Eid Sheer Khurma
The Quirky Foodster Team
Ingredients
- Fine vermicelli, broken into short pieces — 100 g (3.5 oz)
- Milk — 1.4 L (48 fl oz)
- Sugar — 100 g (3.5 oz)
- Dates, pitted and chopped — 10
- Ghee — 60 g (2 oz)
- Mixed nuts (almonds, pistachios, cashews), chopped — 70 g (2.5 oz)
- Raisins — 35 g (1.25 oz)
- Ground cardamom — 1/2 tsp
- Saffron threads — a few
Method
- Melt the ghee in a frying pan and lightly toast the vermicelli until golden, being careful not to burn it; set aside.
- Bring the milk to a gentle boil in a heavy saucepan.
- Add the toasted vermicelli and simmer for 8–10 minutes until softened.
- Stir in the sugar, chopped dates, cardamom and saffron, and simmer for a further 10 minutes until thickened to a rich, creamy consistency.
- Stir in most of the nuts and raisins, reserving some for garnish.
- Serve warm, garnished with the remaining nuts and raisins.
Introduction: A rich, festive vermicelli pudding cooked in milk with dates, nuts and dried fruit, the essential sweet dish served on Eid morning across Pakistan.
Cultural Background: Sheer khurma is inseparable from Eid al-Fitr celebrations in Pakistan, families preparing and sharing it on the morning of the festival after the month of Ramadan fasting, its rich, generous character reflecting the joy of the occasion.
Tips: Toast the vermicelli in ghee first, as this step is essential for developing the dish's rich, nutty flavour base. Stir occasionally while simmering to prevent the milk from catching on the bottom of the pan.
Variations: Adjust the sweetness and richness to taste with more or less sugar and ghee. Add a little rosewater for extra festive fragrance.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of milk, stirring, until warmed through.
FAQs:
Q: Why is sheer khurma specifically an Eid dish?
A: It's traditionally prepared and shared on the morning of Eid al-Fitr, marking the end of Ramadan fasting, a cherished part of the celebration across Pakistani households.
Q: Can sheer khurma be made ahead?
A: It's best made fresh on the morning of Eid, though it can be reheated gently if prepared a little in advance.
- Fine vermicelli, broken into short pieces — 100 g (3.5 oz)
- Milk — 1.4 L (48 fl oz)
- Sugar — 100 g (3.5 oz)
- Dates, pitted and chopped — 10
- Ghee — 60 g (2 oz)
- Mixed nuts (almonds, pistachios, cashews), chopped — 70 g (2.5 oz)
- Raisins — 35 g (1.25 oz)
- Ground cardamom — 1/2 tsp
- Saffron threads — a few
Please log in to leave a comment.