Mughal recipe: Sheer Khurma (milk vermicelli)

This is a traditional East Indian dessert served at Eid time. It is good served cold or warm.

Ingredients:

1 gal 2% milk
1/2 cup sugar
1/2 cup almonds, blanched, skin removed and sliced thin
1/4 cup pistachios, blanched, skin removed and sliced thin
1/4 teaspoon saffron
1 cup fine roasted vermicelli, broken up (found in Indo-Pak grocery stores)
1 teaspoon rose water
1/2 cup raisins
5 dried dates, soaked and cut in four

Method:

Place milk in heavy pot and bring to boil on medium heat. Turn heat to low and continue to boil. Add sugar and boil for 5 minutes. Add dates and raisins, cook 5 minutes. Add rest of ingredients, except rose water. Cook 15 minutes, turn heat off and add rose water. Cover and let sit for ¸ hour. Garnish with toasted almond slices.

 

Photo Attribution: http://commons.wikimedia.org/wiki/File:Fried_vermicelli_for_Sheer_Khurma.JPG

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