With Eid -ul-fitr around the corner we have a lot of edibles available in the market which are made to celebrate the special month long fasting unique to the Muslim community.Life becomes more blessed with the observation of each “Roza” or the term used to define a day’s fasting after which there is a fixed time after prayers for food to be partaken of.After the new Moon is seen in the sky the fast is broken and delicious treats are had to mark the end of the fast.One of the well known favorites is Sheer Khurma and the other Quimami Sevaiyan which will be the next post.
Sheer(meaning milk) and Khurma (meaning dates) is one of the uber delicious puddings which are made after the Ramadan fast.Dates are a common food which is had which is light on the stomach and nutritious as well.Combined with milk and thin Vermicelli or Sevaiyan this is a very rich and flavorful pudding.
The lovely ingredients…
Sheer Khurma is normally made with what is called “Benarasi Sevaiyan” – a kind of Vermicelli which is super thin and made especially for Ramadan.
The Benarasi Sevaiyan..
You will find it in most grocery stores or even on the wheeled stands in India during the Ramadan time,but some stores have it on all occasions.But if you do not have it with you,any kind of thin Vermicelli can be used.Remember to use pure Ghee in this preparation as the flavors come out only with the use of the same. Add nuts and flavoring to your hearts content for a richer taste.
Preparation Time – 1 hour
Makes – 3-4 servings
200 gms Benarasi Sevain
3/4 liter full cream milk(use toned milk if preferred)
1/2 can Condensed Milk
1 tbsp pure Ghee
15-20 Almonds – chopped finely
15-20 Pistachios – chopped finely
15-20 Chironji seeds(Charoli)
Dates – 5-6 – chopped finely
Sugar to taste(use as required as Condensed Milk also contains sugar)
1 1/2 tsp Cardamom Powder
1 tsp Rose Water(Optional)
Heat 1/2 tbsp Ghee and fry the Almonds,Chironji and Pistachios on low heat till fragrant.Keep aside to cool.
The fried nuts…
Heat the remaining 1/2 tbsp Ghee and fry the Vermicelli till golden brown.Add the Cardamom Powder here and stir.Now add the fried dates and nuts and milk.Stir gently and leave to cook on low heat till the Vermicelli becomes soft and milk is reduced a little.Now add sugar and stir till dissolved.Take off heat and add Rose Water.
Cooking the Sheer Khurma…
Leave to cool a little and add the Condensed Milk.Mix well.Let it come to room temperature.It would take on a lovely color from the dates and the Vermicelli and the result would be a beautiful light golden color to tantalize the senses! Refrigerate and serve chilled or as it is garnished with the remaining nuts and Dates.Both ways delicious!
Note – Do not let the Vermicelli absorb the milk too much or it would thicken to a “halwa” consistency.In case this happens add some more milk and take off heat immediately.The milk would keep on getting absorbed till the mixture cools so keep watching.
Its important to let the Vermicelli roast to a Golden color else it would absorb the milk completely and become swollen which will not taste as good.
Kewra Water can be used in place of Rose Water for flavor.