Today I want to share this wonderful recipe of Sheer Korma,”Khurma”, a delicacy made on the auspicious occasion of Eid-ul-Fitr with all of you.
My great grandmother was Iranian who later settled in Afghanistan decades ago and my grandmother after spending most of her childhood there, moved to India. What she had with her was a blend of Iranian,Afghani recipes which later adapted Indian tastes and ultimately made this dish so wonderful.
Delicious blanched almonds, pistachios, and roasted vermicelli sautéed in ghee with subtle hints of fresh cardamom, combined with fresh milk thats thickened to perfection and topped with dry fruits. Ladies and Gentlemen, that’s Sheer Korma for y’all!
This recipe is passed down from preceding generations, my mom, grandmother , great grandmother have all used this very recipe and it is just so close to all of us. I’m transported to a different era altogether when I have a sip of it. I can almost feel my grandmother’s presence, imagine her cooking the very same thing for her family, in the very same kitchen. For some it might be eery, but for me its my house transformed to the early 19th century, bustling with the pre-independence excitement (and Eid!) all while sipping on sheer korma.
I’m pretty sure this recipe is one which you should never ever part away with. Memorize it. This is something that’s not meant to be forgotten.
- 1 litre full fat milk
- 6 dry palm dates/chuara soaked in half cup of milk
- 2 tsp pure ghee
- 6 cardamom pods, seeds crushed / ground
- 15-20 blanched almonds
- 1 tbsp chopped pistachios
- 1 tbsp full of roasted vermicelli
- 50 grams mava (optional)
- A few saffron strands (optional)
- 7 tbsp sugar (Adjust according to preference)
In a thick bottomed pot pour the one litre milk and dry dates soaked with the milk.
On the lowest heat, keep stirring until the milk has now reduced to 3/4th of its original content.
In another pot, pour the ghee and before it can come to heat add the cardamom powder, half of the almonds, half of the pistachios and stir fry for 1-2 minutes maximum. Add in the roasted vermicelli and stir for a good one minute. Remember, all this is being done on the lowest heat possible.
Add in the prepared milk to this and boil it on medium flame for 5-6 minutes.
Add in the mava/khoya, and when it reaches a full rolling boil, add a few strands of saffron and drop in the sugar. Stir for a minute and take it off the heat.
Remember, after we add the milk this whole procedure shouldn’t take more than 10 minutes. Be quick and make sure everything is at hand.
Garnish with the rest of the almonds and pistachios. Serve warm or cold. Either way, it tastes delicious.
Eid Mubarak everybody!