Sheer Korma

Sheer Korma Recipe: A Delicious Dessert from Ethiopia and Indonesia

Region / culture: Ethiopia, Indonesia | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Sheer Korma is a traditional South Asian dessert that is typically made during special occasions such as Eid. This rich and creamy dish is made with vermicelli, milk, sugar, and a variety of nuts and spices. It is a delicious and indulgent treat that is sure to impress your guests.

History

Sheer Korma has its origins in the Mughal Empire, where it was served to royalty and nobility during special celebrations. Over time, it has become a popular dish in South Asian cuisine and is often made during festivals and gatherings.

Ingredients

1 package of Ahmed brand vermicelli
1 gallon of fresh whole milk
1 cup of sugar
20 whole cloves of cardamom pods
0.5 tsp of cardamom powder
1 cup of slivered almonds, cashews, and pistachios
0.5 cup of fresh cream
0.5 tsp of saffron strands
3 tbsp of charoli nuts
0.5 cup of light brown raisins
0.5 tsp of rose water
1 tbsp of butter

How to prepare

Fry the vermicelli in the butter until it is well browned but not burnt.
Fry on low heat until all the butter has dried.
Add 0.25 cup of sugar and fry again.
Gradually add the whole milk, cup by cup, stirring constantly, and bring to a boil.
Add the raisins, whole cardamom, and 0.5 cup of slivered almonds, cashews, and pistachios, along with the remaining sugar.
Reduce the heat and thicken the Sheer Korma until it reaches a three-strand consistency, allowing the milk to boil until it is halved.
The vermicelli should be very soft at this point.
Quickly add the rose water, charoli, and fresh cream, and let it simmer covered for 10 minutes.
Garnish with saffron strands and powdered cardamom, and serve immediately.

Variations

You can customize Sheer Korma by adding ingredients such as dates, figs, or even chocolate for a unique twist on this traditional dish.

Cooking Tips & Tricks

Be sure to fry the vermicelli until it is well browned but not burnt to enhance the flavor of the dish.

- Stir constantly when adding the milk to prevent it from curdling.

- Thicken the Sheer Korma to a three-strand consistency to achieve the perfect texture.

- Garnish with saffron strands and powdered cardamom for a beautiful presentation.

Serving Suggestions

Sheer Korma can be served hot or cold, depending on your preference. It is often garnished with additional nuts and dried fruits for added texture and flavor.

Cooking Techniques

The key to making a delicious Sheer Korma is to cook the vermicelli until it is well browned and to thicken the milk to a three-strand consistency.

Ingredient Substitutions

If you are lactose intolerant, you can use almond milk or coconut milk as a substitute for whole milk in this recipe.

Make Ahead Tips

Sheer Korma can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Serve Sheer Korma in individual bowls garnished with saffron strands and powdered cardamom for an elegant presentation.

Pairing Recommendations

Sheer Korma pairs well with savory dishes such as biryani or kebabs for a balanced meal.

Storage and Reheating Instructions

Store any leftover Sheer Korma in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Sheer Korma contains approximately 300 calories.

Carbohydrates

Each serving of Sheer Korma contains approximately 45 grams of carbohydrates.

Fats

Each serving of Sheer Korma contains approximately 15 grams of fats.

Proteins

Each serving of Sheer Korma contains approximately 8 grams of proteins.

Vitamins and minerals

Sheer Korma is a good source of calcium, vitamin E, and magnesium.

Alergens

Sheer Korma contains nuts and dairy products.

Summary

Sheer Korma is a rich and indulgent dessert that is high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals.

Summary

Sheer Korma is a delicious and indulgent dessert that is perfect for special occasions. With its rich and creamy texture and aromatic flavors, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Sheer Korma. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was known throughout the village for her incredible cooking skills, taught me how to make this traditional dish.

Sheer Korma is a rich and creamy dessert made with vermicelli, milk, sugar, and a variety of nuts and dried fruits. It is a dish that is traditionally served during special occasions such as Eid or weddings. The name Sheer Korma translates to "milk with dates" in Persian, and it is believed to have originated in the Mughal courts of India.

I remember watching my grandmother carefully measure out the ingredients, her hands moving with precision and grace as she added each one to the pot. She would tell me stories of how she learned to make Sheer Korma from her own mother, who had learned it from her mother before her. Each generation passing down the recipe, adding their own unique twist to it along the way.

As the Sheer Korma cooked, the aroma of cardamom and saffron filled the air, making my mouth water in anticipation. My grandmother would stir the pot gently, her soft voice humming an old folk song as she worked. I would sit at her feet, mesmerized by the magic happening before my eyes.

When the Sheer Korma was finally ready, my grandmother would ladle it into bowls and sprinkle it with chopped nuts and dried fruits. The sight of the golden vermicelli swimming in the creamy milk was a sight to behold. I would eagerly take my first bite, savoring the sweetness of the dates and the crunch of the almonds.

Over the years, I have made Sheer Korma countless times, each time recalling the memories of my grandmother and the love she poured into every dish she made. I have shared the recipe with friends and family, passing on the tradition of this delicious dessert to the next generation.

One particular memory stands out in my mind, of a hot summer day when I made Sheer Korma for my own children for the first time. They sat at the kitchen table, their eyes wide with anticipation as they watched me prepare the dish. As I stirred the pot, I could see the same wonder in their eyes that I had felt as a child watching my grandmother cook.

When the Sheer Korma was ready, I scooped it into bowls and topped it with a generous sprinkling of nuts and dried fruits. My children took their first bites, their faces breaking into smiles at the delicious taste. It was a moment of pure joy, knowing that I had passed down a piece of my heritage to my own children.

As I sit here now, reflecting on the years that have passed and the memories I have created through cooking, I am grateful for the gift of Sheer Korma. It is more than just a recipe, it is a connection to my past, a reminder of the love and tradition that has been passed down through generations.

I hope that one day my children will teach their own children how to make Sheer Korma, continuing the cycle of love and tradition that has been a part of our family for so long. And perhaps, one day, my grandchildren will sit at their kitchen table, their eyes wide with wonder as they watch their mother or father prepare this traditional dish, just as I did so many years ago with my beloved grandmother.