Sheer Kurma is a traditional East Indian recipe and is always counted in Mughlai style of cuisines. This recipe is native to persia but it became a popular cuisine in India during the Moghul era. Sheer Kurma is served during Eid and is prepared otherwise mostly in winter seasons. This kind of dessert tastes best during winters and foodies bet on this words when it comes to this delicious dessert. Sheer kurma is a persian term , sheer means milk and kurma means dry date.
This dish is served on the morning day of Eid in the family right after the morning prayers and is considered most important food of the eid festival. It is there after served to guests and relatives.
This is a kind of dessert and can be served either cold or hot depending how a person wishes to have it. Vermicelli is easily available these days in market and that makes it easy to prepare it. Though the very names of Sheer kurma says its difficult to prepare, it isnt really hard to cook it. Any average or new beginner can try on this with good results. Just all that should be noted is few tips. Hope it pleases all.


Ingredients:
Milk - 1 litre
Sugar - 1/2 cup
Almonds - 1/2 cup, blanched and skin removed sliced thin
Pistachios - 1/4 cup, blanched and skin removed sliced thin
Saffron - 1/4 teaspoon
Vermicelli - 1/2 cup, roasted and broken up (ready made roasted and broken vermicelli is available in market too)
Rose water - 1 teaspoon
Kewra essence - 4 drops
Raisins - 1/4 cup
Dry dates - 5-6 nos, soaked and chopped into 4 pieces .

Method:

1. Take a deep bottom vessel and pour milk in it.
2. Bring the milk to boil on a medium heat.
3. Once it boils, turn the flame to low and continue to heat it . Let it boil till it reduces to 2/3 quantity.
4. Now add sugar and continue to boil till the sugar gets dissolved. It takes about 5 minutes.
5. Keep stirring while the sugar gets dissolved to avoid the sugar from sticking the bottom of vessel.
6. Add the raisins and dates when the sugar gets dissolved and cook it further for 5 minutes.
7. Now add the vermicelli and cook for 3-4 minutes. Keep stirring often.
8. Add the saffron (kesar) to it milk and stir well.
9. Once the vermicelli softens , reduce the heat and cook it for 15 minutes more.
10. Keep stirring often.
11. Now turn off the heat and add the rose water and kewra essence.
12. Keep it aside for some minutes.
13. Garnish it with chopped and blanched almonds and pistachios.
14. Serve hot or cold as per desire.

Preparation Time: 20 minutes

Cooking Time: 1 hour 20 minutes

Serves: 4 persons

Shelflife: 1 day

Serving Suggestion: Serve hot either hot or chilled after meals.

Note:

• Roast the vermicelli till it changes the colour. But dont ever over fry it.
• Reduce the milk to some quantity by heating it. U can measure it by the thickness of milk .
• You need not Reduce it to half the amount but just 2/3 of quantity.
• For blanching the almonds and pistachios, boil 2 cups of water and put the almonds and pistachios in it. Keep it inside the boil water for some 10 minutes. Then drain the water and removed the skin. You can then chop them thin into desired shapes .
• Kewra essence is available in market. It is used to add a aromatic touch to the cuisine. Rose water too does the same.
• Saffron is added to give the cuisine a good colour.

Click here to learn more about Uttarpradesh Foods and cuisines : An Introduction To Uttarpradesh Foods and Cuisines.

Click here to learn more about Indian sweets and Desserts: An Introduction To Indian Sweets And Desserts.

Ulandam Kanjee is a Tamil Nadu cuisine which can also be found in many parts of kerala too. Its a simple yet healthy food which gets digested easily. The word Ulland is tamil word which means urad and Kanjee means podridge .
In many parts of Tamil Nadu, Ullandam kanjee or even ordinary kanjee is called as poor man's food as this food can be easily made at home. Kanjee means the same to South Indian people as is Roti to the North Indian. Also Kanjee doesnt need any particular side dish. It can be taken without side dish too. And on the other hand, it can also be taken with thogayal. I had posted Thenga Thogayal recipe in my previous post. Refer it for making thogayal, the side dish for most types of Kanjees.
Kanjee is usually made only with rice in most southern India. The popular Palan Kanjee is nothing but only boiled rice. For palan kanjee the left over rice is soaked in water the whole night and it is served with shallot onions also called sambhar onions and pickles. I am looking forward to post Palan kanjee in my blog in future. But Ullandam Kanjee is my all time favourite and i can go with it anytime and any amount. I am posting the recipe down , hope people would love this kanjee.


Ingredients:
Rice - 2 cups
Urad dal - 1/2 cup
Garlic pods - 6-7 nos
Fenugreek seeds - 1/4 teaspoon
Cumins seeds - 1 teaspoon
Fresh grated coconut - 2 tablespoons
Oil -1 tablespoon
Salt - As per taste.


Method:

1. Take a frying or kadai and fry the fenugreek seeds (vendiyam) in it for 1-2 mins without oil. Keep it aside.
2. Take a deep bottomed vessel, a bigger one probably. Keep it on flame and add water in it.
3. Usually we add water in ratio of 3:1 . That is 3 cups of water to 1 cup of rice. But for kanjee add more water, since we need the starch water for kanjee. Kanjee means liquid rice a podridge. So add more than the required amount as per your need. Normally I prefer adding 5 cups to 6 cups.
4. Let the water come to boil. Meanwhile wash the rice and keep aside.
5. When the water starts boiling, add the washed rice to it.
6. When the rice boils partially, add the fried fenugreek seeds and garlic pods to it. Also add salt as per taste while it is still being cooked.
7. Keep a check time to time to know if the rice is fully boiled.
8. Once it is boiled, add the grated coconut to it and allow it to boil for some 2 mins more.
9. When the rice is completely and wholly cooked, remove it from flame and keep aside.
10. Now, in a pan or kadai take 1 tablespoon of oil and heat it. Add the cummin seeds to it and allow it to crackle.
11. Once it crackles, add it over the kanjee and stir well.
12. Serve hot with thogayal or pickle. I would suggest to serve it with thenga thogayal.

Preparation Time: 40 minutes

Cooking Time: 30 minutes

Serves: 4 persons

Shelflife: 2 days

Serving Suggestion: Serve hot with Thenga Thogayal or pickle.

Note:

• Kanjee must be liguid in form. But the rice should be over boiled too.
• Use big rice for best results.
• Add salt as per taste, as such kanjee needs more salt so check the taste after adding salt.
• In case, if you feel the kanjee is over salted then add some water and boil it for some minutes.
• Garlic pods not only adds taste but also health benefits as it is good for digestion. Hence it is best food for those who suffer from fever or any kind health problem where they find it difficult to eat food.

Click here to read and know more about Tamil Nadu Cuisines and recipes - An Introduction to Tamil Nadu Foods And Recipes.