Walnut and Almond Kheer with Sheermal

I love to have kheer not only as a dessert but also simply slurp it up any time, that too if it's badam kheer. It just keeps going for me. I was planning to make walnut kheer, since I was short of walnuts, I mixed both walnuts and almonds.
I'm always a big fan of paal poori or Milk poori's. This sheermal and kheer is something very similar to that. Sheermal is a flat bread made with saffron flavours traditionally made in Iran, Pakistan and also in North of India. You can also make this bread similar to naan shapes and serve with kebabs or a bit small size to serve with kheer.


Walnut and Almond Kheer

Preparation Time: 45 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
Walnuts- 50 g/ 2 oz
Almond- 75 g/ 3 oz
Brown or white sugar- 100 g/ 4 oz
Milk- 1/2 litre
Saffron- 1/2 tsp soaked in 1 tbsp of warm milk
Cardamom powder- 1/2 tsp
Method:
There are two methods in which you can do this kheer, either you can remove the almonds skin or just leave it . I prefer it with the skin.
Prepare the nuts:
Soak the almonds and walnuts in warm milk( just enough to immerse the nuts)  for 1 hour and grind it along with the milk.
If you prefer without skin, after soaking, boil them twice. Let it cool down for a while, then remove the skin.
Prepare the kheer:
Mix the ground mixture with milk, saffron and sugar. Bring to boil in a pan in medium to low heat. Keep stirring without burning at the bottom. Heat it and mix it up until it reaches a thick consistency. Finally sprinkle with cardamom powder.
Serve warm or cold. You can serve it by itself or with sheermal.

This recipe goes to Celebrate Sweets- Kheer hosted by me started by Nivedita.

Sheermal

Recipe adapted from Fauzia's Pakistani Recipes

Preparation Time: 30 minutes
Cooking Time: 20 minutes+ rising time- 1 hour
Makes 20 mini sheermal

Ingredients:
Plain flour- 100 g/ 4 oz
Wholemeal flour- 100 g/ 4 oz
Sugar- 50 g/ 2 oz
Butter- 30 g/ 1 oz/ 1 tbsp
Warm milk- 75 ml / 3 oz
Dried yeast- 1 tsp
Salt- 1/2 tsp
Saffron- 1/2 tsp soaked in 1 tbsp of warm milk
Raisins / Sultanas - about 20
Method:
Prepare the dough: 
Mix the flour, sugar, salt and yeast in a large bowl. Make a well in the centre, add the melted butter and then add the milk little by little to make a smooth elastic dough. Place the dough in a clean, oiled bowl. Cover with a cling film and allow it to rise for about 1 hour or until doubled in size.
Make the Sheermal:
Take the raised dough, punch the air back. Divide the dough into two equal rounds. Roll it out into a rectangle, cut it out into mini squares out of it. Prick with a fork in each square.
Preheat the oven to 200 degree celsius. Brush the Sheermals with saffron milk, press a sultana in the middle and bake it in the preheated oven for 20 minutes. Take it out from the oven, allow it cool down in the cooling rack.
Serve the sheermals with kheer.

This recipe goes to Bookmarked recipes by Priya and Aipi, Champa's Bake- off event, Yeastspotting.