Holidays & Special Occasions
Iftar Dates & Sweet Vermicelli
The Quirky Foodster Team
Ingredients
- 12-18 fresh or dried dates (such as Medjool), pitted
- 2 tbsp ghee or unsalted butter
- 100 g (about 1 cup) fine vermicelli noodles, broken into short lengths
- 750 ml (3 cups) whole milk
- 4 tbsp sugar, or to taste
- 4 green cardamom pods, lightly crushed
- 2 tbsp mixed nuts (almonds, pistachios, cashews), chopped
- 1 tbsp raisins
- A few saffron strands (optional)
Method
- Arrange the dates on a serving plate — these are traditionally eaten first to break the fast, before the rest of the meal.
- Heat the ghee in a saucepan over medium heat. Add the vermicelli and toast, stirring constantly, for 3-4 minutes until golden brown. Be careful not to burn it.
- Pour in the milk and add the cardamom pods. Bring to a gentle simmer, stirring occasionally, and cook for 10-12 minutes until the vermicelli is soft and the milk has thickened slightly.
- Stir in the sugar and saffron, if using, and simmer for a further 2-3 minutes.
- In a small dry pan, lightly toast the chopped nuts and raisins for 2 minutes until fragrant.
- Ladle the sweet vermicelli into bowls, top with the toasted nuts and raisins, and serve warm alongside the dates.
Introduction: Breaking the fast with dates is a practice observed by Muslims worldwide during Ramadan, following the
tradition of eating dates before the sunset prayer. This dish pairs that tradition with sweet vermicelli (known
as sheer khurma in South Asia or sha'riyah in the Arab world), a milky, cardamom-scented dessert served
at iftar throughout the month and especially on the morning of Eid al-Fitr, the celebration marking the end
of Ramadan.
Cultural Background: Breaking the fast with dates is a practice observed by Muslims worldwide during Ramadan, following the
tradition of eating dates before the sunset prayer. This dish pairs that tradition with sweet vermicelli (known
as sheer khurma in South Asia or sha'riyah in the Arab world), a milky, cardamom-scented dessert served
at iftar throughout the month and especially on the morning of Eid al-Fitr, the celebration marking the end
of Ramadan.
Tips: Toast the vermicelli slowly and stir constantly, as it can burn quickly once it starts to colour. Simmer the milk gently rather than boiling hard, to prevent it catching on the base of the pan. Serve the dates first, as is traditional, before the rest of the iftar meal.
Variations: Add a splash of condensed milk for extra richness and sweetness. Stir in a spoonful of rose water for a fragrant, festive version served on Eid morning. Use coconut milk in place of dairy milk for a dairy-free version.
Storage: Store the sweet vermicelli in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a saucepan over low heat with a splash of milk to loosen, stirring until warmed through.
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