sheer khurma

This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests

Ingredients:

1. 1 ltr milk
2. 1/2 cup boiling hot water
3. 1/2 cup condensed milk Or as sweetness required
4. 25 gms vermicelli roasted
5. 2 to 3 strands of saffron
6. 6 to 7 dry dates pitted and chopped
7. 2 tbsp ghee (clarified butter)
8. 1 tbsp cardamom+nutmeg+clove powder (optional)
9. 3 tbsp vanilla powder (optional)
10. 7 to 8 almonds
11. 18 to 20 charolis (buchanania lanzan)
12. 8 to 10 pistachios
13. 8 to 10 cashews
14. 5 to 6 hazelnuts (optional)
15. 2 to 3 figs (optional)
16. 8 to 10 walnuts
17. 8 to 10 raisins
18. 10 gms dry coconut pieces
19. 1 t/s kewra essence (optional)

Method:

Take water in a microwave cup. Microwave on high power for 3 to 4 mins. Now add all dryfruits (from number 11 to 18) including dried coconut pieces. Simmer for 5 mins covered with a lid it will plump. Alternatively you could take hot boiling water and add dryfruits in it. Once they are soaked and plumped. Remove them and keep aside.

Once dryfruits cool down chop them into fine pieces. Now take another pan roast the vermicelli for 4 to 5 mins on low heat. Switch off the gas and keep aside.

Take a heavy bottomed wok or vessel. Add ghee or butter and keep on low heat. Toss all dryfruits in ghee. Add spiced powder into it and mix well. Keep this aside.

Now fetch another big wok Or vessel. Add milk and condensed milk. Boil on low heat for 5 to 6 mins. Add vanilla powder if using. Combine all dryfruits along with ghee.

It’s time to add saffron into the milk along with roasted vermicelli. Lastly add kewra essence if using. Cook for another 3 to 4 mins. Please don’t overcook else you will have thick semolina pudding.