Sheer Khurma | Eid Special Recipe

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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

rashida

Sheer Khurma

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

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)

Method
 

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

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