I have not been writing and updating the blog in the last months. In fact, I wrote the last blogpost halfheartedly. It was then I decided to opt for a break and I have given a month’s time to me to think clearly. Today, in the morning of Eid al-Adha I have opened the blog to write a recipe again. I selected a few pictures which I clicked more than two years back for the post. Here in this post, I will be sharing the recipe of Sheer Khurma.
Inter-religious marriages have their own perks. At least my marriage has. I have been blessed with the best of both religion, mine, and Mehebub’s and vice versa. I have learned the similarities, the cultural beauties and that obviously is inclusive of food. Over the years I have realized again and again that food has no religion. It brings us close; makes a unit full of respect.
Hyderabadi Sheer Khurma in a Bengali household!
I have had Sheer Khurma before especially whenever I was in Hyderabad. Hyderabadi Sheer Khurma is one of my favorite milk-based delicacies. However, I had the toned-down Bengali Muslim version of Hyderabadi Sheer Khurma at my in law’s place. Later on, I cooked the Hyderabadi Sheer Khurma for them and my attempt was appraised. Let me tell you the food cooked at the Bengali Muslim households in West Bengal is quite different; simple in fact. It has not been about the meat but more about vegetables and simple yet flavorful cooking. I will for sure share Bengali Muslim recipes in the future.
Sheer Khurma; a dessert ideal for Eid al-Adha or Eid-ul-fitr?
Sheer Khurma is a dessert prepared with fine vermicelli yet name does not mean vermicelli or have it within. Khurma stands for dates while Sheer stands for Milk in the Persian language. Dates were considered to be a favorite of Prophet Mohammed. Muslims, all over the world break their fast with dates and it has a scientific reason as well considering the properties of date.
Sheer Khurma is popular in the middle-eastern countries, India as well as in neighboring countries such as Pakistan, Afghanistan, and also Bangladesh. The cooking process varies from area to area though the ingredients are almost the same. I have heard my mother-in-law saying once ” though we cook Sheer Khurma for Eid al-Adha or Eid-ul-Fitr yet considering the harvesting season of dates it should have been the ideal dessert for Eid-ul-Fitr.” However, dates are available all through the year, and hence why not using those to make this blissful dessert?
Eid al-Adha
As I am sharing the recipe on Eid al-Adha, let me share the story goes with this auspicious occasion. Eid al-Adha is considered to be the holier amongst the two Eids. It has been said that Ibrahim was ready to sacrifice his son Ismael to show his respect towards the almighty, however, in the end, God handed him a lamb instead of his son to sacrifice. Eid al-Adha is the festival of sacrifice in Muslim households. Long back, during the initial years of marriage when I was told about the festival, I was amazed. I was told the importance of distributing a major part of the sacrificed meat amongst needy and poor people. I never have been forced to follow the ritual yet I was invited to see, to feel. That probably is the reason I am writing this post today, on Eid al-Adha.
My take on Sheer Khorma!
As I have mentioned, this dessert is being loved and cooked in almost all the Muslim households and my in-laws are no different. However, I always preferred the Hyderabadi Sheer Khorma, and hence, I make that. The flavors of the Hyderabadi version is way more delicate as compared to the other versions.
Here’s how I make Hyderabadi Sheer Khurma at Debjanir Rannaghar!
- Serves: 4 People
- Serving size: 250g
- Calories: 459
- Fat: 21.2g
- Saturated fat: 8.3g
- Carbohydrates: 58.1g
- Sugar: 35.1g
- Sodium: 161mg
- Fiber: 2.6g
- Protein: 14.5g
- Cholesterol: 38mg
- Fine Vermicelli/ Sevian: 1.5 Cup*
- Full fat Milk: 1 Liter
- Ghee: 2 Tbsp.
- Dates: 10-15
- Pistachios: 25g
- Cashewnut: 25g
- Almond: 25g
- Raisin: 25g
- Chironji: 1 Tbsp.
- Sugar: 75g
- Cardamom Powder: ¼ Tsp.
- Saffron: a Few strands
- Saffron Essence: ¼ Tsp,
- Soak the dates in hot water for 10 minutes.
- Meanwhile, start heating the milk and keep 1 cup milk separated and keep boiling the remaining milk on low flame.
- Now de-seed the dates and soak those in one cup of milk while you are preparing the other ingredients for the dessert.
- Finely chop Pistachios, Cashewnuts, and almond.
- At this point add sugar.
- In a pan heat 1 Tbsp. ghee and fry the dry fruits and strain once fried.
- Transfer the milk to the pan containing the ghee and keep cooking on low flame.
- Take the dates out of the milk and mash using your finger. There should be a few chinks.
- Add the dates as well as the cardamom powder in the milk boiling and mix lightly.
- Now add the fried nuts as well and keep cooking on low flame until the milk reduced to ⅔.
- In the milk remaining in the cup where you have soaked the dates, soak the saffron strands.
- Meanwhile in another pan heat remaining ghee and roast the vermicelli. Ideally, superfine vermicelli is to be used. You may check the picture I have given for reference.
- Add the fried sevian along with the ghee to the reduced milk and mix lightly.
- Cook till the sevian mixes with the milk.
- At this point add the saffron soaked milk as well as the saffron essence.
- Sevian should have texture.
- Once done, switch the flame off and give the sheer khurma rest for 10 minutes.
- Mix with a ladle and serve it!
- You may refrigerate it before serving.
It is better to use Arebian dates for great flavor.
Dates are integral part of this dessert and without dates Sheer Khurma is incomplete
Eid Special Recipes from Debjanir Rannaghar!
- Chicken Chaap (also known as Chaap Bhaja)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Bangladeshi Mutton Tehari (Also known as Gosht Tahiri)
- Awadhi Vegetable Tehri (also known as Tahiri)
- Bangladeshi Kala Bhuna (also known as Beef Kala Bhuna | Kalo Bhuna)
- Dhakai Morog Pulao (also known as Sahi Morog Pulao)
- Mutton Handi Kebab (Also known as Hnari kebab)
- Kolkata’s Mutton Tikia (also known as Tikiya Kebab)
- Kolkata Style Mutton Rezala (Also known as Mughlai Rezala)
- Hyderabadi Double ka Meetha (also known as sahi tukda)
Have you tried the Eid special Sheer Khurma recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Sheer Khurma Pin for your Pinterest Board!
