Sher Khurmah recipe

  

Sher Khurmah is a traditional dessert made during Eid celebrations. Its rich and creamy texture, combined with the sweetness of dates and the crunch of dry fruits, makes it a delightful treat. This is a detailed step-by-step guide on how to make Sher Khurmah in my own way.

Ingredients

1. Siwaiyan (vermicelli): Half packet

2. Milk:2 kg

3. Water: 1/2 kg

4. Dry fruits: A mix of almonds, pistachios, raisins, cashews, and dates

5. Cardamom (Ilaichi): 4 pods

6. Sugar: To taste (or use condensed milk for added richness)

Method

Step 1: Preparation

1. Dry Fruits:

   - Almonds and Pistachios:Soak these in warm water for about 20 minutes. This will make peeling their skins easier. Once soaked, peel the skins and chop them finely.

   - Cashews:Chop them into small pieces.

   - Raisins:Rinse them thoroughly.

   - Dates: Remove the pits and chop them into small pieces.

2. Cardamom: Lightly crush the cardamom pods to release their flavor.

 Step 2: Boiling Milk and Water

1. In a large pot, pour the 2 kg of milk and 1/2 kg of water.

2. Place the pot on medium heat and bring the mixture to a boil. Stir occasionally to prevent the milk from sticking to the bottom.

3. Add the crushed cardamom pods to the milk and water mixture.

 Step 3: Cooking the Siwaiyan 

1. While the milk and water mixture is coming to a boil, take the siwaiyan (vermicelli) and break them into smaller pieces if they are long.

2. In a separate pan, lightly roast the siwaiyan on low heat until they turn golden brown. This step enhances their flavor. Be careful not to burn them.

Step 4: Combining Ingredients

1. Once the milk and water mixture is boiling and has a fragrant aroma from the cardamom, add the roasted siwaiyan to the pot.

2. Stir well to combine all ingredients. Ensure that the siwaiyan are fully submerged in the milk.

Step 5: Sweetening the Sher Khurmah 

1. Add sugar according to your taste. Typically, around 1 cup of sugar is sufficient, but you can adjust based on your preference. Alternatively, you can use condensed milk for a richer flavor. If using condensed milk, reduce the amount of sugar accordingly to avoid making the dessert overly sweet.

2. Stir the mixture continuously to dissolve the sugar and prevent the milk from burning.

Step 6: Adding Dry Fruits

1. Once the sugar is dissolved and the siwaiyan have started to cook, add the chopped dry fruits (almonds, pistachios, cashews, raisins, and dates) to the pot.

2. Stir well to ensure the dry fruits are evenly distributed throughout the mixture.

 Step 7: Cooking Time

1. Continue to cook the mixture on low to medium heat for about half an hour. Stir occasionally to prevent sticking.

2. During this time, the siwaiyan will absorb the milk and swell, and the milk will thicken, creating a rich and creamy texture.

Step 8: Checking for Doneness

1. After half an hour, check the siwaiyan to ensure they are fully cooked. They should be soft and have absorbed much of the milk.

2. The mixture should have thickened but still be slightly runny. It will continue to thicken as it cools.

Step 9: Cooling and Garnishing

1. Once the Sher Khurmah is cooked to your desired consistency, remove the pot from the heat.

2. Let it cool slightly before transferring it to a serving bowl

3. Garnishing:

   - Take the reserved chopped dry fruits and sprinkle them generously over the top of the Sher Khurmah for an added crunch and visual appeal.

Step 10: Chilling

1. Allow the Sher Khurmah to cool down to room temperature.

2. Once it has cooled, place it in the refrigerator to chill for at least 2-3 hours. Chilling the dessert helps to enhance its flavors and achieve the desired creamy consistency.

Step 11: Serving

1. After the Sher Khurmah has chilled and set, take it out of the refrigerator.

2. Serve it cold in bowls, garnished with additional dry fruits if desired.

Tips for the Perfect Sher Khurmah:

1. Roasting the Siwaiyan: Roasting the siwaiyan is crucial as it brings out their nutty flavor and prevents them from becoming mushy.

2. Constant Stirring:While boiling the milk and cooking the siwaiyan, constant stirring prevents the mixture from sticking to the bottom of the pot and ensures even cooking.

3. Adjusting Sweetness:Taste the Sher Khurmah before chilling and adjust the sweetness if necessary. Remember that flavors tend to mellow out once chilled.

4. Thickening the Mixture: If you prefer a thicker Sher Khurmah, cook it for a longer time. If it becomes too thick after chilling, you can add a little warm milk to achieve the desired consistency.

Sher Khurmah is not just a dessert; it's a celebration of flavors and traditions. Each spoonful brings back memories of festive gatherings and the joy of sharing delicious food with loved ones. Enjoy making and serving this delightful treat in your home, and may it bring sweetness to your Eid celebrations!