Sheer khurma is the sweet that breaks the fast — the first thing eaten on Eid morning across the Mughlai north, a thin, fragrant pudding of fine vermicelli simmered in milk with dates and nuts. The name is Persian, sheer for milk and khurma for dates, and the dish came with the Mughals to be made in the Eid kitchens of Old Delhi and Lucknow as readily as in the Deccan, where Hyderabad claims its richest version. Fine seviyan is roasted slow in ghee, dates and slivered almonds, pistachios and chironji are fried until golden, and everything simmers gently in full-fat milk perfumed with cardamom and saffron — kept loose and pourable, never a thick kheer. This version follows Asiya of Yummy Indian Kitchen, whose sheer khurma holds the Eid-morning balance of milk, dates and roasted nuts.
INGREDIENTS
- 1 litre full-fat milk
- 4 tbsp ghee
- 75 g fine vermicelli (seviyan, broken)
- 8 dates (pitted and chopped)
- 3 tbsp slivered almonds
- 2 tbsp slivered pistachios
- 1 tbsp chironji (charoli seeds, optional)
- 2 tbsp raisins
- 4 –5 tbsp sugar (or to taste)
- a generous pinch of saffron
- ½ tsp ground cardamom
- a few rose petals (to garnish (optional))
METHOD
- Heat the ghee in a heavy pan and fry the almonds, pistachios and chironji until light golden, then lift out.
- In the same ghee, lightly fry the dates and raisins, then set aside.
- Add the broken vermicelli to the pan and roast on low heat, stirring, until golden — watching closely so it does not burn.
- Pour in the milk, bring to a gentle simmer, and cook until the vermicelli is soft, keeping the mixture loose and pourable.
- Stir in the sugar, saffron and cardamom, and the fried dates, raisins and most of the nuts.
- Simmer a couple of minutes more, then take off the heat.
- Serve hot, warm or chilled, scattered with the remaining nuts and a few rose petals.
