Sheer Korma Food

SHEER KHURMA

Sheer Khurma image

Sheer khurma, which literally means 'milk with dates', is a vermicelli pudding that is very popular in Muslim communities around the world. It is often served on religious holidays like Eid or Ramadan.

Provided by Rookie With A Cookie

Categories World Cuisine Recipes Asian Pakistani

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups milk
5 tablespoons white sugar
3 cardamom pods, or to taste
¾ cup broken vermicelli pasta
6 dates, pitted and chopped, or to taste
6 pistachio nuts, chopped, or to taste
3 saffron strands, or to taste

Steps:

Combine milk and sugar in a saucepan over medium heat; bring to a rolling boil. Add cardamom pods. Stir in vermicelli; simmer until pudding thickens, 35 to 40 minutes.
Garnish pudding with dates, pistachios, and saffron threads. Serve warm or chilled.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 49.4 g, Cholesterol 13 mg, Fat 3.9 g, Fiber 3 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 71 mg, Sugar 36.5 g

SHEER KHURMA RECIPE (VERMICELLI MILK DATES PUDDING)

Sheer Khurma Recipe (Vermicelli Milk Dates Pudding) image

Sheer Khurma (Vermicelli Milk Dates Pudding, Sheer Korma) is a traditional dessert that is a must-make for the festival of Eid. This vermicelli pudding is made by cooking fine vermicelli with ghee, milk, dates, and nuts.

Provided by Neha Mathur

Categories Dessert

Time 30m

Number Of Ingredients 13

Ingredients

4 tablespoons ghee (divided)
3-4 cloves
10-12 thickly slivered almonds
10-12 halved cashew nuts
10-12 whole raisins
2 tablespoons thickly slivered unsalted pistachios
2 tablespoons chironji
100 grams fine vermicelli (broken into 2-3 inch long pieces)
1 and 1/2 litres whole milk (full- fat milk)
5-6 finely chopped seedless dates
1/2 cup sugar (add more or less according to your liking)
15-20 strands saffron (soaked in 2 tbsp warm milk for 1 hour)
1/2 teaspoon cardamom powder

Steps:

Heat 3 tablespoons of ghee in a large heavy bottom pot over low heat.
Once the ghee is hot, add cloves, almonds, cashew nuts, raisins, pistachios, and chironji to the pot and fry until they are lightly browned (3-4 minutes), stirring continuously.
Remove them to a plate using a slotted spoon.
Note - The nuts get burned in just a few seconds. So be very careful while frying them. Also, sliver them thickly and not finely. They will keep browning in the residual heat, so remove them from the pot as soon as they turn light brown.
Add 1 tablespoon ghee and vermicelli to the same pot and fry on low heat until they turn light brown (3-4 minutes). Stir continuously while frying to avoid them from burning at the bottom of the pan.
Remove on a plate.
Increase the heat to medium.
Add milk and dates to the same pot and cook for 10-12 minutes, stirring frequently.
Add the roasted vermicelli and roasted nuts to the pot and cook for another 10-12 minutes until vermicelli is softened and khurma is slightly thickened. Stir frequently while cooking to prevent scorching at the bottom of the pan.
Stir in sugar, saffron soaked in milk, and cardamom powder, and cook for another minute.
Serve it warm or chill it for a few hours before serving.

Nutrition Facts : Calories 209 kcal, Carbohydrate 28 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 21 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 5 g, ServingSize 1 serving

SHEER KORMA

Sheer Korma image

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s

Provided by Fatima Ahmed

Categories Breakfast

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 package Ahmed brand vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almonds, cashews and pistachioes
1/2 cup fresh cream
1/2 teaspoon saffron strand
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter

Steps:

Fry the vermicelli in the butter until well browned but not burnt.
Fry on low heat until all the butter is dried.
Add in 1/4 cup sugar and fry again.
Add in the whole milk cup by cup, stirring constantly, and bring to boil.
Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
The vermicilli must be very soft by now.
Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins.
Garnish with the saffron strands and powdered cardamom, and serve immediately.
This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you.
It keeps fresh for up to one week in the fridge.

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