Sheer Khurma | Ramadan Special Recipes | Eid Special Recipe | Kitchenstagram
As Eid approaches, there’s a timeless tradition that beckons the taste buds of millions across the Indian subcontinent and beyond- Sheer Khurma or Sheer Khorma. This classic Eid dessert holds a cherished place in the hearts and homes of many, embodying the essence of celebration and togetherness.
Sheer Khurma, originating from Persia and journeying through the ancient Silk Route, symbolizes the cultural amalgamation that defines the region. The name itself speaks volumes- ‘Sheer’ meaning Milk and ‘Khurma’ translating to dates in Persian. It’s a dish steeped in history, tracing back to the roots of Islam’s spread across Asia.
Crafted from a delectable blend of milk, dates nuts and vermicelli, Sheer Khurma is more than just a dessert, its a manifestation of tradition and heritage. The process is as simple as it is delightful, with ingredients coming together to create a symphony of flavours and textures.
During Eid festivities, Sheer Khurma takes center stage, its creamy richness and aromatic allure enticing both young and old alike. Served as a breakfast staple after the Eid prayer, it continues to grace tables through out the day, welcoming guests with its warmth and sweetness.
In South Asian countries like India, Afghanistan, Bangladesh and Pakistan, Sheer Khurma holds a cherished place in Eid festivities. Its evolution in different regions adds layers to its culinary heritage. While its original form may have consisted of dates mixed with milk from Iran and dry fruits and nuts from Afghanistan, adaptations in India include the addition of fried semolina and caramelized sugar, enhancing its flavors and textures.
As the festival draws near, the anticipation for Sheer Khurma builds, reminding us of the timeless traditions that bind us together, transcending borders and generations. With each spoonful, Sheer Khurma encapsulates the essence of Eid evoking memories of shared meals and cherished moments with loved ones. Whether it’s served as a breakfast after the Eid prayer or enjoyed throughout the day, its creamy richness and aromatic spices make it a true delight for the senses, symbolizing the warmth and generosity of the festive season.
Ingredients for Sheer Khurma:
Vermicelli: To prepare authentic Sheer Khurma, fine vermicelli is essential, preferably nylon or very thin wheat vermicelli. Opt for roasted vermicelli if available, otherwise regular vermicelli can suffice.
Milk: Whole milk is indispensable for its richness, ensuring a creamy consistency.
Milk powder: Addition of Milk powder lends thickness and creaminess.
Ghee: Ghee plays pivotal role, enriching the dessert with its buttery goodness, so refrain from reducing its quantity.
Saffron: Saffron adds a distinctive aroma and subtle flavour, elevating the dish’s appeal.
Sugar: White granulated sugar is indispensable, as other sweeteners can alter the dessert’s taste. Start with a modest amount of sugar, adjusting to taste later.
Condensed Milk: Condensed Milk adds sweetness and richness. It also makes the Sheer Khurma perfectly creamy.
Cardamom powder: Cardamom powder enhances the Sheer Khurma with its aromatic notes.
Dried Dates: Dried Dates, are also known as “Chuara” or “Kharak”. Dried dates are soaked overnight until soft and then they are used in Sheer Khurma contribute a unique texture and sweetness. You can use them whole or slice them.
Dry fruits and Nuts: Nuts and dried fruits provide a delightful crunch. Complement the dish with a medley of nuts and dried fruits like almonds, cashews, pistachios, chironji or charoli and raisins, contributing a delightful crunch and a burst of flavours.
Serving suggestions:
Sheer Khurma, a beloved dessert synonymous with Eid celebrations, is traditionally enjoyed piping hot following Eid prayers, offering a warm and comforting start to the festive day. Fond memories arise of savouring this delicacy at my friends home on Eid, complemented by an array of delectable dishes like biryani, kormas, kebabs and laccha paratha. Beyond festivities, Sheer Khurma can be enjoyed regularly, effortlessly crafted with basic ingredients. For a refreshing twist, serve it chilled, offering a delightful contrasts to its comforting warmth.
Storage suggestions:
For optimal storage of Sheer Khurma, ensure it’s placed in an airtight container when refrigerated, where it remains fresh for 2-3 days. Avoid leaving it unrefrigerated for over 8 hours. To extend its shelf life, freezing is an option. Employ a freezer-safe container, where it can last for approximately 2 months. When ready to consume thaw it on the counter for 2-3 hours, then reheat. If the consistency has thickened, incorporate additional milk while reheating.
Can I make this ahead of time?
Certainly! Yes you can prepare Sheer Khurma ahead of time. However, remember that it thickens as it cools. To maintain desired consistency, reheat and adjust with milk if needed before serving. It can be stored in the refrigerator for a few days.
Ingredients:
2 tbsp Chironji
7-8 nos. Dry dates (overnight soaked in Milk)
20-25 nos. Almond (overnight soaked)
15-20 nos. Pistachio (overnight soaked)
15-20 nos. Cashew nut (overnight soaked)
2 tbsp Raisins
3 tbsp Ghee
50 gm Fine Vermicelli
1 litre Whole Milk
2 tbsp Milk powder (mixed with 2 tbsp of milk)
75 ml Condensed Milk
100 gm Granulated sugar
15-20 strands Saffron (Soaked in 2 tbsp of warm milk)
1/2 tsp Cardamom Powder
Preparation:
- Step 1: Soak the almond, pistachio and cashew nuts in water overnight. Soak the dry dates in milk overnight.
- Step 2: Heat a heavy bottom pan and dry roast the chironji lightly for few minutes.
- Step 3: Then transfer the chironji on a clean towel and rub them gently. The skin from the seeds will peel off easily. Keep aside.
- Step 4: Once soaked peel the almonds and pistachios. Cut them into slivers along with the cashews.
- Step 5: Heat a heavy bottom pan on medium heat, add 1 tbsp of ghee and heat up the ghee as well.
- Step 6: Next, add all the nuts, almonds, cashews, chironji and pistachios and roast them for 5-6 minutes on low heat. Keep aside.
- Step 7: Then add 1 tbsp ghee and add the raisins. Slightly roast them for 2-3 minutes on low heat. Keep aside.
- Step 8: Next, add 1 tbsp ghee and add the vermicelli. Roast the vermicelli until golden brown. Set aside.
- Step 9: Take a heavy bottom pot and add 1 tbsp of water and then add the milk. Adding water first prevents the milk from keep sticking to the bottom.
- Step 10: Lightly roast the saffron strands for few minutes and transfer in a bowl. Keep aside.
- Step 11: Bring the milk to a boil. Scoop about 2 tbsp of milk in the bowl of roasted saffron and let it soak. Then lower the flame and let the milk simmer for 8-10 minutes.
- Step 12: Then Add the overnight soaked Dates in the milk along with the milk.
- Step 13: Then add the roasted vermicelli in the simmering milk. Stir everything well and cook the Sheer Khurma for 8-10 more minutes.
- Step 14: In a bowl combine 2 tbsp of milk powder and milk and mix properly. Then add the milk powder slurry to the Sheer Khurma and stir everything well.
- Step 15: Then add the condensed milk and sugar. Mix everything properly.
- Step 16: Then add the soaked saffron and mix well.
- Step 17: Next add roasted dried fruits, make sure to reserve some roasted dried fruits for garnishing. Continue to cook the Sheer Khurma for 6-7 minutes more.
- Step 18: Then add cardamom powder and cook for another minute.
- Step 18: Garnish with roasted dried fruits and serve it warm or chill it for few hours before serving. Enjoy!!
Pro Tips:
Always use whole milk for the richest flavour and creamiest texture. Using fat-free or low-fat milk may alter the final taste and consistency of the dessert.
As Sheer Khurma cools it tends to thicken. Adjust the consistency by adding a bit of milk before serving according to your preference.
Control the sweetness carefully, considering the natural sweetness from dates and raisins. Begin by adding sugar gradually, tasting as you go and adjusting as needed to achieve your desired level of sweetness.
For a thinner consistency Sheer Khurma, reduce the amount of vermicelli and increase the quantity of milk accordingly.
Roasting saffron before adding it to milk can give a more profound flavour.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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