Sheer khurma

(serves 4)

Friday - - Leisure -

No Eid cel­e­bra­tion is con­sid­ered com­plete with­out sheer khurma. It is served for break­fast af­ter the Eid prayers and then through­out the day to vis­i­tors.

Prep time: 10 mins Cook­ing time: 45 mins

In­gre­di­ents 1.5 litres full-fat milk 60g milk pow­der 75g sugar pinch saf­fron pinch car­damom pow­der 45g ghee (clar­i­fied but­ter) 100g thin ver­mi­celli, bro­ken into pieces 60g raisins, plus ex­tra for gar­nish­ing 60g mix of cashew nuts, al­monds and pis­ta­chios, chopped, plus ex­tra for gar­nish­ing hand­ful dates, pit­ted and chopped

Method: 1. Heat milk in a heavy-bot­tomed pan. When warm, add a few la­dles to milk pow­der. Stir well un­til there are no lumps. Add dis­solved milk pow­der to pan along with sugar, saf­fron and car­damom pow­der. Mix well. Bring to a boil then re­move from heat. 2. In an­other pan, melt ghee and roast ver­mi­celli over low heat un­til golden. Drain and pour on to a plate. 3. In same pan, add raisins, nuts and dates. Sauté over low heat un­til cashews and al­monds are golden and raisins swell up. 4. Add nuts, raisins and ver­mi­celli to milk and re­heat. Sim­mer un­til ver­mi­celli is soft and milk thick­ens to a creamy tex­ture. 5. Gar­nish with raisins and serve warm or chilled.


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