Eid Mubarak to you all. I am pretty sure every house must be busy in preparations for the festivities. I have beautiful memories of Eid back home in India. To say it was a golden period would be much better as I don’t remember spending eid with a huge celebrations and fervor after my parent’s death. Eid was a huge family affair for us .The festivities would start from the sighting of the moon. After Iftar me & my cousins would rush to the terrace competing who find the moon first. The greeting of Chand Mubarak were exchanged and the preparations for the eid would begin. Cleaning, changing the drapes & menu for the next day would be finalized. Early morning we would wake up to the aromas of Sheer Khurma being prepared by Ammi. And then all the men would eat Sheer Khurma before leaving for prayers. Once the men left for prayers, all the women & kids dressed in our best attire would gather in a family hall for our eid prayers lead by my Ammi. The men would start returning from masajid & greeting would be exchanged with demands of Eidi.
Coming from a multicultural country India, guest mostly non Muslim guest would visit for greeting us Eid Mubarak. Plethora of dishes would be presented to them depending of food habits meaning vegetarian or Non veg. Though Sheer Khurma would be the center of attraction. Later in the afternoon the entire family gets together for the feast of samosa , kebabs, Naan & Qalia, Biryani & one more dessert.
For Indian & Pakistani and many countries of South Asia, there is no Eid without Sheer Khurma. The word Sheer Khurma is a Persian word, translating to milk soaked in dried dates. With times , the addition of sevaiya (vermicelli) and nuts was done to this dish. Now the sevaiya has a very important role in sheer Khurma. In olden days , sevaiya was handmade to a perfect thickness so it doesn’t dissolve while cooking in the milk. Now we get the finely threads of sevaiya. But still in small towns of India, the handmade sevaiya are still available.
Serves : 5 to 6
- 1 litre full fat milk
- 5 pods cardamom powder
- 2 tbsp almond powder
- Few strands of saffron
- 2 tbsp ghee
- 1 clove
- 1 cardamom
- 5 -6 chopped dry dates (Khurma)
- 1 tsp each of chopped almond, cashews, pistachio, dry coconut, kismis (dried grapes)
- 20 gm or 3 tbsp vermicelli (Sevai)
- 10 tbsp Sugar
- In a heavy deep vessel pour the milk along with cardamom powder , almond powder & saffron.
- Heat the milk on a medium flame until it boils. Keep on simmer.
- In the meantime prepare the tempering
- In a pan heat the ghee. When hot , add in clove & cardamom to crackle
- Add in the chopped nuts and dry dates (Khurma).
- Roast till slight change in color.
- Now add vermicelli & roast for few seconds.
- Pour over the above tempered nuts on the boiling milk.
- Boil the milk for 5 minutes and then add sugar.
- Keep boiling for another 5 minutes.
- Remove from flame & serve hot.
- Any type of milk can be used for the recipe.
- Try to use good quality of vermicelli
- Keep the ingredients ready as the during the process of roasting nuts, it has the tendency to burn.
- Sheer Khurma is served hot. And continuously heating on each serve increases the thickness.
- In such case , more of boiled milk can be added to reduce the thickness.