Shir Kurma Recipes

SHEER KHURMA

Steps:

• Combine milk and sugar in a saucepan over medium heat; bring to a rolling boil. Add cardamom pods. Stir in vermicelli; simmer until pudding thickens, 35 to 40 minutes.
• Garnish pudding with dates, pistachios, and saffron threads. Serve warm or chilled.

SHIR KURMA

Steps:

• Mix the milk, condensed milk and sugar in a deep thick-bottomed pan and bring to a boil stirring frequently. Reduce to a simmer and thicken till the milk mixture is reduced to 75 per cent of its original volume.
• In another pan melt the ghee and roast the vermicelli till golden.
• Add this vermcelli to the milk mixture and stir well.
• Add the nuts, raisins and cardamom and stir well.
• Shir Kurma is eaten warm, garnished with slivered almonds.

SHAHI KORMA

Steps:

• Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
• Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat.
• When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
• Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl.
• Brown all the meat this way.
• Put the cardamom, cloves, and cinnamon into the hot oil.
• Within seconds the cloves will expand.
• Now put in the onions.
• Stir and fry the onions until they turn a brownish color.
• Turn the heat down to medium.
• Put in the paste from the blender as well as the coriander, cumin, and cayenne.
• Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
• Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef).
• Bring to a boil.
• Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours.
• Stir frequently during this cooking period.
• Skim off any fat that floats to the top.
• Sprinkle in the garam masala and mix.

SHEER KORMA (VERMICELLI EID DESSERT)

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.