Sheer Khurma|sheer Khorma
Though many of us mistake Sheer khurma to be same as seviyan kheer,bcoz they look the same. There are few major differences between the two.
●An important ingredient which is “dates” is added to sheer khurma which are not added to seviyan kheer.Dates not only change the taste,they also impart a texture to it.
●In sheer khurma,milk is thickened before adding vermicilli.Hence sheer khurma is more thicker & creamier.
●fine vermicelli is used for sheer khurma whereas for kheer, thick or thin vermicelli can be used.
1. Roast the vermicelli in ghee for 2 mins or until slightly brown.
Soak the nuts
1. Soak all the above in hot boiling water for 20 mins. soaking helps to peel the almonds easily & makes chopping easy.
Chopping the nuts
1.Peel off the almond skin by pinching.
2.Long chop the almonds, cashews, dates, pistas (if using whole)
3.Drain off the water from soaked raisins & pistachios.
Roasting the nuts
1. Roast the nuts in ghee until slightly brown. add raisins at the last to avoid burning.
Sheer khurma preparation:
1.Boil milk. once milk thickens, add roasted nuts & mix. let it simmer.
2.Then add the khoya,saffron milk, cardamom powder,sugar and mix.
3.Add the roasted vermicili & simmer untill its cooked.
4.Once its completely cooked, add rose water & petals & switch off the flame. serve hot or chilled.
Note: sheer khurma starts to thicken once cooled. you can dilute it by adding boiled milk if you want.