Sheer Khurma - Indian Vermicelli Pudding

You don't need to be a Muslim to appreciate the faith that defines the month of Ramzan. Because like every other religion, it is only faith that can make one exercise the restraint and self control that a month of fasting demands of one's body, mind and soul. For any one with questions on Ramzan, I would like to direct you to my friend, Sawsan's post on the topic. Because as she beautifully puts it, "The true beauty of any religion is when you see the why behind the must."

 

 

And, you don't need to be Muslim to enjoy Sheer Khurma on Eid!! We, Indians, are always ready for a celebration and the good food that it brings with it.  So, at some point in life, a neighbour, co-worker or friend would have definitely introduced you to a bowl of this beautiful dessert on Eid and like everyone else, you would have been hooked ever since.

 

 

Sheer khurma is the traditional dessert prepared for Eid. Sheer is Persian for milk and Khurma is Persian for dates. Offered to the family in the morning after Eid prayers and to guests throughout the day, this is a vermicelli pudding cooked in milk along with dates, dried fruits and nuts. 

 

Every family has their own recipe which will invariably have its own special touches that will make it unique to any other bowl of sheer khurma that you might have tasted. The recipe I follow today is a simple one and much lighter and less richer than traditional recipes.

 

 

But, that does not take away from the pudding in a way. It was as delightful as ever. The vermicelli provides its own unique texture and the nuts and dried fruits, each bring their individual character to the flavour profile. Bringing it together is the delicately scented milk that has been infused with cardamom and rose. This is a dessert fit for any celebration!

 

 

Eid Mubarak! Wishing you health, happiness, love and in these uncertain times, may peace be upon all!!

 

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Sheer Khurma

serves 2. Recipe source: Tarla Dalal
 

Ingredients:

• 1 tablespoon ghee/clarified butter
• 1/8 cup vermicelli/ sevaiyan
• 1/4 cup sugar
• 1 1/2 cups milk
• 1/8 cup nuts (almonds, pistachios, cashewnuts)
• 1 tablespoon raisins
• 2 tablespoon dried dates
• 1/2 teaspoon chironji nuts/charoli
• 1/4 teaspoon cardamom powder
• 1 tablespoon rose water

Directions:

• If the dried dates are too hard to chop, soak them in water for a few hours and then chop them.  
• Heat the ghee in a deep pan, add the vermicelli and cook till it turns golden brown.
• Add the sugar and milk and cook till the sugar dissolves.
• Add the dry fruits, dates and raisins, mix well and allow it to simmer for 3 to 4 minutes.
• Add the charoli, cardamom powder and rose water and simmer for another 1 to 2 minutes. The milk would have reduced considerably.
• Remove from the flame and serve hot or cold.
• Once removed from the heat, it will thicken slightly. If the sheer korma is too thick, add a little hot water and mix gently.