Sheerkorma Recipes

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SHEER KHURMA



Sheer Khurma image

Sheer khurma, which literally means 'milk with dates', is a vermicelli pudding that is very popular in Muslim communities around the world. It is often served on religious holidays like Eid or Ramadan.

Provided by Rookie With A Cookie

Categories     World Cuisine Recipes     Asian     Pakistani

Time 50m

Yield 6

Number Of Ingredients 7

4 cups milk
5 tablespoons white sugar
3 cardamom pods, or to taste
¾ cup broken vermicelli pasta
6 dates, pitted and chopped, or to taste
6 pistachio nuts, chopped, or to taste
3 saffron strands, or to taste

Steps:

  • Combine milk and sugar in a saucepan over medium heat; bring to a rolling boil. Add cardamom pods. Stir in vermicelli; simmer until pudding thickens, 35 to 40 minutes.
  • Garnish pudding with dates, pistachios, and saffron threads. Serve warm or chilled.

Nutrition Facts : Calories 254.3 calories, Carbohydrate 49.4 g, Cholesterol 13 mg, Fat 3.9 g, Fiber 3 g, Protein 8 g, SaturatedFat 2.2 g, Sodium 71 mg, Sugar 36.5 g

SHEER KORMA



Sheer Korma image

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s

Provided by Fatima Ahmed

Categories     Breakfast

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 package Ahmed brand vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almonds, cashews and pistachioes
1/2 cup fresh cream
1/2 teaspoon saffron strand
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter

Steps:

  • Fry the vermicelli in the butter until well browned but not burnt.
  • Fry on low heat until all the butter is dried.
  • Add in 1/4 cup sugar and fry again.
  • Add in the whole milk cup by cup, stirring constantly, and bring to boil.
  • Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
  • Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
  • The vermicilli must be very soft by now.
  • Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 mins.
  • Garnish with the saffron strands and powdered cardamom, and serve immediately.
  • This special dish is served on the morning of Eid day to all the household, after the Eid prayer, as breakfast, and throughout the day to every guest that visits you.
  • It keeps fresh for up to one week in the fridge.

SHEER KORMA (VERMICELLI EID DESSERT)



Sheer Korma (Vermicelli Eid Dessert) image

Sheer korma is a traditional dessert of milk, nuts, and wheat vermicelli that's served on the morning of Eid in many Indian households.

Provided by Asma Khan

Yield Serves 4 to 6

Number Of Ingredients 12

4 dried dates (chuwara)
6¾ cups (1.6 liters) whole milk
3½ oz. (100 g) roasted seviyan or fine wheat vermicelli
4 whole blanched almonds
4 shelled unsalted pistachios (or 1⁄2 tsp. slivered pistachios)
1¾ oz. (50 g) piece fresh coconut (optional)
3 Tbsp. ghee or unsalted butter
2 cloves
2 green cardamom pods
1 cup (200 g) sugar
1 Tbsp. cashew nuts, split in half
1 Tbsp. raisins

Steps:

  • The day before making the sheer korma, put the dried dates in a saucepan with 1 cup (240 ml) of the milk, bring to a boil, and then simmer for 20 minutes. Leave to cool, then chill.
  • If you haven't got roasted seviyan you will need to dry roast the vermicelli over low heat until it starts to darken.
  • Cut the almonds (and pistachios, if using whole ones) into slivers. If including coconut, chop the flesh into ½-in (1.5 cm) cubes. Break the vermicelli into small pieces.
  • Put the remaining milk in a pan, add the soaked dates and their milk, and bring to a boil.
  • ​​Meanwhile, heat half the ghee or butter in a frying pan over medium-high heat and flash-fry the vermicelli with the cloves and cardamoms, then add to the boiling milk. Add the sugar and stir until it has dissolved. Take the pan off the heat and discard the cloves and cardamoms.
  • In a separate frying pan, heat the remaining ghee and quickly fry the almonds, pistachios, coconut, cashews, and raisins until the nuts darken-you do not want to burn them.
  • Add the mixture to the vermicelli, reserving a little to sprinkle on top if you like. Serve the milky vermicelli warm or chilled in individual glass dishes.

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