Sherr-khurma my way!!

The individuals ruling the world, often talk about differences projected via various tried and tested means, based on the religious pursuits. To me, finding out the similarity between human races seems to be the most important and interesting subject of sorts. While fashion is not luxury but a necessity (think about it), food has certainly crossed the boundary of being just a necessity, rather it has always being an ambassador propagating peace and harmony through its flavor. Kurbani Eid, is round the corner. and is surely one such auspicious occasion, when this particular dessert always finds a prominent mention!! And is loved by all and sundry. I wanted to post this recipe some time back, but as destiny has it, this coincides with the upcoming Eid celebrations.

Find me one culture or religion or country on the surface of this world, that brushes food aside while ringing in celebration of any kind!! No point raking your brains, because you will fail! Food merges with the festival and acts as the essential ingredient like in a dish bringing the entire experience together. For a lot of countries bordering on the regressive thoughts of no open display of romantic or sexual emotions, have retorted to food to express their inner sentiments. To me, they seem to be the most intimate confession, kind of stimulation of the hormones one can say.

This dessert, that I am going to talk about today is no exception. This my friend, is sure to get rid of all chaos in your mind and ring in love and peace among your loved and cherished ones, for it's rich, decadent and delicious. And here it goes:

1. Pour out 1.5 litre milk in a pan with a heavy base. Choose a pan with lid.
2. Measure out 1 cup vermicelli (seviyaan). Chop up 15 gm cashew (kaju badam) + 15 gm raisins (kishmish) + 20 gm almonds+ 15 gm of semi dry dates (khejur).
3. Measure out 3 tsp sugar + 15 gm almond powder + 4 tbsp condensed milk + 3 tsp ghee. + 40 gm red batasha ( I honestly do not have any emglish anme for it)+ 15 gm desiccated coconut ( try not using fresh, since the moisture content of the fresh one is not needed here)
4. Take out 1 tbsp of warm milk in a bowl and add in a pinch of saffron. Mix and keep aside.

5. To the milk in the pan, add in the chopped dates and crushed red batasha. Put it on slow fire, clamp on the lid and allow it to cook .We need it to reduce almost  by half. This shall take about 30 mins.

5. In the meantime pour ghee in a kadhai or pan. Once it warms up add the chopped nuts and raisins. Once nutty aroma fills up your kitchen, add in the seviyan or vermicelli and fry them till they turn beautiful rich gold. Turn off the hob and keep the pan aside.

6. As the milk starts reducing, add in condensed milk and the sugar. I usually cover the pan partially and allow it to cook down.
7. Once the milk has reduced almost to half, I add in 2 ladle full of mil to the seviyan and give a good mix. Add the soaked seviyan, nuts & coconut mixture back to the boiling milk, along with the remaining almond powder.

8. Crank up the heat and cook them till the vermicelli soaks up the milk and softens. I tend to keep it semi gravy of sorts, as opposed to traditional kinds I see around. Pour in the soaked saffron strands at this point. Finish with some more of cardamom powder.

9. Once done, pour it in serving bowls, top with hopped pistachio and some dried rose petals and cool them in the fridge.

Once you have served them, take a moment to appreciate their lit up faces, that is your reward. Or in case if self love is your motto, do not forget to do a step or two in front of the mirror, just to marvel at your ability to conjure up luscious and rich bowl of pure bliss with minimum effort.

The sweetness mentioned here is controlled, because too much sweet kills it for me. I neither like to cook the milk down to the point where it all becomes a tough mass and the velvety touch disappears. You can of course resort to other measures of sweetness according to availability and tastebuds.

This recipe is a keeper. This recipe I think is a sure shot to be passed across generations. Thank me later!!