SHEER KORMA (VERMICELLI EID DESSERT)
Sheer korma is a traditional dessert of milk, nuts, and wheat vermicelli that's served on the morning of Eid in many Indian households.
Provided by Asma Khan
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- The day before making the sheer korma, put the dried dates in a saucepan with 1 cup (240 ml) of the milk, bring to a boil, and then simmer for 20 minutes. Leave to cool, then chill.
- If you haven't got roasted seviyan you will need to dry roast the vermicelli over low heat until it starts to darken.
- Cut the almonds (and pistachios, if using whole ones) into slivers. If including coconut, chop the flesh into ½-in (1.5 cm) cubes. Break the vermicelli into small pieces.
- Put the remaining milk in a pan, add the soaked dates and their milk, and bring to a boil.
- Meanwhile, heat half the ghee or butter in a frying pan over medium-high heat and flash-fry the vermicelli with the cloves and cardamoms, then add to the boiling milk. Add the sugar and stir until it has dissolved. Take the pan off the heat and discard the cloves and cardamoms.
- In a separate frying pan, heat the remaining ghee and quickly fry the almonds, pistachios, coconut, cashews, and raisins until the nuts darken-you do not want to burn them.
- Add the mixture to the vermicelli, reserving a little to sprinkle on top if you like. Serve the milky vermicelli warm or chilled in individual glass dishes.
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