Shir Khurma Recipe - Cooking Index
Shir Khurma Recipe - Cooking Index
| Powdered saffron | ||
| 3 cups | 711ml | Milk |
| 1 | Sweetened condensed milk - (14 oz) | |
| 1/2 cup | 118ml | Seviyan - see * Note |
| = (or browned vermicelli) | ||
| 1/2 cup | 73g / 2.6oz | Ground almonds |
| 1/4 cup | 59ml | Ground pistachios |
| 1 | Rose essence - see * Note | |
| = (or 1 tspn rosewater) |
* Note: Seviyan is a very fine vermicelli that you can buy in Indian markets. You can substitute fine vermicelli fried in a little butter until golden. In place of rose essence, also sold in Indian markets, use a teaspoon of rosewater.
To make powdered saffron, dry 8 saffron threads in a skillet over low heat for a few minutes and grind them in a mortar. Set aside.
Bring the milk and condensed milk to a boil in a saucepan over medium heat and simmer 15 minutes. Add the seviyan which has been broken into short pieces, almonds and pistachios and return to a boil. Reduce the heat to low and simmer 20 minutes, stirring occasionally. Halfway through, stir in the rose essence. The dish should have the consistency of a thin porridge.
Transfer to a serving bowl and sprinkle the saffron evenly over the surface while still hot.
This recipe yields 6 servings.
Each serving: 379 calories; 108 mg. sodium; 29 mg. cholesterol; 18 grams fat; 6 grams saturated fat; 46 grams carbohydrates; 12 grams protein; 2.37 grams fiber.
Source:
The Los Angeles Times, 12-04-2002
Average rating:
10 (1 votes)
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