Sheer Khurma ~ Desi Fusion Twist

Sheer Khurma, a must have dessert during Ramzan season. I still remember how my dad's friend use to bring sheer khurma on the occasion of Ramzan. The taste hits the rock bottom of our taste buds leaving a mesmerizing experience. Traditionally it is made with thin seviya/vermicelli,dry fruits, sugar and milk. The flavor, consistency, texture, essence and aroma its self create a festive mood.

I found two different seviaya/vermicelli in market and decided to prepare sheer khurma. The process is same for both vermicelli/seviaya. But cooking time varies from one another.

Ingredients:
Vermicelli : 100 to 150 gms
Milk : 1 ltr
Mixed Dry fruits of your choice : 1 cup (I used cashew/kaaju, peeled and soaked almonds/badaam, chirongi, muskmelon seeds, watermelon seeds, dried dates)
Saffron : 1 or 2 pinches soaked in milk
Sugar : 2 to 3 cups or as per your taste.
Ghee/clarified butter : Enough to roast vermicelli/seviya and dry fruits + 2 tblspn
Rose or kewra water : 1 tspn
Elaichi/cardamom powder: 1 tspn.

Method:

Soak all dry fruits in hot water and dry them on kitchen towel. Chop almonds/badaam into thin slices. You can cut kaaju/cashews into small pieces. Boil dry dates in hot water for half an hour and then cut them into thin slices.

Now dry roast them until they turn golden brown.

Roast seviaya/vermicelli in ghee until they turn golden brown. As I mentioned you earlier, I used two different vermicelli. One is thin pre roasted vermicelli which is light golden brown in color and one is thin and white vermicelli.

Break them and roast them in ghee until they change into golden brown and releases sweet aroma.

Once they are roasted, keep them aside. Now take two deep bottom vessels. Add 500 ml of milk in both the vessels.
Bring it to boil and simmer it.

Add equal amount of sugar in both the vessels. Keep stirring and add vermicelli to milk.

Make sure to mix milk and vermicelli to avoid sticking it to the bottom of the pan.
Add dry fruits, kesar milk, rose water or kewra water and mix well.

It doenst take much time to cook vermicelli/seviaya. Usually consistency of sheer khurma is quite thin and runny. But if you wish you can make a thick consistency by adding little more roasted seviaya/vermicelli and sugar (to balance the taste).
You can serve it hot or cold. Either the way it taste great.