It's mehendi, sheer korma and more for Shafi
As we caught up with actor Shafi on Eid day he recollected the good things and times he had as a child. Of the many memories the most vivid is that of his red hands. Red with mehendi.
“The moment Eid would be declared, henna leaves are ground and made ready for everyone. As a child I would get my hands reddened with mehendi and loved admiring my hands as I savoured sheer korma. Along with henna something else too used to get ready for the next day. Various dry fruits. A variety of dry fruits would be soaked so that they can be chopped finely to be mixed with the sheer korma the following morning. Coming from Chittoor district, there is another dish which I loved eating lot during the fasting days — Dalia, a soft mixture of rice and wheat cooked with spices and mint leaves and served with mint chutney. I also love dahi-vada.”
He shares his sheer korma recipe.
Seviyan: 100 gm
Milk: 1.5 l; Sugar: 250 gm
Chopped cashew nuts: 50 gm; Chopped almonds: 50 gm; Chopped hard dates: 50 gm; Raisins: 250 gm
Chironji: 1 tbsp
Powdered cardamom: 6
Ghee: 2 tbsp
Water: 250 ml
Soak the nuts overnight. Next day, chop them and fry in two tablespoons of ghee till light golden colour. Then lightly roast the seviyan in the remaining ghee until golden brown.
Make a sugar syrup with sugar and water. Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a uniform consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or cold .