Recipe: Sheer Khurma

Recipe: Sheer Khurma

Ingredients:

2 liter of milk
1 litre water
1 cup sugar
8 dried dates
6-8 whole cardamoms
1\4 cup ghee or butter
6-7 seeds of cardamom (crushed).
1 cup of vermicelli (sayaiyan)
1/4 cup chopped pistachios
1/2 cup dried coconut
1/2 cup chopped almond
1/4 cup raisins
1tsp kevera essence, diluted or 1\4 tsp., if concentrated




Method:
Soak 3 dried dates and coconut in water for 2 hours, until soft. then thinly slice them.
In a pot add milk, water, 5 dried dates and cardamoms and simmer on low heat for about 2 hours or until about 1 1\2 litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk.
Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
Add warm milk to it, bring to boil and cook for 5-8 minutes, until cooked through.
Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence.
Can be served hot or chilled.


Kheer
Ingredients:

2 Ltrs. Milk
Crushed almonds For garnishing
1 1/2 cups Sugar
1/2 cup Rice
3-5 Cardamum (Ilaychi)
2 Tbsp Corn Flour





Method:
Take milk in the boiling pan.
Soak rice in water for about 15 minutes.
Add rice to the milk.
Cook for 15 minutes on low heat, till rice get tender and become one with milk.
Take corn flour in another bowl and add 4 Tbsps of milk to it.
Prepare a paste and add it to the boiling kheer.
Stir well and keep cooking for another minute, till it becomes thicker.
Add sugar and cardamums to it and let the mixture boil once.
Kheer is ready, dish it out and garnish with crushed almonds.