Sheerkhurma | Doodh Sev

Imagine Eid morning at your home.. can you smell sheerkhurma already? :D In kokan and I think in many parts of the subcontinent, Sheerkhurma is one of the must haves on Eid. People visit their friends and relatives for sheerkhurma and biryani (which in our case is chicken ke saravle). Every household has their own version of Sheerkhurma and everyone's right when it comes to food but trust me you are missing out if you have not yet tried Sheerkhurma made by me, lol joking. But honestly, I make really good sheerkhurma or doodh sev, as some people call it. Sheerkhura is a simple dessert soup which includes milk, fine vermicelli and roasted nuts as main ingredients, people add flavourings of their choice to make more fragrant and interesting. We prefer, strong flavour of cardamom and saffron along with hints of roasted cinnamon.

here is my sheerkhurma mixture being roasted. Roasting nuts is one of my favourite part of cooking as the I love that aroma. Anyway, let's not watse time and jump to the recipe now.

Sheerkhurma Recipe | Doodh Sev Recipe

Ingredients:

• Milk 1L
• Blanched and chopped Almonds 1Tbsp
• Blanched and chopped Pistachio 1Tbsp
• Chopped Cashew nuts 1Tbsp
• Blanched and peeled Charuli (chironji) 1Tbsp
• Sugar 2Tbsp or as per taste
• Salt just a pinch
• Ghee or Butter 1Tbsp
• Roasted fine Vermicelli (Seviyaan) 1Tbsp
• Cinnamon 2" Stick
• Cardamom pods 2-3Nos
• Cardamom powder 1/4Tsp
• Saffron a few strands
• Raisins 10-12Nos
• Dry Dates a few (optional but taste good)



Method:

1. To blanch nuts, soak Almond and Pista in boiling hot water for at least one hour then peel and sliver finely. Also, soak charoli in boiling water in a different bowl and when cooled, peel off the skin and keep them dry. Chop dry cashew nuts in fine slivers.
2. Heat ghee or butter in a pot and add cinnamon stick and cardamom pods and heat until fragrant then add all the nuts and roast for a couple of minutes then lightly crush vermicelli to get smaller pieces and add to the pot. Roast everything on low to medium heat to get nice golden colour and crunch. Once done turn off the hear and wait for the mixture to cool down a bit.
3. Now, add in the milk, stir well then add sugar, salt and dry dates if using. Put it on high heat and bring the milk to a boil, keep stiring continuously. Then add rest of the ingredients, which is, raisins, cardaom powder and saffron strands. Cook on low flame for another 15 minutes with stirring every few minutes. Once the ghee layer forms on the top your sheekhurma is ready to serve.