Eid Special: The Ultimate (& Easy) Sheer Khurma Recipe

It’s Eid! And its big cause after full 30 days of fasting we get to eat without fearing doing any wrongs. Infact eating is an understatement. Eid and the next few days that follow are nothing short of a feast from Biryani and mutton curries to chicken kebabs and all the other delicious offerings you can think of! But what’s most important is the traditional sweet delicacy – Sheer Khurma! Made of milk and a mix of rich dry fruits this concoction will take tug at your heart for being the warm bowl of goodness that it is!

So here’s sharing a secret recipe from Mommy Z’s treasure that takes considerably much less time and is also as delicious as the other variants! I really thought Sheerkhurma was a tough task, but not after I tried my hand at it myself this year. Let’s just say, Mommy Z’s the genius that makes everything easy.

So here’s we go.

Ingredients:

  1. Dry roasted sevaiyya / Vermicelli (A bowl full – available easily in kirana shops)
  2. Ghee (2-3 big spoons)
  3. Milk (1 litre)
  4. Small bowl of dry dates (washed, deseeded and cut)
  5. Masala milk powder (2-3 spoonful)
  6. Dry fruits such as almonds and pistachios (small bowl – sliced boxes available in market)
  7. Any other dry fruits you wish to add (raisins, cashews, chiroli)
  8. Sugar (2 cups or more as per taste) or Milkmaid (half tin or as per taste)
Sheer khurma recipe
Sheer Khurma for Eid

Process:

  1. In a deep pan / wok add ghee. On medium flame let the ghee heat.
  2. Break the vermicelli into pieces and add to the ghee. Roast them for a while. Keep stirring to make sure they don’t get over-cooked.
  3. Next, slowly add the milk to the mix and stir well. Let it cook.
  4. Once the milk comes to a boil, stir again and add the sugar or milkmaid as per taste. You can taste the milk mix to be sure of the taste. Remember that if adding raisins, they will also add to the sweetness.
  5. Now add the chopped, dry dates to the milk and mix well.
  6. Let the milk boil and then add 2-3 teaspoons of masala milk powder and stir again.
  7. Top it with the sliced almond and pictachio slices. Add this generously to make sure you can taste the dry fruits in the milk. You can also add 4-5 strands of kesar for added flavour and colour.
  8. Let the milk cook and come to a boil till the ghee forms a layer on top. Once done, turn off the stove and let it rest for a while.
  9. Serve hot garnished with dry fruit slices.

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Also, wishing all of you a very happy and prosperous EID from the Globetrotting Foodies! Have a great time Fam! Take care.



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