Eid, for me, is never Eid without making some sheerkhurma. When I was a girl and not a woman, I had the luxury of enjoying it made by my mum and I used to ask her to make lots of it. I liked no one else's recipe of sheerkhurma but my mum's. That used to be my highlight of any Eid.
So, Sheerkhurma is a sweet delicacy, which is made of milk and a variety of nuts together. I personally like using only sliced and toasted almonds and pistachios, but there are a lot of people around the world who love adding some pine nuts, cashewnuts and also dates. Now that it is upto me to make the sheerkhurma, I really miss the one made by my mother.
Here's the recipe for Sheerkhurma. I am giving the ingredients to make 2 litres of sheerkhurma.
Ingredients are:
So, Sheerkhurma is a sweet delicacy, which is made of milk and a variety of nuts together. I personally like using only sliced and toasted almonds and pistachios, but there are a lot of people around the world who love adding some pine nuts, cashewnuts and also dates. Now that it is upto me to make the sheerkhurma, I really miss the one made by my mother.
Here's the recipe for Sheerkhurma. I am giving the ingredients to make 2 litres of sheerkhurma.
Ingredients are:
- 2.5 Litres of full fat milk
- 8-9 tbsp of sugar
- 3 tbsp together of sliced almonds & pistachios (I slightly toast them all in a little ghee or clarified butter, till they are lightly roasted and aromatic)
- a pinch or two of saffron strands
- pinch of salt
- one stick cinnamon
- 5-6 pods of whole green cardamom pods
- 3 tbsp of roasted sevaiyan
Method:
- Boil the milk on a low flame for a good 10 minutes. The quantity of the milk should have been reduced down somewhat but the milk should not be thick.
- The next step is adding the cardamom, cinnamon and saffron strands. Stir and cook for a couple of minutes.
- Then add the sevaiyan along with the sugar. Now at this stage, you can also reduce the amount of sugar and add one can of sweetened condensed milk. It's a variety which will give sheerkhurma a rich taste in the end.
- Then add the almonds and pistachios. Stir in between. Keep in mind that the flame should be on low all the time. The main trick is the slow cooking, this needs a lot of patience and attention.
- Lastly, add the pinch of salt. Now at this point many people love to add a few drop of the rose essence. It's a personal choice so you can try with a different essence like the kewra which is the screwpine essence.
- Cook for another 5 minutes and your sheerkhurma is ready.
I feel the sheerkhurma should be made the night before Eid. Because overnight the flavors intensify and gives a depth to the sheerkhurma.
So, go ahead, try this and am sure you will want another bowl !!
Till then....Happy Eating :)
