Sheer Khurma literally means”milk with dates” in Persian, in this festival vermicelli pudding prepared by Muslims on Eid ul-Fitr. It is a traditional Muslim festive dessert, for celebrations. This dish is made from dried dates.This special dish is served on the morning of Eid day in the family after the Eid prayer throughout the day to all the visiting guests.
The main ingredients used in Sheer Khurma are vermicelli, whole milk, sugar, and dates.In my version of Sheer khurma to enhance flavor, I have added cardamom powder, cashew nuts pistachios, almonds, saffron & raisins.
5 cups full cream milk
1/2 cup or 60 gm vermicelli
1 tbsp Ghee
1/2 cup sugar or to taste
1tsp green cardamom powder
2 Tbsp chopped dates
1/4 cup almonds-Pistachios blanched and cut into pieces
10-12 Cashew nuts
Saffron strands soaked in milk (optional)
Heat ghee in a deep pan, add chopped nuts & Raisins fry till starts giving nutty aroma remove from pan & drain on paper towel and keep aside, using the same pan add the vermicelli and cook till it turns golden brown.Add the sugar and milk and cook until cook until the sugar dissolves.Add the fried dry fruits and keep few for garnishing, mix well and allow it to simmer for 3 to 4 minutes.Add the fresh dates, cardamom powder and saffron soaked in milk and simmer for another 1 to 2 minutes.Remove from the flame and serve hot or cold.
Yesterday on eve of my birthday prepared this yummy Indian dessert. Seviyan or vermicelli kheer, is a traditional popular dessert. In India and other countries of the Indian Subcontinent, vermicelli is known by various local names such as seviyan or semiyan in Hindi. it is used to prepare different flavor of dishes including a variation of kheer, a sweet dessert similar to Kheer (rice pudding)Vermicelli are also used in many parts of India to make a popular dish called Vermicelli Upma it’s a savoury dish.
Seviyan is a delicious and an easy recipe to make.It is made with milk,sugar, and then flavored with green cardamom powder. Garnish with Nuts as my daughter didn’t like I always add for me & my husband at a time of serving.
Vermicelli 2 cup
Whole Milk 8 Cup
Ghee or Unsalted Butter 4 tbsp
Assorted Nuts 1 tbsp
Sugar 1 cup or to taste
Green Cardamom powder 1 /2 tsp
Heat ghee in a non-stick pan. Add assorted nuts and saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.Add sugar then mix well and cook on low heat for five minutes.Remove from heat and add cardamom powder & assorted Nuts. Mix well and serve hot or chilled .My family preferred chilled desserts.
1 )Use a nonstick or heavy bottom utensil to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat or one can buy Roasted sevaiyan from Indian Grocery store.if using pre-roasted then no need to use ghee or unsalted butter.
2)Sauteed nuts in a ghee or unsalted butter is an individual choice one can add plain nuts or skip nuts completely.
3)when cooled the seviyan kheer tends to be thick. so if you don’t like thick seviyan kheer then don’t thicken the milk.check a consistency of milk as per own taste buds.
Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.
I am sharing a fruit based halwa Apple Halwa.it’s a really delicious using an apple,ghee ,sugar,Cardamom powder ,Saffron & nuts.
Apple 3 medium size
Sugar 1/2 cup or to taste
Pinch of Cardamom powder
Saffron Strands few soaked (optional)
Pistachios(chopped) 1 tbsp
Ghee 1 tbsp
Wash ,peel & chopped apples.heat a non-stick pan adding ghee then add chopped apples cook it on medium flame until the water content in the pulp is evaporated and using back of spatula mashed apples now pulp will become slightly thick.now add sugar to the pulp and mix well. While stirring the pulp continuously add saffron & cook until halwa leaves the sides of pan.add cardamom powder.Turn off heat & serve in a bowl .Garnish with Chopped Pistachios.
Tips :Instead of Cardamom powder ,one can add Cinnamon powder or add any nuts as per individual choice.One can serve warm or @ room temp.Depend on Individual preference.
Grated & sauteed Apple with sugar & cooked in milk &garnish with Nuts
Whole Milk 1.5 liters
Condensed Milk 1 tin
Apples 4-5 (peeled & grated)
Star anise 1 (optional)
Cardamom powder 1/4 tsp
Dry fruits (Raisins, almonds & Pistachios)& few for garnish
Few Saffron strands
Unsalted Butter 1 tsp
Rose water 1tsp (optional)
In a heavy bottomed pan boil milk & saffron to reduce till 3/4 th.meanwhile take a pan add butter & saute grated apple & keep aside.
Once milk reduce add grated apple.chopped nuts , star anise , cardmom powder & milkmaid .cook till u get desired.
consistency.add rose water
Keep ur kheer in a refrigerator to chilled.
Once chilled pour in a serving bowl ..garnish with saffron , Raisins & chopped nuts.
Enjoy ur Rabdi.
Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, with milk and sugar on a slow fire ; it is flavoured with cardamom & nut.Served Hot or Chilled
1/4th Cup or 100 g Basmati rice
1 can condensed milk or sugar to taste
1-liter fresh milk
Cardamom powder, to taste
Dry fruits for garnish
Boil fresh milk in a heavy bottomed pan.Add rice to the milk and mix.Cook on low flame till the rice grains turn soft and begin to break.Now add cardamom powder to the rice-milk mixture and stir well.If you are using condensed milk, Keeping on a slow flame, mix in the sweetened condensed milk into this pan and stir thoroughly.
Simmer for another 4-7 minute . Remove from fire and pour kheer into a serving bowl.Garnish with dry fruits.Your delicious kheer recipe is ready to be served hot/cold
Cashewnut powder cooked in sugar syrup to make a ball.its like a fudge.
Cashewnut powder :-200 grams
Sugar:- 3 &1/2 tablespoons
Lukewarm milk:-3 teaspoon
Ghee:-1/4 cup + for greasing
Green cardamom powder 1 teaspoons
Heat sugar and 50 ml water in a non-stick pan. Cook till one-string consistency is reached. Add cashew nut powder to sugar syrup. Mix well and switch off heat. keep checking there are no lumps.Add 3 teaspoons milk and mix well. Switch on heat, add ghee and cardamom powder. Mix well and make sure that there are no lumps.Cook till the ghee melts and switch off heat. Set aside for 20 minutes or cool to room temperature. Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos or any shape as u desired.decorate with any dryfruits(optional)
Sabudana Kheer is a delicious festive dessert made with sabudana (tapioca pearls) flavored with cardamom and saffron.
Sabudana 1 cup
Milk 4 cup
Sugar 3/4 cup or to taste
Assorted nuts 1/4 cup
Cardamom powder 1/2 tsp
Saffron soaked few strands
Water 1/4 cup
Wash & soak Sabudana at least 30 minutes or become double in size.
In a pan add water then add milk.once it gives a boil add Sabudana & cook on med-hi flame till pearls become translucent.add sugar & stir continuously.
cook till desired consistency.add saffron & cardamom powder.turn off heat.
garnish with nuts.serve Hot/cold
Tip: crush saffron & soaked in warm milk.
if one doesn’t like saffron/Nuts omit both & make plain kheer