Ramzan Eid or Eid-ul-fitr special Sheer Khurma Recipe
Integrates
4 cups of milk – full fat , whole milk
2 tbsp ghee
1 ¼ cup Sugar
½ cup vermicelli ( Semiyan)
¾ cup mixed nuts, chopped small – cashews, almonds, pistachios etc.
10-12 Golden raisins ( Kishmish)
½ cup dates seeded and chopped ( around 8-10 in number)
4 cardamoms, crushed to a powder in a mortar-pestle OR ½ tsp Cardamom powder
½ to 1 tsp rose water
2 tbsp ghee
1 ¼ cup Sugar
½ cup vermicelli ( Semiyan)
¾ cup mixed nuts, chopped small – cashews, almonds, pistachios etc.
10-12 Golden raisins ( Kishmish)
½ cup dates seeded and chopped ( around 8-10 in number)
4 cardamoms, crushed to a powder in a mortar-pestle OR ½ tsp Cardamom powder
½ to 1 tsp rose water
Method
Heat a tbsp of Ghee in a wide pan, and roast the vermicelli ( seviyan ) on a low flame till golden. Transfer in a plate and keep aside
In the same pan, heat 1 tsp of Ghee and roast all the dry fruits ( nuts ) for 1-2 minutes on low flame. I skipped this step this time since I like the raw taste of nuts more. Once it’s done, transfer in a bowl and keep aside.
Chop all the dates small, taking the seeds out and keep aside.
Now, heat milk in a sauce pan and let it come to a boil. Then, lower the flame and let it simmer for 10-12 minutes till the milk thickens slightly.
Add the roasted vermicelli and mix. Let it cook for 5-7 minutes till Seviyan absorbs the milk properly and becomes soft.
Now add the sugar, nuts and dates and mix well. Keep it simmering for another 15-20 minutes till dates gets mashed up and the total quantity in the pan gets reduced to almost half of what we started with. Vermicelli should be all puffed up and soft by now.
At this stage, check the taste and desired consistency of the Sheer. You may add some more milk if you think its too thick, or some sugar if its less sweet. Do remember that this Sheer will thicken even more with time so adjust accordingly.
Finally, add the cardamom powder, stir and turn off the flame.
Garnish with more crushed dry fruits, saffron strands or even Rose petals if you wish . Serve hot and fresh
Ramzan Eid or Eid-ul-fitr special Laccha Seviyan Kheer
In the same pan, heat 1 tsp of Ghee and roast all the dry fruits ( nuts ) for 1-2 minutes on low flame. I skipped this step this time since I like the raw taste of nuts more. Once it’s done, transfer in a bowl and keep aside.
Chop all the dates small, taking the seeds out and keep aside.
Now, heat milk in a sauce pan and let it come to a boil. Then, lower the flame and let it simmer for 10-12 minutes till the milk thickens slightly.
Add the roasted vermicelli and mix. Let it cook for 5-7 minutes till Seviyan absorbs the milk properly and becomes soft.
Now add the sugar, nuts and dates and mix well. Keep it simmering for another 15-20 minutes till dates gets mashed up and the total quantity in the pan gets reduced to almost half of what we started with. Vermicelli should be all puffed up and soft by now.
At this stage, check the taste and desired consistency of the Sheer. You may add some more milk if you think its too thick, or some sugar if its less sweet. Do remember that this Sheer will thicken even more with time so adjust accordingly.
Finally, add the cardamom powder, stir and turn off the flame.
Garnish with more crushed dry fruits, saffron strands or even Rose petals if you wish . Serve hot and fresh
Ramzan Eid or Eid-ul-fitr special Laccha Seviyan Kheer
Integrates
Laccha – Amount depend how much you want
Boiled milk – 1 ltr
Cashew nuts, Almonds, Raisins
Condensed milk – 4-5 tbsp
Sugar – Half cup (as per your taste,if you want more sweet or less)
Saffron – A pinchful
Water – 1 cup
Boiled milk – 1 ltr
Cashew nuts, Almonds, Raisins
Condensed milk – 4-5 tbsp
Sugar – Half cup (as per your taste,if you want more sweet or less)
Saffron – A pinchful
Water – 1 cup
Method
Take a Kadai and take some ghee and fry the cashew nuts,raisins till they are golden brown and take them out,keep aside
In that kadai, heat the milk (add water too) in low flame for 15 mins till milk gets dense. Cook it more if you want,it should become thicker and not runny. Stir it in between so that milk doens’t stick to bottom of vessel.
Add the sugar and condensed milk and cook for more 5-10 mins, stirring continuously
Add the saffron, fried cashew nuts and raisins and cook for another 2-3 mins
Taste it, if it tastes good,then its done).
Cool it before serving.
In a bowl take some laccha and add this kheer to it. Garnish with thinly cut almonds if you want.
