From what I understand it’s what’s
referred to as ‘sheer khorma’ and served generously
among Pakistani Muslim masses on Eid day. My question:
What’s the cultural significance, such as where does
this stem from if from anywhere etc… Next, how is
it prepared? Recipes por favor.
hmm its basically consists of sevyaan (vermicilli), sugar, milk, dried Kanjoor, nuts etc ...
<~~~ Always thought vermicilli was served with tomato-basil sauce...:)
you cant escape a single event in pakistan without being fed this sugary, sticky, milky sweet which i ABHOR.
nevertheless, since im not used to spending eid away from home, i was hoping someone had posted a recipe :(
Eid away from home!
Ok guys here is the recipe. I made it for eid.
1- bring milk to a boil and then let it cook for a while so it thickens.
2- add vermicilli and sugar and cook it on low heat with chamcha chalaying every now and then.
3- after it thickens and the vermicilli is mixed well with the milk, it's done.
It is so easy u won't belive it. U can use whatever nuts u want and let it cook with the milk from the very beginning I think.
Satisfied? :)
I made it too this eid, for the first time...just followed mum's directions! Her method is a bit different though. First we bhoonofy the vermicelli in butter, when medium brown add crushed almonds, pistachio and the dry hard dates (the name has completely slipped my mind) Bhoonofy a bit more and add some milk. Cook till the vermicelli is done and milk is thick and creamy. You can add half and half for more creamy results.
I watched my sis in law make it Femme fatal's way...sounds right...
My husband calls sheer kkhorma pakistani fruit cake..at every holiday but it never gets finished....:)
good question Aahlan..don't know the answer
so i’m free till a 3 pm meeting and can do some searching..
here you go
http://www.explohyd.com/d.html
websites say that it’s a mughlai style food…that has it’s own hydrabadi food too.
Okay I'd really really like to know how to make dry sawayyaN without the milk. They are tender and sweet with chashni i guess. Somebody please help :(
Ff
my mom makes it the same way as your mom does.
But I had the other kind at someones house and liked it a
bit better. I guess it's a personal choice.
Plus it takes less time and effort if u skip frying the vermicilli.:)
I hate it with a passion.
**Hey guys thanks for the recipes.
Although Eid has long passed since, I think I'm
still going to put those recipes to test and take
my lady by surprise.
Amelie thanks for the
link :=) Knowledgeable. This part,
"There's just one word to describe Hyderabadi cuisine - FIERY!"
was very true. I recently had the experience of eating
at a Hyderabadi cuisine and I felt that everything
from the esophagus to the intestines was on fire,
LITERALLY! They should go a little easy on the spices.**