25 Sep 2015 | 2 min Read
Author | 1 Articles
It’s Eid, and this year we are celebrating it away from family. With a growing toddler, I always prefer to join her grandparents for the festivities since it is the only time when kids get a feel of our culture and traditions. This year it calls for a different plan, but we are not going to compromise on our food palette. Along with the usual biryani and Kebab, I am going to prepare Myrah’s favourite Sheer Khurma, instead of the family’s traditonal sukhi sewai (which is a Eid staple in most of Lucknow).
Sheer Khurma is an Eid special delicacy also known as ‘sewai kheer’ prepared typically in imperial style, with generous quantities of dry fruits, ‘khoya’ (a rich and dry extract of milk), saffron and milk. I have always loved it as a kid too, so no wonder Myrah, being a mini-me, relishes it too. It is simple and can be made as a quick sweet dish on non-Eid days too. Here goes the recipe:
1. Milk: 1 litre
2. Sewai/ VermIcelli: ½ cup
3. Ghee: 1 tbsp
4. Green Cardamom: 3
5. Dates: 4 slIced
6. Pistachio: 3 tbsp slIced
7. Almonds: 3 tbsp slIced
8. Saffron: ½ tsp
9. Sugar: ½ cup heaped
10. Khoya: 2 tbsp
11. Fresh Cream – ½ Cup
12. Condensed Milk- ½ Cup
1. Heat the wok and pour ghee.
2. Add Sewai with cardamom and roast it until golden brown.
3. Add milk, followed by sliced dates and cook for around 5 minutes.
4. When dates turn soft, add sugar, ‘khoya’, dry fruits and saffron.
5. Cook for 5 more minutes. Turn off the flame and add fresh cream and condensed milk while stirring.
6. Shahi Sheer Khurma is ready. You can serve it hot or cold.
If your child has a sweet tooth, it is likely to be an instant hit!
Happy Eid! Enjoy your Sheer khurma!