It’s the season of Meethi Eid and how can the festivities be complete without some Sheer Khurma. But let’s understand what this dish stands for. “Sheer” means milk in Persian and “khurma” means dates. To understand this dish let’s understand how Dates are significant food in Prophet Mohammed’s (PBUH) life. Dates are also an important part of Ramadan as Muslims break their fast with it. And so, this Meethi sees this dish as one of the main dish that is a must on Eid.
This dish is all about tradition and culture and bringing all together. It’s root lies somewhere in the The Silk Road that connects the Subcontinent and Persia, which happens to be the first and the most important route for trade in ancient times. The main ingredients in this dish are vermicelli, milk, and dates but with time one saw pistachios, cloves, saffron and more being added. The Persian dish that is now popular world over, the sweetness in the dish comes from the Dates. You also will find roasted vermicelli. And this one helps to skip the step to cook the vermicelli as you can directly add it to a bowl of hot milk.
Relish Some Sheer Khurma This Festive Season/ Pic-Marriott Bengaluru Hebbal
This delicacy that represents Eid is loved by one and all across the globe. As Sheer Khurma makes it’s presence as an integral part of any Muslim festivities, let’s relish this recipe
Here's the recipe Sheer Khurma by Chef Rohan Malwankar, Executive Chef, Courtyard by Marriott Bengaluru Hebbal
Prep Time-10 mins, Cooking Time-25 mins, Servings- 06 Portion
INGREDIENTS
• 2 tablespoons ghee 30 ml
• 10-15 cashews broken
• 10-12 almonds chopped
• 10-12 pistachios chopped
• 10-15 golden raisins
• 6-7 large dates chopped or use 10 small dates
• 1 cup broken vermicelli
• 1/2 cup grated mawa optional
• 1 liter whole milk
• 4 tablespoons sugar or to taste
• 1.5 teaspoon rose water
• 1/2 teaspoon cardamom powder
Method of Cooking
• Heat ghee in a pan on medium heat.
• Once hot, add the chopped nuts, raisins and dates to the pan. Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.
• Now to the same pan, add the seviyan (vermicelli) and mix well.
• Roast the seviyan for around 3 minutes until it starts becoming a light golden brown in color.
• Now add the khoya/mawa and roast for another 1-2 minutes.
• Next add the milk to the pan and stir. Increase heat to medium high and let the milk come to a boil.
• Stir often in between so that vermicelli doesn't stick to the bottom of the pan. Once the milk comes to a boil, lower the heat to medium and let it boil for around 10 minutes. Milk will reduce and thicken slightly, at this point add in the sugar and mix.
• Transfer back the fried nuts into the pan and mix.
• Also add the rose water and the cardamom powder and mix.
• Cook for 2-3 more minutes on medium-low heat and then turn off the heat.
