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Sheer Khurma
| Ingredients:
2 liter of milk
1 litre water
1 cup sugar
8 dried dates
6-8 whole cardamoms
1\4 cup ghee or butter
6-7 seeds of cardamom (crushed).
1 cup of vermicelli (sayaiyan)
1/4 cup chopped pistachios
1/2 cup dried coconut
1/2 cup chopped almond
1/4 cup raisins
1tsp kevera essence, diluted or 1\4 tsp., if concentrated |
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Method:
- Soak 3 dried dates and coconut in water for 2 hours, until soft. then thinly slice them.
- In a pot add milk, water, 5 dried dates and cardamoms and simmer on low heat for about 2 hours or until about 1 1\2 litre milk is left. Strain milk through a fine sieve. Discard the dates and cardamoms and reserve milk.
- Heat ghee or butter in a heavy based pan add crushed cardamom seeds, when they pop and splutter add vermicelli and fry for 3-4 minutes. Add pistachios, coconut, almond, raisins and dates and fry for 2 more minutes.
- Add warm milk to it, bring to boil and cook for 5-8 minutes, until cooked through.
- Add sugar and cook until sugar has completely dissolved. Just before removing from heat add kevera essence.
Can be served hot or chilled. |
Kheer
| Ingredients:
2 Ltrs. Milk
Crushed almonds For garnishing
1 1/2 cups Sugar
1/2 cup Rice
3-5 Cardamum (Ilaychi)
2 Tbsp Corn Flour |
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Method:
- Take milk in the boiling pan.
- Soak rice in water for about 15 minutes.
- Add rice to the milk.
- Cook for 15 minutes on low heat, till rice get tender and become one with milk.
- Take corn flour in another bowl and add 4 Tbsps of milk to it.
- Prepare a paste and add it to the boiling kheer.
- Stir well and keep cooking for another minute, till it becomes thicker.
- Add sugar and cardamums to it and let the mixture boil once.
- Kheer is ready, dish it out and garnish with crushed almonds.
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