KORMA, KHEER AND KISMET: FIVE SEASONS IN OLD DELHI by Pamela Timms

Author:Pamela Timms
Language: eng
Format: mobi
ISBN: 9789382277149
Publisher: Aleph Book Company
Published: 2014-07-31T18:30:00+00:00

MR NASEEM’S SHEER KHURMA

SERVES 6

Mr Naseem’s sheer khurma was quite runny so I didn’t reduce the milk for as long as he stipulated. I may also have misheard the quantity of rice so while testing the recipe, I reduced that too. Vermicelli, which is sold in huge piles all over Old Delhi during Ramzan, is often used instead of ground rice to make khurma. In fact that’s the way Mr Zahoor served his on Eid. Different combinations of dried fruit and nuts can be added to the sheer khurma but it’s important to include dates as they are the traditional fast-breaking food.

INGREDIENTS

1 litre full cream milk

20 gms rice, ground to a powder

100 gms sugar

100 gms of a combination of chopped, pitted dates, chopped almonds,

chopped cashews, chironji and magaz (watermelon seeds)

Pinch of cardamom powder

A splash of kewra or rosewater

METHOD

Heat the milk and ground rice to boiling point then reduce the heat and let the mixture thicken slightly for about 10-15 minutes. Add the sugar and stir to dissolve then add the dates, almonds, cashews, chironji, magaz, cardamom and kewra or rosewater. Cook a little longer until the sheer khurma is the consistency of thick cream.

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