There are many dishes that are synonymous to Eid. Sheer Khurma is one of those eternal dishes, which has passed on from generations. When my husband returns from the Eid prayers, his first question is “Where’s the sheer khurma?”. Sheer Khurma is a tradition that reflects Eid celebrations, just like sevaiyan. I like to add a new sweet treat every Eid on the festive table like the Turkish Rose Dessert, Middle Eastern Basbousa and Katayef, Indian Zarda Pulao and Malpua.
1 litre whole milk
6-7 dates, seedless
3-4 green cardamoms, crushed
1/2 cup condensed milk ( adjust according to your sweet palate)
1/2 cup sugar
1/2 tsp cardamom powder
1 cup vermicelli, broken (sevaiyan)
2 tbsp ghee
2-3 strands of saffron
1 cup sliced dry nuts (almonds, pistachios, cashew nuts)
1. Soak dates in warm water for 3-4 hours or until they become soft to cut. Remove seeds and cut the dates into small pieces. Meanwhile, soak the saffron in a cup of a tablespoon of hot milk and keep aside for about half an hour.
2. In a pan, add 1 tbsp of ghee. Fry the nuts and add the broken vermicelli. Fry till the vermicelli turns light brown. It might take about 2 -3 minutes.
3. In a thick bottom saucepan or a vessel, heat 1 tbsp ghee and add the cardamoms. Saute for a few seconds. Add the milk and dates.
4. Let the milk simmer on low flame for about 20 minutes or till it appears thick. Stir continuously to avoid the milk from sticking to the bottom of the vessel.
5. Add the condensed milk. Continue stirring.
6. Add the saffron milk, cardamom powder, and sugar. Cook for 2-3 minutes until the sugar dissolves. Adjust sugar according to taste since the condensed milk is also sweet.
7. Add the vermicelli and nuts to the hot milk. Cook for another 5 minutes or till the vermicelli has softened.
Your Sheer Khurma is ready! Garnish with remaining dry fruits and dates. Serve warm.