- Servings: 10
- Preparation time: 10 minutes.
- Frying time: 4 minutes.
- Cooking time: 25 minutes.
- Total time: 39 minutes.
“Sheer khurma” a traditional dessert, which is made of vermicelli, milk , ghee, dry fruits and dates; often had this dish when we visited one of my friend’s house on the festive occasion of Eid-ul-fitr; surrounded by family and friends. I wish you and your family ‘Eid Mubarak’ through this post. It is a mark of the end of Ramadan month, celebrated all around the world.
Eid enjoyed by kids the most, as they receive money in cash called ‘Eidi’ as gift from their parents, relatives and elders; people tend to get fresh & crisp currency note to gift children; bank of Pakistan issues fresh currency notes every year for this purpose.
Ingredient:
- Seviyan: half cup
- Milk: 2 litre (whole)
- Sugar: 2/3 cup
- Date: 5-6 no.
- Raisin: 12-15 no.
- Dry coconut: 2-3”pieces
- Cashew nut: 10-12 no.
- Almond: 7-8 no.
- Chironji: 2 tablespoon
- Pistachio: 1 tablespoon
- Ghee: 2 tablespoon
- Green cardamom: 2-3 no.
- Kewara essence: 1 drop
- Condensed milk: half cup (optional)
Preparation:
- Chop the dates, keep aside.
- Slice dry coconut and almond, keep aside.
- Chop cashew nut and chironji, keep aside.
- Boil milk till it become half.
Method:
- Take a fry pan, put 1 tablespoon of ghee; fry on low flame to cashew nut, chironji and dry coconut until golden brown in colour, take it out.( about 2 minutes)
- Add date and kismis, fry this and take out.
- Put remaining ghee into the fry pan, and roast the seviyan till golden brown colour comes (about 2 minutes); add boiled and thickened milk into the seviyan; let it boil for 2-3 minutes.
- Add sugar or condensed milk and boil it for 2-3 minutes.
- Add ¾ of dry fruits, cook till seviyan is done and flowing consistency is still there.
- Put off the flame, let it cool. After cooling it becomes slightly thicker.
- Add green cardamom and essence.
Decorate with remaining dry fruits and serve either warm or chilled.
Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.