy to make.

Some days I feel like cooking is a way to escape for a while in the aromas and have something to spend time and so today I cooked the dessert Sheer Khurma. Sheer Korma also called Sheer Khurma, which means milk with dates in Urdu language, is a sweet typical dish of the cuisine of India and Pakistan. It is a pudding made with vermicelli, milk, saffron, sugar, dates (Khurma) as well as various ingredients and ghee.

There is no single form or recipe of preparation, as each cook prepares it with these ingredients according to their own tastes or those of the family tradition. It is usually prepared in large celebrations, mainly by Muslims on Eid ul-Fitr, and is usually served as a breakfast. This dish is served on the morning of Eid day.

Preparation Time: 10 mins
Cooking time: 30 mins
Servings: 5 servings
Calories: 429 kcal

Ingredients:

1 tbsp butter
2 cups vermicelli
4 cups milk
1 cup cream
10 dates
3 tbsp sugar
4 almonds
1 tbsp pistachio
5 green cardamoms
5 cloves
2 tbsp rose water

Recipe Method:

Soak the dates in warm water for 15 min. Then drain and squeeze it. Coarsely chop almonds and pistachios. Melt the butter in a saucepan in low heat and fry the cloves and cardamoms. Break the vermicelli into pieces, then mix them in butter until they turn light brown.

Pour the milk and stir gently over medium heat until the milk starts to boil, then add the raisins, almonds and sugar. Continue to cook low heat for 20 minutes, then add the cream and continue cooking for another couple of minutes, sprinkle with rose water and remove from heat.

Remove the pan from the heat and, when it is cool, put it in the refrigerator for at least 1 hour to chill before serving it as a dessert.