Sheer Khurma is a Traditionally Eid-fitra recipe is make using roasting the nuts, vermicelli cooked in ghee, milk, and different flavorings. This recipe is made for the Eid-ul-Fitr.
Eid-e-Fitr is a three-day celebration of the end of the holy month of Ramadan in the Muslim world. Eid al-Fitr is a three-day festival celebrated by Muslims across the world. The special sweet dish is served on the morning of Eid after the Namaz as breakfast, and throughout the day to all the visit relatives.
It is a Hyderabadi sweet dish in Sheer khurma SWEETS & DESSERTS RECIPE. This recipe with less vermicelli and more milk consistency is a personal preference. Enjoy this recipe for Eid and Eid Mubarak for all of you.
Sheer Khurma is a rich Mughlai dessert made after Ramzan. Sheer stands for milk and Khurma stands for dates. The texture and sweetness of this dessert are so unique, that it prides itself on being the number one dessert during the holy month.
If you’re looking for a delicious and healthy way to celebrate Eid, then Vermicelli (Seviyan) is the recipe for you. Sheer Khurma, the Hyderabadi-style Seviyan, Sheer Khurma, and more! Sheer Khurma and Seviyan are two of the most popular vermicelli dishes in Pakistan. Milk or Ghee is a great choice for this recipe, as it’s dairy-free and it’s easy to use.
Sheer Khurma Meaning
Sheer stands for milk and Khurma stands for dates.
Ingredients
- 1 liter Milk
- 2 cups Vermicelli (Seviyan)
- 1 Tbsp Kewra Water
- 10 tablespoons cup Sugar
- 6 Green Cardamom
- 1/4 cup Almond
- 1/4 cup pistachios
- 10 Dates
- 1/2 cup Ghee
- 1/4 Cup Khoya for garnish
How To Make Sheer Khurma
Preparation
Place almonds, and pistachios, in a bowl with water and microwave them for 1 minute. Drain and rinse, then peel the skin and slice into slivers.
Soak 10 dried dates in water overnight. Drain, pit, and slices them to your desired size.
Fried Nuts
Heat a 1/2 cup of ghee with a pot. When the ghee is melted, and then add sliced almonds, pistachios, and dates fry them until golden. Remove to a plate and set aside.
Toast Seviyan (Vermicelli )
Next, toast the vermicelli for about 5 minutes. The color should change significantly, without burning it of course.
Then add 10 tablespoons of sugar and cook until sugar is dissolved.
Combine
Transfer the milk to the toasted Seviyan, and fried nuts add them. Raise the heat and bring the mixture to a boil. Stir constantly for 5-6 minutes, until it starts to thicken.
Then add green cardamom seeds and saute until a good smell come out. (I prefer not to bite into cardamom seeds in my sheer khurma, which is why I’ve used a good amount of the pods to give it flavor and scent. I break a few open to extract the flavor.)
Garnish
Lastly, garnish with fried nuts and khoya. And Serve Hot.
You can try My Eid Sweet Recipe Here
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- Gulab Jamun Recipe |How to make gulab jamun
- Custard Delight
Below Recipe Card
Sheer Khurma
Ingredients
- 1 Litre Milk
- 2 Cup Vermicelli (Seviyan)
- 1/2 Cup Ghee
- 10 Tbsp Sugar
- 6 Pods Green Cardamom I prefer not to bite into cardamom seeds in my sheer khurma, which is why I’ve used a good amount of the pods to give it flavor and scent. I break a few open to extract the flavor.
- 1/4 Cup Almond
- 1/4 Cup pistachios
- 10 Dates
- 1 Tbsp Kewra Water (Both are diluted extracts that add a beautiful aroma to the finished dish. Each brand varies in strength, so adjust to taste)
- 1/4 Cup Khoya for garnish
Instructions
How To Make Sheer Khurma
Preparation
- Place almonds, and pistachios, in a bowl with water and microwave them for 1 minute. Drain and rinse, then peel the skin and slice into slivers.
- Soak 10 dried dates in water overnight. Drain, pit, and slices them to your desired size.
Fried Nuts
- Heat a 1/2 cup of ghee with a pot. When the ghee is heated, and then add almonds, pistachios, and dates fry them until golden. Remove to a plate and set aside.
Toast Seviyan
- Next, toast the vermicelli for about 5 minutes. The color should change significantly, without burning it of course.
- Then add 10 tablespoons of sugar and cook until sugar is dissolved.
Combine
- Transfer the milk to the toasted Seviyan, and fried nuts add them. Raise the heat and bring the mixture to a boil. Stir constantly for 5-6 minutes, until it starts to thicken.
- Then add green cardamom seeds and saute until a good smell come out. (I prefer not to bite into cardamom seeds in my sheer khurma, which is why I’ve used a good amount of the pods to give it flavor and scent. I break a few open to extract the flavor.)
Garnish
- Lastly, garnish with fried nuts and khoya. I prefer serving it hot, but I think it’d be delightful served warm in the Eid.
Eid Mubarak For All of You
