I have not been writing and updating the blog in the last months. In fact, I wrote the last blog post 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, on the morning of Eid al-Adha I 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.
- Hyderabadi Sheer Khurma in a Bengali household!
- Sheer Khurma; a dessert ideal for Eid al-Adha or Eid-ul-fitr?
- Eid al-Adha
- My take on Sheer Khorma!
- Here's how I make Hyderabadi Sheer Khurma at Debjanir Rannaghar!
- Eid Special Recipes from Debjanir Rannaghar!
- Have you tried the Eid special Sheer Khurma recipe from Debjanir Rannaghar!
- Here's the Sheer Khurma Pin for your Pinterest Board!
Inter-religious marriages have their own perks. At least my marriage has. I have been blessed with the best of both religions, 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 in 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 the 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 dates.
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 use those to make this blissful dessert?
As I am sharing the recipe for Eid al-Adha, let me share the story that goes with this auspicious occasion. Eid al-Adha is considered to be the holier of 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 to 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 loved and cooked in almost all 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 are way more delicate as compared to the other versions.
Here's how I make Hyderabadi Sheer Khurma at Debjanir Rannaghar!Print
- 1.5 cup Fine Vermicelli/ Sevian *
- 1 liter Full-fat Milk
- 2 Tbsp. Ghee
- 10-15 Dates
- 25g Pistachios
- 25g Cashewnut
- 25g Almond
- 25g Raisin
- 1 Tbsp. Chironji
- 75g Sugar
- ¼ Tsp. Cardamom Powder
- a Few strands of Saffron
- ¼ Tsp. Saffron Essence
- Soak the dates in hot water for 10 minutes.
- Meanwhile, start heating the milk and keep 1 cup of 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 almonds.
- 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 to the milk boiling and mix lightly.
- Now add the fried nuts as well and keep cooking on low flame until the milk is 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 the 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.
- There are several types of sevian available in the market, however, Sheer khurma is best prepared with the fine light version.
- It is better to use Arabian dates for great flavor.
- Dates are an integral part of this dessert and without dates Sheer Khurma is incomplete
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Cooking
- Cuisine: Indian
- Serving Size: 250g
- Calories: 459
- Sugar: 35.1g
- Sodium: 161mg
- Fat: 21.2g
- Saturated Fat: 8.3g
- Carbohydrates: 58.1g
- Fiber: 2.6g
- Protein: 14.5g
- Cholesterol: 38mg
Keywords: sheer khurma recipe, sevian recipe, debjanir rannaghar
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 at firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.