The word ‘Sheer Khurma’ means ‘Milk with Dates’ where ‘sheer’ means milk and ‘khurma’ means dried dates (in Persian language). And as the name refers this is nothing but a vermicelli pudding with dates. Though the main ingredients are milk and dates different nuts and raisins and other dry fruits are also used in this dessert along with the vermicelli.
This is a festival special preparation prepared by the Muslim community on Eid-Al-Fitr. This desert is served to all family members together on their breakfast on that particular day just right after their Eid prayer. This Eid happens to be the day after month long fast of ‘Ramdan’. This dessert is also served to the guests who come over to the house with greetings of the festival.
This rich creamy dessert is also known as ‘Sheer Korma’. Traditionally, the milk is boiled in earthen pot for overnight. And it is said that, more you will reduce the milk, tastier your sheer khurma will become. I dint dare to reduce much, if you have strong confidence on your stomach please go ahead.
There is another version of this same preparation, known as ‘Seviyan Kheer’ or ‘Semui Payesh’. This is little less rich version prepared by mostly Hindus. Neither date nor rich, thick milk is used in it. Average boiled milk is mixed with pre-roasted vermicelli along with sugar or condensed milk. Cashew nuts and raisins are mixed just before serving. Sometimes saffron is also used to give it an extra flavor.
As it was Eid-Al-Fatr, I followed simple traditional recipe of Sheer Khurma. I dint have enough time or energy (read, both) to cook night long. Hence I shortened the time by cooking all together. I also opted for condensed milk instead of sugar to add extra creamy texture and flavor.
Here is my version of the recipe of Sheer Khurma (Korma).
Ingredients:
Milk: 1.5 ltrs.
Condense milk: 150 gms.
Vermicelli (Semaiyan): 250 gms.
Date: 100 gms.
Cashew nuts: 1/3 cup
Almond: 1/3 cup
Raisin: 1/3 cup
Pistachio: 1/3 cup
Ghee/ clarified butter: 2 tbsp
Green cardamom powder: ½ tsp
Preparation:
Blanch the almonds. (See Tips)
Soak raisins in water. (At room temperature)
Deseed the dates if possible. (See Tips)
Take a non-stick pan and heat ghee in it.
Add almond and cashew nuts and roast them until they are slightly golden-brown in color. Remove them with a slotted spoon and keep on paper towel.
In the same pan add dates and fry them until they are fragrant and slightly soft in the outer skin.
Remove raisins from water and add to the frying pan. Keep frying dates and raisins together until they are soft and pulpy.
It will take 4-5 mins all together. Remove them from pan and soak them in a bowl of boiled milk until needed. (See Tips)
In the same pan add vermicelli and roast them till golden. I already used roasted vermicelli so I only coated them with the remaining excess ghee in the pan. (See Tips)
Boil the milk in a heavy bottomed pan until 1.5 ltrs. of milk is reduced to approximately 1 ltr. or little less.
Now add pre-roasted vermicelli and give it a light stir. Be cautious not to let form any lumps in it.
Let it boil for 2-3 mins or until vermicelli is soft.
Add 80% of cashew nuts, almonds and pistachio. Let it boil for 1-2 mins.
Also add soaked dates and raisins. Mix well and let them boil with the milk on simmer. It will take 10-12 mins to be done.
Once vermicelli is done and dates and other dry fruits are also soft add condense milk and keep mixing. Let it boil for 1-2 mins more. Then switch off the flame.
Adjust the sweetness according to your taste-bud.
Let it cool for few mins and transfer it to the serving bowls. Garnish with rest of the dry fruits and dates. Serve warm or chilled.
Tips:
1. Soak the almond in warm water for 2-3 mins. Then transfer them in cold water. Try to peel the skin off. It will come off very easily.
2. It is not mandatory to deseed all dates. You can keep them as they are. Just remember to boil them in milk for more than mentioned time. It will turn the dates soft to release the seed.
3. Traditionally dates, raisins and dry fruits are soaked in warm milk for overnight.
4. It is important to coat the vermicelli with ghee. It will prevent formation of lump while it will be added to milk.
This looks so inviting 🙂 being a fan of payasams this one makes me drool love it and also like the addition of dates hmmm yummmm
yes these dates add complete new flavor to the payasam. try it sometimes you will love it 🙂