I know, I know, sheer khurma is associated more with Eid ul Fitr, but there’s usually so much going on at that time in my house, that I never get a chance to document the process. Today, I was able to do it, so I think it’s a good time to share it since I do get requests for this recipe.
Different people have different traditions for Eid ul Adha, but for us it was still sheer khurma! My mother made sheer khurma just twice a year, and we eagerly looked forward to Eid for that reason alone. Well, Eid ul Fitr was quite sad because we didn’t have any relatives around so sheer khurma was literally the only saving grace.
I loved Eid ul Adha because there was so much more excitement! The goats, of course. They would arrive a day or two before Eid, and were the closest things to pets that we had. We looked after them, fed them and loved them as much as we could before the sacrifice.
After that, the meat was distributed around the neighborhood and to friends’ houses. And best of all, the grand Eid lunch with all the delicacies! Mom’s special chana mewa pulao, korma, chops, phipra, gurday and so on. I am very much into all of these dishes, and thoroughly enjoyed them. Sheer khurma for dessert, of course.
Sheer khurma is not hard to make… but it requires some patience and some judgement.
Simply, you reduce the milk and let it thicken, then add the sugar and finally the roasted vermicelli.
So, take a gallon of milk.
Add green cardamom, saffron, nuts, raisins and dried dates. I like to do this right at the beginning so that all the wonderful flavors can infuse into the milk.
Let the milk simmer on medium low heat for a few hours. Stir constantly or the milk will burn. Did I tell you about my pot? I love it. Even if I leave the milk on medium heat on it without stirring, it doesn’t burn. It doesn’t even form a film at the bottom of the pot. it’s heavenly. I have to tell you more about it later. Add the sugar.
Break the vermicelli into small pieces and put in a pan with the fat.
Pan fry the vermicelli for a few minutes but don’t let it brown.
Add to the milk and let it simmer for a few minutes until the vermicelli is tender.
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