Eid Special – Sheer Khurma

Eid Mubarak people! Time for love, blessings and celebration! After a month of fasting, this is the time for relishing delicious sweets and savouries. No Eid is complete without Sheer Khurma – a delicious milk and vermicelli pudding.

Sheer Khurma is usually prepared in large quantity and then served throughout the day to all the guests who come to greet and celebrate Eid with the family. This special dish is served on the morning of Eid day in the family after the Eid prayer, as breakfast, and throughout the day to all the visiting guests. My love for Sheer Khurma developed last year when one of my friends got a 2 litre bottle full of it and served it to everyone in my office. We enjoyed it!

It is a rich dessert consisting of various dry fruits, ghee and milk. You may use dates for the classic Sheer Khurma recipe and reduce the quantity of the sugar. Also, you may use rose petals with it (I really forgot to use it). This delicious sweet pudding is an excellent dessert to be made in winters as it has lot of dry fruits which give a lot of heat & warmth to the body. Warm Sheer Khurma during winters is a blessing.

The recipe is easy and can be put together in flat 30 minutes if you have all the ingredients ready. And no need to reduce the milk for thickening. It thickens when it cools a little. Celebrate this Eid with this Sheer Khurma and if you are a Salman Khan fan like me, with Bajrangi Bhaijaan too 🙂

Ingredients

½ litre + 1 cup milk

1 cup Sevaiyan/ vermicelli

3 tbsp. ghee

3 tbsp. sugar

2 tbsp. pistachios, blanched and peeled

2 tbsp. Cashew Nuts, blanched

1 tsp. Cardamom Powder

A pinch of saffron strands

Method

Pour milk in a pan and boil. Once its boils, keep it aside.

Thinly slice the Pistachios and Cashew Nuts and keep them aside. In a pan, heat ghee and add the Pistachios and Cashew Nuts, sauté till golden brown and keep them aside.

In the same pan, heat ghee and add the Sevaiyan. Cook till it turns golden brown. Add one cup of milk and sugar. Stir it for a while. (don’t stir it vigorously, otherwise the Sevaiyan will lose its texture).

Add milk (1/2 litre) and cook it on a low flame for 8 – 10 minutes. Add the sautéed Pistachios, Cashew Nuts, saffron strands and the cardamom powder. Let it cook for 5 minutes on low flame.

Garnish with some Pistachios, Cashew Nuts, saffron strands and the cardamom powder. Serve warm or chilled.

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