Sheer Khurma – Instant Pot

Sheer Khurma which literally means “milk with dates” in Persian, is a vermicelli pudding prepared during the holy month of Ramadan or on the last day which is celebrated as Eid by Muslims around the world. Traditionally made from dried dates this special dish is served as breakfast on the morning of Eid after the prayer, and throughout the day to all the visiting guests.

I have vivid memories of enjoying this irresistible dessert growing up in India; with its perfect bite from the assortment of crunchy nuts and poppy seeds, hint of sweetness from succulent dates and raisins, royal looks and the delicate aroma from saffron and homemade ghee; making Sheer Khurma such a heavenly treat!

I grew up in a small, yet close-knit town in India. My Dad has a huge social circle and many of his friends who celebrate Ramadan, fast from morning until sunset during this holy month. The last day which is Eid or as I remember calling it “Ramazan Eid” is a big celebration involving family, friends and the community. We would be invited over to celebrate and were offered many exquisite foods, one of which is this ambrosial dessert “Sheer Khurma”!

sheer khurmaHere is a nice article from national geographic on how Ramadan is celebrated Around the World.

To all our Muslim friends, we wish you “Happy Ramadan and EID MUBARAK!”. Check out some more of our easy Ramadan recipes – Chicken Biryani, Vegetable Biryani, and Masoor Khichdi.

This recipe is my mom’s version that she has enjoyed over the years. There probably are several variations on making it and here is her easy sheer khurma recipe that tastes divine:

Sheer Khurma - Instant Pot
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¼ cup pistachios
  • ¼ cup cashews
  • 10-12 pitted dates
  • 2 tablespoon ghee
  • ¼ cup Almonds (I use blanched slices)
  • ¼ cup raisins
  • ⅓ cup thin vermicelli, roasted
  • ¼ cup shredded unsweetened coconut
  • 1 tablespoon poppy seeds
  • 5 cups low-fat milk, divided
  • ⅓ cup of sugar
  • 1 tsp saffron
  • 1 tsp vanilla
Instructions
  1. Soak Pistachios in warm water for 5 mins. Remove the skin and slice thin. Slice cashews and dates.
  2. Turn Instant Pot to Saute Mode. Once the ‘hot’ sign displays add ghee. Add almonds, pistachios, cashews, and dates. Roast for a minute.
  3. Add raisins, vermicelli, coconut and poppy seeds. Mix well.
  4. Add 3 cups of milk, sugar, and saffron. Give a quick stir and close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 2 minutes.
  5. Allow the pressure to release naturally. Open Instant Pot and add 1-2 cups of milk and vanilla.
  6. Set Instant Pot to sauté mode and bring to gentle boil, stirring frequently. Enjoy Sheer Khurma hot or chilled.

Kheema Pav – Instant Pot

Kheema Pav – A popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!

My mom arrived last week from India, she is visiting me after a long time and I am SO excited to have her with us. With her high spirits and energy, she has already tried her hand on the Instant Pot that she has been hearing all about. It’s been only 4 days since she has arrived and she is already loving the InstaPot! Her Pot in Pot black-eyed peas curry with rice was savored by all. She steamed the Cilantro Croquettes and the Layered Swiss Chard Spiral rolls to perfection for our fathers days feast.

From the back of the camera as I shot this video it took me back to the fond memories of my childhood. Her waiting for the oil to heat up and then adding the cumin seeds, listening for the soft sizzle sound and a whiff from gently toasting them. Adding turmeric and roasting the spices at each step, soon filled up my kitchen with wonderful aromas. The Final dish, came out just the way I remember her making Chicken Kheema for years, just that this time it was cooked in the Instant Pot.

Obviously, I need to gear up with my publishing now to keep up with her cooking. I am so excited to post her first recipe on Ministry Of Curry that I was able to record!

kheema pav

A few options she suggests are:

  1. Add 1/2 cup of green peas to the curry
  2. Peel and dice a potato and saute it with the veggies. This will give more thickness to the curry if desired.
  3. Add 1-2 spicy green chilies for a spicier keema.

I was very impatient and hungry (as usual) as I shot the video and honestly, the Keema Pav was so full of flavor and aromas that I did not miss any a thing! The gorgeous orange hue from the Kashmiri red chili powder and turmeric, the warmth from the homemade garam masala and the earthy flavors from roasted coriander powder were spot on!

Here is her easy Chicken Kheema recipe:

Kheema Pav - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Kheema Pav - A popular street food in India, Kheema Pav is a tantalizing curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices!
Ingredients
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 large yellow onion, diced
  • 2 plum tomatoes, diced
  • 2 teaspoon mild red chili powder (We used Kashmiri Chili powder)
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 2 heaping tablespoon coriander powder (We lightly toasted the coriander seeds and then ground them)
  • 1 pound ground chicken
  • ½ cup cilantro, chopped for garnish
  • To serve:
  • 1 tablespoon butter or ghee
  • 8 potato rolls
Instructions
  1. Turn Instant Pot to saute(more) mode. Once the hot sign displays, add oil. Add cumin seeds and toast them for 30 seconds. Add turmeric powder and mix well. Add ginger and garlic, mix well.
  2. Add onion and sauté for a minute. Cook covered for 2 minutes with a glass lid on.
  3. Add tomatoes, red chili powder, garam masala, salt and coriander powder. Mix well.
  4. Add ground chicken and breaking it with a spatula. Add ½ cup of water (You can add 2 tablespoons of water for a thicker curry, but I like the extra gravy to dip the bread).
  5. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 4 mins followed by Natural Pressure Release.
  6. Garnish with cilantro and serve hot with potato rolls or burger buns lightly toasted with some ghee on a griddle.
  7. Notes:
  8. Add 1-2 spicy green chilies for a spicier keema.
  9. Also, when I buy the rolls or buns, I check the Sugar contents on the pack. As long as they are 2% or less the Pav does not taste overly sweet and works well with Indian curries.

 

Rice Pudding – Instant Pot

Rice Pudding – Lightly sweetened, creamy goodness without any cream that is infused with saffron and cardamom! In India, Rice pudding, kheer or payasam is a quintessential dessert that is made often to celebrate big and small happy moments in life.

This comforting recipe was developed on one busy evening when I was having some friends over for dinner. My planned Mango Pannacotta did not look very promising and I was in a frenzy to make something as a backup dessert. I tossed in rice, ghee, sugar, cardamom and some milk in my InstaPot, pressed porridge button and ran to get the door as the guests arrived for dinner.

An hour later, I realized that the Instant Pot was at the keep warm mode and had depressured. I opened the IP to see creamy, fluffy rice with the beautiful aroma of saffron and cardamom. I stirred in some more milk and let it sit for few more hours on warm mode until we were ready to serve the dessert. We scooped out some warm rice pudding in the bowls. At first, it looked a bit too thick for me who is used to eating much thin Rice Kheer. As I put in the first spoonful of the pudding in my mouth, it took me back the memory lane. It reminded me of my mom’s kheer with the aroma of cardamom and also the creamy kulfi (milk ice cream) with a hint of nuts and saffron. Needless to say, the dessert was devoured by all and I was left mesmerized as to how easy it was to make.

rice pudding

I have made it many times since then, tweaking the recipe, adjusting the ingredients to now what I call as a satisfying and easy rice pudding recipe . No eggs or cream, just a few simple ingredients that make a heavenly treat!

 

Rice Pudding - Instant Pot
Author: 
Recipe type: Dessert
Cuisine: Indian
Serves: 6
 
Rice Pudding - A lightly sweetened creamy Indian dessert made with rice and milk that is infused with aromatic saffron and cardamom!
Ingredients
  • 1 tablespoon ghee
  • ½ cup white rice
  • 4-5 cups low-fat milk, divided
  • ½ cup sugar (more or less depending on taste)
  • ⅛ teaspoon salt
  • 1 teaspoon cardamom powder
  • 4 tablespoon nuts, almonds, and walnuts coarsely chopped or sliced(optional)
  • 2 tablespoon raisins (optional)
  • ½ teaspoon saffron (optional)
  • 1 tablespoon shredded unsweetened coconut (optional)
Instructions
  1. Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
  2. Add 3 cups low-fat milk, ½ cup of water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
  3. Close Instant Pot lid with the pressure valve to sealing. Press Porridge button. Allow Natural Pressure Release.
  4. Open Instant Pot, Mash the rice with the back of a spoon. Add 1-2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
  5. Cook on saute for 2-3 mins or keep on the warm mode until ready to be served.
  6. Serve Warm or Chilled

 

Carrot Halwa – Instant Pot

Carrot Halwa, AKA ‘gajar ka halwa’, is a sweet stewed carrots dessert with a delicate aroma of cardamom and saffron!

This year we celebrated mothers day with this delicious Indian dessert cooked in the Instant Pot! The traditional carrot halwa recipes uses milk, condensed milk or evaporated milk. Since this is one of my favorite desserts and I can’t stop myself from overeating, I try to make it a little healthier. My carrot halwa recipe is almost dairy free, but I do use homemade ghee which can be substituted for vegetable oil. I substitute the milk and cream with almond milk and almond flour making it a healthier lightly sweetened dessert. Continue reading “Carrot Halwa – Instant Pot”

Mango Shrikhand – A Cool and Creamy Mango Yogurt dessert

Mango Shrikhand – A cool and creamy mango flavored dessert made with lush creamy yogurt and sweet mangoes, garnished with aromatic saffron strands!

Continue reading “Mango Shrikhand – A Cool and Creamy Mango Yogurt dessert”

Handvo {Spicy Rice and lentils cake}

Handvo – A traditional gujarati savory cake made with rice, lentils and lots of vegetable like bottle gourd, fenugreek leaves and carrots. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds and dried red chillies. This wholesome dish can be enjoyed as a meal by itself or with a side of pickle or chutney.

Handvo with tea

 

 

Continue reading “Handvo {Spicy Rice and lentils cake}”

Rose Coconut Karanji {pastry with rose flavoured coconut filling}

rose-coconut-karanji-2

Rose coconut karanji – a crispy pastry filled with sweet and delicate rose flavored coconut filling that melts divinely in your mouth. Yes, it is Diwali this week and if I can share one traditional recipe with you, hands down it would be this rose coconut karanji. I am not a big fan of the traditional karanji but I am hooked on to this delectable recipe which has aromatic and sweet, rose flavored filling. Happy Diwali everyone!

rose-coconut-karanji Continue reading “Rose Coconut Karanji {pastry with rose flavoured coconut filling}”

Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}

Ukadiche Modak – an exquisite Maharashtrian delicacy made with steamed rice flour dough, stuffed with aromatic and sweet coconut, jaggery, nutmeg, cardamom and saffron filling. These Modaks are offered to Lord Ganesh and made especially during the ten-day celebration of the Ganesha festival which started this week. There are literally dozens of ways to make a modak, but of course my mom had to spoil us with these luscious, heavenly ‘ukadiche modak’.  Continue reading “Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}”

Gulkand Semiya Kheer {Rose flavored sweet vermicelli pudding}

A classic indian dessert, ‘kheer’, with a twist! Gulkand semiya kheer: A pudding made with thin vermicelli, milk and sugar that is topped with saffron, golden fried cashews, raisins with an added hint of rose flavor from rose petal preserves.  A refreshing new take on the oh so divine vermicelli pudding!   Continue reading “Gulkand Semiya Kheer {Rose flavored sweet vermicelli pudding}”

Narali Bhath {Sweet coconut rice}

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – Julia Child.  Celebrating Julia Child’s would-be 104th birthday on August 15th!

Today we celebrate ‘Raksha bandhan’ – A festival to celebrate the love and the lifetime bond of sisters and brothers. Sister ties a decorative thread on her brother’s wrist for his well being and in turn the brother promises to protect her for lifetime! Sweet isn’t it?

How about the special dessert we enjoy on this day? My all-time favorite ‘Narali bhath ‘- Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews! Absolutely delicious and simple recipe that I make throughout the year. Continue reading “Narali Bhath {Sweet coconut rice}”