Wishing you all a very happy and blessed Eid.
Living in Dubai for more than a decade, we have grown accustomed to the traditions of the people here, so much so that we look forward to Eid with as much fervor as our own festivals. However, for me being a foodie, it is another opportunity to try out more experiments in my kitchenette, combining both traditional and modern recipes.
Eid and Sheer khurma go hand-in-hand, and so I thought of making this traditional delicacy which is a must during Eid.
Sheer Khurma (شيرخرما) literally meaning “milk with dates” is a vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha. It is a traditional Muslim festive breakfast, and a dessert for celebrations. Sheer in Sanskrit/Persian means Milk and Khurma is Persian for dates. This dish is rich with nuts and flavors.
This special dish is enjoyed in the morning of Eid day with family after the Eid prayer as breakfast, and throughout the day to all the visiting guests.
INGREDIENTS:
Full Fat Milk- 1 ltr.
Fine Seviyan- 75gms
Sugar- ½ cup
Dates- 6(sliced)
Almonds-15(blanched)
Cahews- 15
Pistachios-15(blanched n sliced)
Chironji- 2 tbsp
Cardamom- 5-6( only seeds, grind them coarsely)
Kesar/ Saffron- Two generous pinches
Rose water- 1.5 tbsp
Ghee- 1tbsp
DIRECTIONS:
Heat the milk in a heavy bottomed pan and let it come to a boil( not rolling boil). Reduce the flame to the lowest and let the milk simmer for 8-10 minutes till it slightly thickens. keep on stirring the milk at intervals.
Meanwhile in another pan put Ghee n sauté blanched Almonds n Cashews till golden brown.
Take them out.
In the same pan roast the seviyan. Before putting in the pan break them.
(I’ve used the traditional version of long fine seviyan to make this Sheer Khurma but just in case its not available with you, you can use vermicelli also).
Roast them for 3-4 mins on medium heat. Keep stirring. We just have to roast till they become golden brown in color.
Now add the roasted Seviyan to milk and mix well. Keep stirring for 4-5 mins.
Next add all the roasted nuts, pistas, chironji, crushed cardamom, dates, saffron and sugar.
Mix well.
(Traditionally dry dates or Chuhare are used for this dish but I was out of them so I used fresh dates).
Cook for another 4-5 mins till sugar dissolves. Add rose water.
Switch off the fire and stir.
The sheer khurma will thicken more when cooled, so switch off the fire as per the consistency you want.
Serve the sheer khurma hot or warm or cold and Enjoy!!!!!!