Sheer Khurma / Semiya Payasam

Sheer Khurma is a mouthwatering dessert that is a must-try for anyone with a sweet tooth. Its rich and creamy texture combined with the aromatic flavors of saffron and cardamom makes it a true delight for the taste buds. The dish gets its name from the Persian words "sheer" meaning milk and "khurma" meaning dates, hence "sheer khurma" translates to "milk with dates". One could add condensed milk as well while reducing the sugar. I didn't add it as I used low GI sugar.

To Make This Recipe You'll Need : 

Fine vermicelli - 50g 

Milk - 1 liter 

Sugar - 100g (1/2 cup) or to taste

Khova / khoya / mawa - 85g

Ghee - 1 Tablespoon

Saffron - one pinch

Almonds - 10 

Cashews - 10 

Chironji - 1/2 teaspoon 

Pistachio - 10 

Dates - 3 - 4 (dry) (no picture)

Melon seeds - 1 teaspoon 

Rose petals - for garnish

Green cardamom powder - 1/4 teaspoon

Method : 

1. Prep the dry fruits (except for chironji) by soaking them the whole night, skin them, chop them, and fry in ghee taking care not to turn them brown. Remove and set them aside.

2. In the same pan with the remainder ghee fry the fine vermicelli to a slightly golden brown. 

3. In a blender add about 100ml milk and khoya / mawa. Blend to a milkshake. 

4. Now, in a saucepan, add the remaining 900ml of milk and boil. Add sugar and let it cook for 5 mins stirring occasionally. Add the khoya milkshake and continue to stir to slightly reduce or evaporate the milk. 

5. Add green cardamom powder and saffron and mix well. Add fine vermicelli and nuts and cook for another 3 mins and serve either hot or cold. 

As it rests, the dessert will thicken and form a thin yellow hue on the top because of the ghee and saffron. 

Serve with your choice of garnish. 

Thank You & See You Soon 😀


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