Growing up in Mumbai, every Eid my mom used to make Sheer Kurma. Not something you would typically find in a Keralite home, this dish is similar to "paysam" but with a lot more different nuts to the list of ingredients. While paysam is made with vermicili, milk, cashews, raisins and sugar/condensed milk. Sheer Kurma is made with all of the above plus other nuts like pistachios, almonds, dried dates, charoli and saffron. For those who don't know what Charoli is - my next post will be on it.
As a kid, I remember my mom, getting ready to prepare this dish the day before Eid. She would do so by soaking the pistachio, almonds and charoli. Then she would peel the nuts and sliver it. She would be making a whole lot to serve the next day to eat after the Eid prayers and to serve it to guests who would stop by all day to exchange Eid greetings.
Now, as the mother in my household, I am carrying on this tradition and my husband and kids love the post biryani sugar rush.
- 1/2 gallon of milk
- 1/4 cup almonds slivered
- 1/4 cup cashews
- 1/4 cup raisins
- 1/4 cup unsalted pistachios slivered
- 1/4 cup charoli
- 1/4 cup dried dates (optional)
- 4 cardomon pods
- 50 gms roasted vermicili
- 3/4 cup sugar
- can of condensed milk
- 2 pinches of saffron
- 2 tbsp Unsalted butter/ghee
Soak the almonds(if using whole) in warm water for 20 minutes or so, peel and cut them. Soak the pistachios and do the same. Soak the charoli in warm water for 20 minutes or so and drain them on to some paper towels, lightly rub them on the paper towels to remove the flaked skin. Chop the cashews. Lightly crush the dried dates and remove the pitt.
In a heavy bottom pot, melt butter/ghee, add the almonds, cashew, pistachios, raisins, charoli, dried dates and saute for a few minutes, until the nuts are lightly toasted. Add the vermicili and saute for a 2-3 seconds. Add the milk, sugar and condensed milk. Add the saffron, crushed cardamon or cardamon powder and let it boil, lower the heat and let it simmer for 3 - 4 minutes. Adjust the sweetness to your liking. Serve warm.