Sheer Khurma / Dates and Vermicelli Pudding

                                                                           

Sheer Khurma  or Sheer Korma, as it is sometimes called,  is a traditional Indian dessert made during the  Eid ul Fitr festivities.  The name itself has originated from the  Persian word Sheer meaning  milk and Khurma which means dates.

There are many, many variations to this popular dessert, with every family having it's own favourite version of it. The recipe I am sharing is extremely easy and can be made by anyone. Fine Vermicelli  is roasted in ghee and set aside. Meanwhile  milk is put to boil and  simmered for a while  till it is slightly reduced. The roasted vermicelli, cardamom powder, dates and sugar are then added and  cooked for a few minutes till vermicelli softens. Finally  dry fruits are added and our delicious dessert is ready.

Ingredients: 

5 cups milk
2 table spoon sugar
1 cup sewai ( vermicelli)
1/2 cup dates, chopped
2 table spoon ghee
1/2 tea spoon green cardamon powder
3 cloves
2 table spoon almonds, sliced
2 table spoon raisins
Few strands of saffron ( optional)

Method:  Wash and chop dates and soak in little warm milk. If using saffron, soak strands in little milk.  In a pan heat ghee and saute almonds and raisins. Remove. In the same pan add vermicelli  and stir till lightly roasted. Remove from pan and keep aside.

In the same greased pan add cloves and allow to crackle. Pour milk into the pan and let it come to boil. Lower heat and allow to simmer for ten to fifteen minutes till milk reduces a little.  Add the roasted vermicelli.  Also add sugar, cardamom powder, dates and saffron. Allow to cook for a few minutes on low flame till  vermicelli softens.Switch off flame and transfer to serving bowl. Garnish with the fried almonds and raisins. Can be served warm or chilled.

The addition of dates gives the dish a lovely golden colour and a nice flavour too. The amount of sugar is kept to a minimum in this recipe as dates add sweetness of their own. Do not thicken milk too much as vermicelli is very absorbent. It will absorb milk when added and will continue to thicken further even after flame has been switched off. Adjust consistency by adding more milk later, if needed.