Easy Sheer Khurma/ Vermicelli Pudding- For EID!!!!!

EID MUBARAK!!!!!!!!!!!!!!!!!!!!!!

It is EID!!!!! It marks the end of Islamic holy month of Ramadan. Like every year, this year also got ready and went to the mosque for the Eid prayers. Came back and the first thing I did was to boil to milk for sheer khurma. Every time I used to make this sheer khurma using milkmaid. This time I didn’t want to add that and to make it simpler and richer, we have to reduce the milk till it becomes thick. So the first thing I did before making the breakfast was to heat the milk and I reduced it to half. No need of standing there and stirring, once you simmer the milk, just stir in between your other work. It won’t take much longer.

This special dish is made on the morning of Eid. This exotic rich dessert is prepared using milk, vermicelli along with dry fruits. Long back I have posted sheer khurma using milkmaid.

Vermicelli is fried in clarified butter. Reduced milk is added to the roasted vermicelli and cooked further. When it thickens, roasted dry fruits are added and enjoyed hot or cold. This is one of the compulsory desserts that my mom used to make for Eid. to make this sheer khurma, we use thin vermicelli not the thick ones which we make for semiya upma.

In sheer khurma, the sweetness is due to the addition of dates, but here in my house everybody likes to eat dates just like that rather than adding in the milk, so I didn’t add dates. This is one of the super easy desserts which can be made when the guests are at home and will be liked and enjoyed by all.

Ingredients:

1. Thin Vermicelli- 1 ½  Cup
2. Milk- 4 Cups
3. Sugar- ¼ Cup
4. Cashews- 3tbsp
5. Almonds- 3 tbsp
6. Chironji/ Charoli- 5 tbsps

Method:

1. Crush the cashews and almonds coarsely.
2. Boil milk in a sauce pan, stir in between or else it will stick to the bottom. Reduce the flame once it gets boiled and let it simmer for 20- 30 minutes. By this time the milk will get reduced and thicker.
3. Roast the thin vermicelli in Ghee till golden brown, remove and when it gets cooled, crush with hand into small.
4. In the same ghee roast the crushed cashews, almonds and chironji. Keep this aside
5. Add the roasted vermicelli and sugar into the boiled thick milk. Stir well.
6. When the vermicelli becomes soft, add the roasted nuts along with the ghee. Stir, serve and enjoy.