Sheer Khorma….my way!

Here is another recipe of Sheer Khorma. This is the way it is made in my home. Every year on Eid morning we would wake up to a sweet aroma spread all around the house. My ami (mother) would make this mandatory meetha (dessert) and we could not wait to dig in the bowl of milky goodness. In this recipe, rice is used as a thickener so you can say that this Sheer Khurma is a cross between kheer and seviyan.  My mother would top it off with loads of nuts, dried sliced coconut, and vark. Try this version of Sheer Khorma this eid day. I am sure you too will love it.

INGREDIENTS:

• 8 cups- Full fat Milk

• 1 1/2 cup-Vermicelli

• 1/4 cup- Rice

• 6-8  Green Cardamom

• 3-4 Dried Dates

• Sliced Dried Coconut

• 1/4 cup butter/ghee

• 2 cups- Sugar

• Nuts

• Few drops – Kewra Essence

RECIPE:

• Boil the rice in 3/4 cup water. Once boiled so not drain the water. Blend the rice to make a paste in the leftover water.

• Soak the dried dates in water for at least 4 hours to soften.

• Roast the vermicelli in butter/ghee and add cardamom seeds.

• When the vermicelli starts to turn brown, add milk, sugar and rice paste and let it boil on low heat.

• When the milk starts to thicken up, add sliced dried dates, sugar, and nuts of your choice and keep on stirring regularly to make sure it does not stick to the bottom.

• Decorate it with nuts, sliced dried coconut, dates, and vark.

• Enjoy

NOTES:

• If you buy the roasted vermicelli then reduce the ghee/butter to 2 tbsp.

• Traditionally khorma is made with dried dates (chuwara) but if they are not available where you live, you can use regular dates.

• If using regular dates, omit the step to soak them in water.

• You can use any nuts you like for example almonds, pistachios, coconut etc.

• Kewra Water adds a nice traditional smell to the dessert.