Sheer Khurma | Eid Special Recipe

by · Published · Updated

End of Ramadan celebrations are never complete without a bowl of Sheer Khurma. A very simple, albeit flavorful milk broth, this dish features ghee roasted seviyan and dry fruits cooked in reduced milk. While most people like it warm, I prefer the sheer khurma chilled. When refrigerated, it becomes denser and IMHO more flavorful.

Here’s a quick and easy story by story recipe of my mom’s style sheer khurma

Step 1: Preparation

I usually do the basic preparations one day in advance. This involves soaking all the dry fruits – almonds, pistachios, cashews, dry dates (and basically anything else you want to add). Once they have soaked for a few hours (I soak them overnight), and softened, they are ready to get peeled and chopped.

Step 2: Cooking

On the morning of Eid, I have all my chopped dry fruits ready along with all the other ingredients, ready to get roasted and mixed into a creamy bowl of Sheerkhurma.

Although the process is really simple, it can be a little time consuming to make wait for the milk to reduce, constantly stirring it to make sure it doesn’t burn. I have had an instance or two where the milk was burnt, but luckily I managed to revive it in time.

Start by adding milk to a pan.

While the milk is boiling, roast the seviyan and dry fruits.

Hope you liked this recipe. Don’t forget to tag @rashidablogs when you post pictures of your sheer khurma on Instagram

Sheer Khurma

rashida
The signature Eid dessert drink - how my mom made it
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 45 minutes
Course Dessert
Servings 6 people

Ingredients
  

  • 1 L fresh milk
  • 1 tin condensed milk
  • 1 packet vermicelli (seviyan)
  • 100 g blanched and chopped almonds
  • 100 g chopped pistachios
  • 100 g chopped cashews
  • 50 g soaked dry dates
  • 2 tbsp ghee (divided)

Instructions
 

  • Soak almonds, pistachios and dry dates overnight or until softened
  • Chop all the dry fruits into slits
  • Heat milk in a pan and bring to a boiil
  • While the milk is boiling, head ghee in a wok
  • Add chopped almonds, pistachios and cashews to the wok and fry until fragrant
  • Set aside on a plate
  • In the same wok add another tbsp of ghee
  • Break vermicelli into small pieces, add to the wok and fry until fragrant
  • Set aside on a plate
  • Add condensed milk to the boiling milk and mix well
  • Add fried dry fruits to milk
  • Add chopped dates to milk
  • Add fried vermicelli to milk
  • Bring milk to a boil
  • Keep stirring every 2 minutes until vermicelli has softened
  • Stir until mixture thickens to your preferred consistency
  • Serve warm or chilled in a bowl or glass

You may also like...