I have this very authentic recipe from my mother-in-law of sheer khurma, a signature Eid dish in most Muslim households. People also know it by doodh wali seviyan.
Ready in 30 minutes.
Sheer Khurma Recipe
Full Cream milk – 2 liters
Sugar – 2 cups (or as per taste)
Mixed dry fruits – 1 big handful
Green cardamom – 7-8 pods and 1 tea spoon grounded
Rice – 1/2 tea cup
Dry roasted seviyan – 150 gm or 1 big bowl (hand crushed, not powdered)
Keora essence or gulab jal – 3-4 drops
Boil 2 liter full cream milk in a think bottom pan. Reduce for 15 minutes.
Soak a big handful of almonds, pistachio, raisins, cashew nuts and chironji. Peel and cut in halves. Fry almonds and cashew nuts in some desi ghee till they change color (remember, add almonds first than cashew nuts).
Cook half a katoori of any rice without salt. Grind it into a thick paste by adding some milk.
Add 7-8 green cardamoms in the boiling milk.
Once the milk is been reduced for almost 15 minutes, add the rice paste to it. stir constantly or else it will form lumps.
Add sugar. keep stirring. Keep the flame lower all this while.
After 5 minutes, add crushed seviyan and continue to stir.
Remove from flame after 10 minutes.
Add fried nuts, soaked raisins and chironji.
Once it cools a bit, add grounded cardamom powder and keroa essence or gulab jal.
Chill in fridge before serving.
Enjoy the perfect Eid recipe!
Sheer Khurma Recipe By Sania Siddiqui
Check more dessert recipes here