Its been long that I’ve written something and no better come back than today’s recipe. Its Eid-Al-Adah today, a festival celebrated by all my fellow Muslim brothers and sisters. This is the 2nd Eid of the year and the most important one. Eid-Al-Adah is a sacrifice feast where in it is believed that if you make any kind of offering, you are brought closer to Allah (as per Wikipedia).
It was indeed a great start to the day when my neighbour rang the door bell at 9 am and gifted me a bowl of Sheer Khurma. Here’s a picture of it!
Sheer Khurma is mughlai dessert specially made during Eid. And believe me, there is no sugar in this delicacy. It is made rich with nuts, milk and it gets all its sweetness from dates. I’ve made it a couple of times and here’s my recipe. Do try.
- 1 Litre Full Cream Milk
- 3 Tbsp Ghee
- 1 Cup Vermicelli
- 10 Cashews (chopped)
- 10 Almonds (slivers)
- 1 Tbsp Chironji Seeds (Buchanania Lanzan is the name of the tree that produces this wonderful seed)
- 15 Dates (soaked and made into a paste)
- 10 Dates (deseeded and chopped)
- 10 Raisins (Chopped)
- 1 Tsp Cardamom Powder
- 1/2 Tsp Rose Water
- 1/2 Tsp Kewara Water
- Heat a heavy bottom pan and add 2 Tbsp of ghee to the pan. Roast the seviyan , dry fruits and chironji till golden and keep aside.
- In the same pan, heat the remaining ghee and add the date paste. Saute for a a minute or two.
- Add milk to the date paste and allow let it come to a boil. Let the milk simmer for 5-10 mins.
- Add the roasted vermicelli and dry fruit mixture to the milk and allow it to simmer till the vermicelli is cooked – another 8-10 mins. The milk will eventually thicken a bit.
- Add the cardamom powder for the amazing aroma and flavour.
- Remove the pan from heat and cool for 15 mins. Add the rose water and kewara water.
- Garnish with silver leaf and few roasted chironji seeds. Serve the Sheer Khurma hot, warm or chilled.
May Allah bless you all with happiness and good health, always! Eid Mubarak!