It’s almost Eid and I couldn’t do without sharing this classic Eid dessert on the blog this week. Sheer Khurma is a rich vermicelli pudding made with milk, lots of nuts, dates and sugar!
The dish literally means milk with dates. Its often made during Eid in the Indian subcontinent, Afghanistan and also parts of central Asia. Eid festivities are kind of incomplete until and unless you have Sheer Khurma!
And the moment it arrived, I would eat it like there was no tomorrow. Oh, it used to be so good!
Seviyan (that’s what vermicelli is called in Urdu/Hindi) was cooked often in my house too in form of a kheer. But it was just plain kheer with milk and sugar. This Sheer Khurma which came from uncle’s house used to be so rich and creamy and nothing like I have ever had.
With Eid around the corner, I was craving for that Sheer Khurma again. But now I don’t live in India and well now I am food blogger too so when the craving strikes, you just go ahead and make it!
Few Tips on Making Sheer Khurma
1. One of the most important things here is to use whole milk. If you use fat-free or 1% milk, the result won’t be the same. So please use whole milk for this recipe.
2 The pudding really thickens as it cools down, so I suggest adding a little milk before serving. It’s a personal choice anyway, if you like it thick then just let it be.
3. Be careful on the amount of sugar in this recipe. Dates and raisins also add to the sweetness so start adding 1 tablespoon at a time and then add more as needed.
4. You really need to use lots of nuts and dried fruits in Sheer Khurma but the most important one is dates. You cannot miss it!
5. Add khoya (dried milk solids) to make it richer and more flavorful. It’s optional but recommended.
6. Consistency of sheer khurma is a personal preference. I like mine thick. If you prefer a thinner khurma, use only 3/4 cup of vermicelli in stead of 1 cup as mentioned in the recipe and use more milk.
Hope you guys enjoy this Eid special Sheer Khurma Recipe. Eid Mubarak everyone! 🙂
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