Jhatpat Sevai Kheer/Sheer kurma/ Sheer Khorma ( Easy Vermicilli Pudding)

Eid al-Fitr marks the end of the 30 days of fasting during the holy month of Ramadan for Muslims. The culmination of Ramadan is celebrated as Eid. Eid is celebrated with a lot of pomp worldwide. Families and friends come together, gifts are exchanged and there is lot of feasting! One of the main dishes that is cooked to mark the celebration is Sevai Kheer or Sheer Kurma/ Sheer Khorma. The word literally means "Sweetened Milk".

The difference between sevai kheer and sheer khurma is one key ingredient that is dates. When chopped dates is added to Sevai kheer, it becomes Sheer Khorma or Sheer kurma.

Every year, my Bangladeshi neighbor brings me a big bowl of Sheer Kurma on Eid Day. This year, she has gone to Canada to celebrate it with her newly married husband. My kids were missing the Sheer Kurma. I decided to quickly put together a Sevai kheer for them. This one was ready in less than 10 mins !! You have to make it to believe it!

Prep time: 2 minutes
Cook time: 5-7 mins

Total time: 7-9 minutes

Servings: 6-8 people

Ingredients:

Condensed milk: 1 can ( 14 oz)
Whole milk: 2 cups
Roasted Vermicelli : 2 cups
Cardamom powder: 1/8th spoon
Saffron strands: 2-3
Cashew nut bits: 1 tbsp
Slivered almonds: 1 tbsp
Raisins: 1 tbsp
Ghee ( clarified butter): 1 tsp
Salt: a pinch

Method:

Add 1 can condensed milk and 2 cups whole milk to a saucepan/ pot. Bring this mixture to a boil.

Add roasted vermicelli, cardamom powder and saffron strands to the above pot. Mix well.
Turn off the flame. Cover the pot. Keep it covered for 5 mins.

While the vermicelli is being cooked in the hot milk, get the garnishing ready.

Heat ghee ( clarified butter) in a small pan. Add the cashew bits and slivered almonds and sauté for a couple of mins until it just turns golden. Be careful not to burn it.
Now add the raisins to it. Sauté for 10 seconds. Turn off the flame.

Add this to the above pot.

Serve hot or cold!!

Enjoy!! I am bringing this to Throwback Thursday #46, Fiesta Friday #127  and Saucy Saturday #52. Angie's co-hosts this week are Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport.

Cooking made easy:

If roasted vermicelli is not available in your area, you can roast it yourself in a little bit of clarified butter. You can roast a big batch and store it in an airtight container.

If you don't have vermicelli at all, you can use grated apples or cooked rice.  It will then become apple pudding or rice pudding, respectively!:)

Tip for healthy living:

This Sevai kheer can be made healthier by using regular milk instead of condensed milk. Instead of additional sugar, add chopped dates or maple syrup/ coconut sugar or even honey.

If you want a vegan version, use almond milk instead of regular milk and cooking oil ( preferably coconut)to toast the nuts.

Food for thought:

You are confined only by the walls you build yourself. Unknown

Please do share your thoughts. Your opinion matters!

Doodhpak (Sabudana Kheer/ Tapioca Pudding)

Ever since I can remember, every year my mother made this delicious dessert on my birthday. The reason being that out of all the Indian desserts, this one used to be my favorite.Today is my birthday. I was nostalgic, being that my mother is thousands of miles away. I decided to make this dessert for myself:) . Usually kheer is made with rice and milk or vermicelli and milk. I like it best with Sabudana or tapioca pearls which is known as Doodhpak in konkani. This is a traditional konkani dessert. "Doodh" means milk, and "Pak" means thick syrup, in Konkani. This one is a little difficult to make just because it takes a long time to cook sabudana and one has to constantly stir the sabudana(tapioca pearls) while cooking as otherwise it will stick to the bottom of the pot and get burnt very easily. Even a little bit of burnt Sabudana  completely ruins the flavor of the dish! Generally kheer is white in color while doodhpak( Sabudana kheer) is made yellow in color by dissolving saffron in warm milk. The recipe is really simple as given below.

Servings: 6

Ingredients:

Sabudana ( tapioca pearls) : 1/2 cup
Water : 2 1/2 cups
Milk : 1 cup
Sugar : 1/2 cup
Cardamom powder: 1/4tsp
Cashew halves: 1 tbsp
Raisins: 1 tbsp
Saffron: 4 strands

Method:

Wash the sabudana until all starch is gone. 

Put it in a saucepan with 2 1/2 cups water and bring it to a boil. Once it comes to a boil, reduce the flame to low and let it cook, stirring constantly until the white sabudana(tapioca pearls) turn transparent.

This should take about 30-45 minutes.

Now add sugar to the sabudana and switch off the flame.

Warm milk on stove/ microwave to lukewarm. Take 2 tbsp in a small cup and mix the saffron threads in there. Keep it aside for 10-15 minutes.

Add this milk to the sabudana-sugar mixture.

Now add the freshly powdered cardamom.

Heat ghee in a small frying pan and sauté the cashew halves and raisins until golden brown.

Garnish the Sabudana Kheer with this mixture.

Serve hot or cold. Both taste yummy!

Enjoy!

Cooking made easy:

Do not cut onion or garlic on wooden cutting boards. It retains the smell of onion/ garlic. Maintain separate boards to cut onion/ garlic.

Tip for healthy living:

Cardamom is a commonly used spice in Indian desserts . It is known to have significant health benefits especially for the digestive system. It is supposed to help with heartburn, gas, constipation, liver and gall bladder complaints. It helps prevent nausea too.  It is also known to be useful during common cold.

Food for thought:

Love is the energy of life. Robert Browning