Sheer Qurma
We celebrated Eid-Ul-Fitr, our festival after the month of fasting 3 days ago. On Eid I had prepared Chicken Biryani, Sheer Qurma and Cholay.
Sheer Qurma is a meetha/dessert prepared using roasted fine Vermicelli Noodles, or Seviyan cooked in milk with some fried dried nuts and sprinkled with saffron and nutmeg, cardamom powders to enhance the savory flavour of the dessert.
Sheerqurma
It is traditionally served after the Eid prayers to the entire household and also to all the guests who arrive to greet you on Eid, and is served hot along with other snacks, I usually serve spicy Cholay along. Some people like this dessert rich and slightly thick in consistency and some people like it a bit thin in consistency with less seviyan and more of milk. To make it rich, you can add khoa to it, or add a bit of condensed milk. I and my family prefer the latter kind. If you like it thick, you can cook the Sheer Qurma a bit more on medium heat till you get your desired consistency.
Sheer Qurma – Vemilcelli Cooked in Fragrant Milk
Serves: 4
Ingredients:
*Fine* Vermicelli noodles/Seviyan – 3/4 cup
Ghee/Oil - 2 tbsp
Almonds – 1 tbsp, deskined and thinly sliced
Pistachio – 1 tbsp, halved
Chironji nuts – 1 tbsp, soaked in water for 15-30 minutes and skinned
Melon seeds – 1 tbsp, shelled
Dates – 5 dates, halved and stoned
Saffron strands/Zafraan – 1/2 tsp
Raisins/Kishmish -1 tbsp
Milk – 5 1/2 cups
Nutmeg powder – 1/4 tsp
Green cardamom/Elaichi powder - 1/4 tsp
Green Cardamom/Elaichi – 1, whole
Sugar – 4 to 5 tbsp
Method:
1. Soak the saffron and the halved and deseeded dates in 1/2 cup warm milk. Cover and keep aside.
2. Pour milk into a large pan. Throw the skin of the whole cardamom and add the seeds to the milk. Boil milk in the pan at high heat with sugar and green cardamom powder, nutmeg powder until it is reduced by one-fourth.
3. In a heavy bottomed pan at medium low heat add ghee/oil and stir-fry the raisins, almonds, chironji, pistachio and melon seeds separately for just a few seconds until golden and remove using a slotted spoon into a small cup and keep aside. In the same oil/ghee roast the vermicelli noodles stirring them until they are a just few shades dark. Pour the reduced milk into it and let it come to a boil once. Add the dates and the saffron with the milk in which they have been soaking. Cover and let it cook for 2-3 minutes. By now the noodles must have become very soft. Remove from heat. It can be served hot or cold.
Note-Make Ahead:You can roast the vermicelli and store in the refrigerator for more than a week, a make ahead for this dish. If you prepare the whole thing and store it in the refrigrerator it will become a thick paste in consistency as the days pass. You can also fry the nuts and store in the refrigerator a day before to prepare this sweet savory instantly when your guests arrive, as you will just have to cook it all in milk and serve.
Luv,
Mona
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October 16th, 2007 at 6:46 am
Yummy! Eid Mubarak to you. Very nice menu, I going to go look at your chicken biryani now
October 16th, 2007 at 7:09 am
Yummy looking sheer korma Zaiqa!!
Eid Mubarak!!
October 16th, 2007 at 8:19 am
Looks like you had a great Eid celebration! Looks delicious!:)
October 16th, 2007 at 8:30 am
sweet looks so tasty
October 16th, 2007 at 8:39 am
Mona, I am late in my Eid greetings because I am currently travelling but I want to extend my sincere wishes for this special occasion to you and your families.
It is times like these that I miss living in Guyana as it would be a national holiday here.
Once again, Eid Mubarak!
October 16th, 2007 at 6:10 pm
Eid Mubarak Mona! I am sorry I am late. Glad to know you had a nice celebration
Sheer khurma looks yummyy!
October 17th, 2007 at 10:46 am
hi mona, the sheer korma looks rich and delicious! you have a good collection of recipes.
October 17th, 2007 at 10:22 pm
Belated Eid Mubarak Mona! Looks like you had a great time! Cicken biryani and this delicious looking Sheer Korma, wow..
October 18th, 2007 at 4:19 pm
Assalamu alaikum,
Thanks for your Eid Greetings! : ) Eid mubarak to you too. I love sheer Khorma. I had gone to my mom’s place and she had made that for me. It’s a simple yet delicious dish! Thanks for sharing your version.
October 18th, 2007 at 9:38 pm
Sheer korma is lovely, Mona! Glad that you ahd lots of fun for Eid
Enjoy,
musical.
October 19th, 2007 at 7:31 pm
Looks great, I love Sheer Korma as well.
October 20th, 2007 at 6:37 am
hi Mona,
This looks rich and delicious.
October 20th, 2007 at 2:26 pm
assamualiakum dearest mona,
eid mubarak.you have got an awsome blog,great recepies,fantastic pics and whatelse…..i know i am a little late but congrats on your great blog…love every bit of it.
awesome job.
two thumbs up to you.
January 4th, 2009 at 5:37 am
Dear Mona,
I made sheer qurma for dinner last night. I have no adjectives to praise this sweet. I always thought it is the same as semiya payasam but nope. The date adds a completely new dimension. I used very fine vermicelli from Bangladesh. It tastes even better chilled. And the proportions you give are very precise. I must also add that i always added sugar to milk after it is reduced. Mom told me if sugar is added in the beginning then it takes very long to condense the milk. But not at all. I did just as told by you and the qurma was done in a reasonable time. Thanks Mona for yet another treasure:)
June 9th, 2009 at 7:01 pm
hi there is no photo of your sheer qurma…please put the photo
September 22nd, 2009 at 11:21 am
Lovely treat Mona..I make kheer almost similar to this.. some times..Thanx for the authentic version…Next time I’ll incorporate this..
Cheers Rina
November 24th, 2009 at 6:47 am
As salamu alai kum
I came across ur blog when i was searching for recipe for halwe ki puri . And instantly i subscribed to ur recipes. Now as i discover each of ur recipes they are just so wonderful . i m getting married soon and I find ur recipes very helpful. I want a small favour from you. You mite be knowing that these seviyaan are also made spicy with help of chicken or qaeema. please share your recipe when you make it. My fiance likes it a lot. jazakallah Khair
Allah hafiz.
WaAlaiKumAsSalaam Rahath, Inshallah I will post the recipe for Khare Seviyan on my blog soon. ~Mona
April 4th, 2011 at 1:54 pm
Salaam,
I was wondering If I can put the leftover in the freezer upto 1 week? Thanks.
WaAlaiKumAsSalaam Rabiya, as I have mentioned above I roast the nuts and seviya in ghee and keep it ready in the refrigerator for upto a week. When the guests arrive I simply cook it in milk and serve immediately. Never stored in the freezer.