Eid-ul-Fitr, which is the celebration of completion of the Islamic month of fasting ‘Ramadan’ for Muslims, is incomplete in Pakistan without ‘Sheer Khurma’. This is a very traditional Pakistani dessert, which we make with milk, sugar, siwayyan (vermicelli) and lots of variety of nuts. Typically, most people make it on Chaand Raat (the night when the moon for Eid is sighted) so that men can have a few bites of dessert before going for Eid Salah.<\/p>\n
For me, my Mum’s Sheer Khurma is the most perfect one and I don’t trust any other recipe when it comes to this dessert. With her recipe, I always get Sheer Khurma, which has the perfect color, texture and the amount of nuts. For this reason, I have listed all the ingredients in grams so that you can get the exact same result every time you try this recipe. <\/p>\n
\t\t\t\t\t\t\tTable Of Contents\t\t\t\t\t\t<\/p>\n
\t\t\t\t\t\tRecipe at a GlanceStep by Step ProcessFAQsServing SuggestionsSubstitutions & VariationsStorage and Make Ahead\t\t\t\t\t<\/p>\n
Recipe at a Glance<\/p>\n
Milk- Full fat, fresh or tetra pack<\/p>\n
Nuts- Almonds, pistachios (blanched, peeled, sliced)<\/p>\n
Sugar – granulated<\/p>\n
Condensed Milk – not evaporated milk, this is sweetened thickened milk<\/p>\n
Flavorings- saffron, green cardamom powder<\/p>\n
Sivayyan– Crushed, the thin vermicelli <\/p>\n
Ghee\/ clarified butter <\/p>\n
Step by Step Process<\/p>\n
Fry siwayyan and nuts one by one in ghee.<\/p>\n
Cook milk with cardamom and saffron for 15 minutes.<\/p>\n
Add condensed milk and simmer for 15 minutes. <\/p>\n
Add sugar and simmer for 15 minutes. <\/p>\n
Add nuts & siwayyan and cook for 15 minutes.<\/p>\n
FAQs<\/p>\n
Can I make Sheer Khurma in advance?\u00a0Yes, you cane make Sheer Khurma in advance and store in the refrigerator for a day or two. The flavors often deepen and develop further when allowed to sit, making it a convenient dessert for celebrations and gatherings.<\/p>\n
Is Sheer Khurma served hot or cold?\u00a0Thats debatable and matter of personal preference. Sheer Khurma is typically served warm or at room temperature, with the option to chill it before serving, especially during hot weather.<\/p>\n
Serving Suggestions<\/p>\n
You can serve Sheer Khurma, hot or cold based on your preference. Either way, it tastes delicious! <\/p>\n
My Mum always serves it in a punch set and our guests and us enjoy sipping it from the cups.<\/p>\n
Substitutions & Variations<\/p>\n
Although you can substitute certain ingredients for healthier versions (such as low fat milk, vegan milk, jaggery, etc.), however, this traditional dessert tastes best with the ingredients listed in the recipe. And I think its absolutely fine to indulge a bit on special occasions like Eid so don’t worry too much and try this recipe as it is and enjoy thoroughly!<\/p>\n
You can also use different nuts but in my opinion pistachios and almonds tasted the best. You can also add sliced coconut or chopped dates after lightly toasting them.<\/p>\n
Storage and Make Ahead<\/p>\n
You can easily prepare this dessert in advance. I prepare milk and fried things a night before and assemble it at the time of serving (last 15 minutes).<\/p>\n
You can cool the prepared milk and store it in fridge.<\/p>\n
You can keep the fried ingredients covered at room temperature.<\/p>\n
Refrigerate final prepared sheer khurma once its cooled.<\/p>\n
\t\t\tSheer Khurma<\/p>\n
\t\t\tPrint\t\t<\/p>\n
\t\t\tEid in Pakistan is incomplete without Sheer Khurma, which is a traditional Pakistani dessert made with milk, sugar, siwayyan (vermicelli) and lots of nuts.<\/p>\n
\t\t\tPrep Time
\n\t\t\t30 minutes <\/p>\n
\t\t\tCook Time
\n\t\t\t1 hour <\/p>\n
\t\t\tTotal Time
\n\t\t\t1 hour 30 minutes <\/p>\n
\t\tIngredients<\/p>\n
\t\t\t\t\t\t3 liters Milk ( full fat*)\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t\u00bd – \u00be cup Sugar** \t\t\t\t\t<\/p>\n
\t\t\t\t\t\t1 tin (397 grams)\tCondensed milk \t\t\t\t\t<\/p>\n
\t\t\t\t\t\t2 teaspoons\tFreshly grinded green cardamom powder\t\t\t\t\t<\/p>\n
\t\t\t\t\t\tA few strings\tSaffron \t\t\t\t\t<\/p>\n
\t\t\t\t\t\t3 tablespoons (50 grams approx.)\tGhee\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t100 grams Almonds – blanched, peeled, sliced\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t100 grams Pistachios – blanched, peeled, sliced\t\t\t\t\t<\/p>\n
\t\t\t\t\t\t100 grams\tSivayyan- crushed\t\t\t\t\t<\/p>\n
\t\tInstructions
\n\t\tIn a clean frying pan, take 1 tablespoon ghee, heat slightly on low heat and dry almonds stirring, for a couple of minutes until nicely toasted. Set aside.Repeat step 1 for pistachios and sivayyan.Boil milk (I prefer stainless steel pan) with cardamom and saffron; cook for 15 mins on low heat, stirring occasionally.Add condensed milk, simmer for 15 minutes.Add sugar, simmer for 15 minutes.Add fried nuts and sivayyan and cook for 15 minutes.Serve warm or cold, it’s great either way!\t<\/p>\n
\t\tNotes<\/p>\n
\t\t\t* I used tetra pack** depends upon your sweetness preference\t<\/p>\n
\t\t\tDid you make this recipe?
\n\t\t\tPlease leave a comment on the blog or share a photo on Instagram<\/p>\n
\t\t\t© Nadia<\/p>\n
\t\t\t\t\tCuisine:<\/p>\n
\t\t\t\tPakistani
\n\t\t\t\t\t\t\t\/<\/p>\n
\t\t\t\t\tCategory: Eid<\/p>\n
The post Sheer Khurma- The Pakistani Eid Staple appeared first on Bake Fresh.<\/p>\n","protected":false},"excerpt":{"rendered":"
Eid-ul-Fitr, which is the celebration of completion of the Islamic month of fasting ‘Ramadan’ for Muslims, is incomplete in Pakistan without ‘Sheer Khurma’. This is a very traditional Pakistani dessert, which we make with milk, sugar, siwayyan (vermicelli) and lots of variety of nuts. Typically, most people make it on Chaand Raat (the night when […]<\/p>\n","protected":false},"author":1,"featured_media":772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-771","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=771"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/771\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/772"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}