Eid al-Fitr is incomplete without Sheer Khurma – a delicious milk, dates and vermicelli pudding. A common name for this Eid is also “meethi eid” or sweet Eid and that is mainly because of this simple, and delicious pudding that is served throughout the day!
3 Recipes for ‘Meethi Eid”
Shahi Tukray
Ingredients:
- Six Bread Slices
- Milk one liter
- Sugar 1 cup
- Green Cardamom 6
- Almonds 20
- Yellow Food Color A little
- Khoya (Unsweetened) 250 g
- Pistachios 10-15
- Oil As required
- Silver Leaf For garnishing
Method:
- Firstly you have to soak almost fifteen Pistachios and the twenty almonds in water. Then peel and finely chop them. After that heating oil in a pan and fry six bread slices till they turn golden brown.
- When your pan is cool enough, then remove the foil and pour one-liter milk with six green cardamoms, Cook for a while. As this milk starts getting thick, you have to add 2-3 bread slices, half cup sugar, and a pinch of yellow food color in it.
- Now dish out the bread slices when they completely absorb the milk from your pan and repeat the same procedure with the rest of the slices. And then pour the remaining milk and sprinkle almonds and pistachios on the dish.
- Add 250 grams of the unsweetened Khoya to the dish. In the end, you can garnish it with silver foil.
Sheer Khurma
Sheer Khurma is a traditional breakfast and a dessert that generally made for celebrations.
Ingredients:
- Two Cups Full Fat Milk
- One of fourth Cup Vermicelli
- Six chopped dates
- Ten soaked and chopped pistachio
- Eight soaked and chopped almonds
- 1/8 cup of the Sugar
- A pinch of the saffron
- 2 or 3 cardamom
- One tablespoon of Ghee
Method:
- First of all, you have to take a heavy bottom pan and then add the milk. Then slit the three cardamom pods into the milk.
- After that let the milk simmer on the medium to slow stirring in between. Then in a small size bowl and add in the saffron and 2-3 tablespoon of milk. At that time, in another pan add in the ghee. Once you melted shallow fry the nuts and dates until golden brown and then remove it and in the same pan shallow the fry the Vermicelli until golden brown color appears.
- Once you roasted it then keep it aside for some time. After half an hour the milk would reduce a bit. Now you need to add the roasted Vermicelli in it and let it simmer again for fifteen minutes until the vermicelli is soft.
- Morover, add the sugar and cook another for five minutes. Now you can add in 3/4 of the nuts, saffron and mix everything and switch off. Serve it hot or cold with a generous garnish of nuts on the eid day.
Milky Seviyan
Ingredients:
- One gallon whole milk
- One and a half cups pitted dried dates
- 1/4 cup of the sliced almonds
- 1/4 cup of the sliced pistachios
- 1/4 cup of dried and shredded unsweetened coconut
- 1 1/2 cups of table sugar
- One cup roasted vermicelli, broken into small pieces
- Ten crushed cardamom pods
- 1/4 cup of yellow raisins
- Two drops kewra
Method:
- First of all, take a large pot over high heat, and then bring the milk to a boil. Add all the dates to it and continue to cook over medium heat for another twenty minutes. Stir it constantly, so that the milk doesn’t stick to the pan.
- After the twenty minutes, or when this milk is the consistency of half and half, then add almonds, pistachios, coconut, and sugar in it. Let it cook for almost ten minutes over medium heat or until the milk thickens a little more than usual. Add the vermicelli and stir it constantly.
- When milk thickens further, then adds the cardamom, raisins, and two drops of kewra, if you are using. The dessert is ready to serve; you can serve the creamy soup with thin noodles.
Eid Mubarak!