Eid Mubarak to everyone celebrating this beautiful holiday 💖
I want to keep up with my schedule of posting every Monday and Thursday and since Eid happened to be on a Monday, (In Mumbai, India) I decided to share a part of my Eid celebration. Eid is a religious holiday celebrated by Muslims worldwide to commemorate the month long fasting of the Islamic month of Ramadan.
Muslims worldwide have their own traditions and twists on how they celebrate this holiday. The common thing for most people is dressing up in new clothes, having something sweet, attending congregational Eid Prayers and giving money or gifts (“Eidi”) to kids. Another common tradition is women getting Henna tattoos. I remember almost always getting it done or doing it myself no matter what part of world I was in. I think because of this the smell of Henna always puts me in a festive mood.
Eid Al Fitr is my favourite holiday. I have so many memories of this beautiful holiday, growing up. 2 things that define Eid for me are Henna Tattoes and Sheer Khurma!
Sheer Khurma is a milk, date and vermicelli dessert prepared by Indian and south Asian Muslims on the day of Eid Al Fitr. Every region has their on take on this traditional dessert and every family has their own recipe. This is one major thing that defines Eid for me! I remember my mom making it every year and how everyone waited for this day to have this special dessert. It was always a hit with our Non Muslim friends too!
I revived this tradition of making Eid Sheer Khurma a few years ago (2015 I believe) while I lived in Toronto and couldn’t visit my parents on Eid since they lived in India. I tried my hands on my moms recipe of Sheer Korma, invited all my friends over and had my own little Eid gathering and it became an instant hit! Every year since then, I have had Eid Parties & made Sheer Khurma for all my friends. It became our own little tradition ever since.
I got married last year in June in Medina and celebrated my first Eid Al Fitr with my husband there. This year I am celebrating it at home with family in the lockdown and won’t be able to share Sheer Khurma with my friends. My close friends messaged me saying how they will really miss it this year and so I decided to share my family recipe on the blog along with some decor pictures from the last Eid I celebrated with friends. Please pardon the amateur cell phone picture quality, I was in 2 minds whether to post this or not but sometimes emotions win and so here we go!
My Family’s Sheer Korma Recipe:
- 500 ml milk – Preferably full fat if not then use the one with higher fat content
- 500 ml half and half cream (If you cab get full fat cream then you can just use 1 litre milk instead of half cream half milk)
- 300 ml condensed milk
- 1 tablespoon ghee or clarified butter
- 1 tablespoon sugar or as required (Condensed milk adds a lot of sweetness so adjust sugar as per taste)
- 1 cup whole wheat vermicelli
- 3 Spoons cashews, chopped
- 3 tablespoon sliced almonds
- 3 Tablespoon unsalted pistachios, sliced
- 8 to 9 dried dates seedless, chopped
- 1 Tablespoon Charoli (Buchanania lanzan)
- ½ Teaspoon cardamoms powder
- ½ Teaspoon Nutmeg Power
- ½ Teaspoon Cinnamon Power
- 8-10 strands of saffron
- 1 tablespoon chironji (charoli)
- 2 tablespoon golden raisins
*If you soak Almonds, Pistachios and Dried dates in warm water for a few hours, if will be easier to remove skin and slice them. Skip this step if you can get chopped ready ones from your grocery store. You can also get roasted whole wheat vermicelli from Indian stores.
- Heat a pan, add Ghee and saute all the dry fruits, except raisins (Almond, Cashews, Pistachio and Charoli) for 3-4 minutes until roasted. Roast Raisins separately. Remove and keep aside.
- In the same pan, add more ghee and roast vermicelli until golden brown. Skip this step if you find the ready roasted ones.
- Heat milk in a pot and let it come to a boil. Add cream and lower the heat and simmer for 2-3 minutes till the milk thickens
- Add saffron strands, Nutmeg and cardamom and cinnamon powder
- Add the roasted vermicelli and sliced dried dates in the milk and simmer till they become soft
- Add roasted dry-fruits
- Check the taste and add sugar if required.
- Add raisins (avoid adding raisins before since it will get soggy and fluffy if cooked for too long)
- Stir and cook on low flame until it thickens and is aromatic.
- I prefer cooking it on low flame for at least a couple of hours
- Voila! Your Sheer Khurma is ready! You can serve it hot, warm or chilled.
See the picture above for my dessert cups filled with Sheer Khurma! Traditionally, it’s served for breakfast right before you go for Eid prayers. It’s also served to family and friends who visit each other after prayers to greet “Eid Mubarak”. I prefer having it chilled like dessert on Eid evening.
See the picture above for a close up shot of my Sheer Khurma this morning! Have you had this delicacy before? What are some of your favourite holiday traditions? Let me know in the comments down below or over on my Instagram. I would love to know.