Sheer Khurma & Eid Eats 2016!

sheer khurma

Eid Eats 2016 is here!!! I am so thrilled to be co-hosting this events with blogger buddies Henna (My Ninja Naan) and Asiya (Chocolate & Chillies). What is Eid Eats you may ask? Well it is a fun round up of Eid recipes from our blogger friends world over. The recipes usually range from traditional to non traditional with a common theme of deliciousness. Blogger friends check back here for the how tos and don’t forget to use the hashtag #EidEats2016! My wonderful readers can see what everyone else is bringing to the table at the bottom of the post. Please do keep checking back as recipes will continue to be added over the next three days!

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I had initially thought of making something more ‘creative’ but then I decided to hold on to that thought and instead offer to you Sivaiyan/Sheer Khurma, the vermicelli & milk dessert that is almost compulsory on Eid-ul-Fitr. My Mamas Sivaiyan – or Sheer Khurma if we are going to be technical here – comes together in fifteen minutes and never ever have I had a bite and thought “How could I make this better?” For me it is just not possible. Her secret? A piece of mithai (traditional sweet dessert). One piece of qalaqand which is readily available at Pakistani/Indian stores goes a long way in adding real depth to what can sometimes be an underwhelming dessert. If you don’t have it don’t fret: my other favourite ingredient Condensed Milk does some delicious good here. 

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Despite my didactic claim regarding my mamas sheer khurma/ sivaiyan being the best, I do realize after more than one exchange on the topic that everyone’s Eid memories taste different. A friend and I were almost on the same page when he said “and then the dried dates!”

Yup, lost me.

However, that moment made me realize that there are no real rules, food is shaped by the people who eat it and like those people it is ever evolving. My mamas Sivaiyan/Sheer Khurma has minimal add ins because that’s how we liked it. You should however feel free to add raisins or yes, even dried dates. 

An early Eid Mubarak to all of you who are celebrating this wonderful occasion!

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Sheer Khurma
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Ingredients
  1. 1/2 cup sivaiyan (dried vermicelli)
  2. 1.5 tbsp oil or ghee
  3. 2-4 cardamom pods
  4. 2 cloves
  5. 1 litre whole milk
  6. 1 can condensed milk
  7. Pnch of saffron
  8. 2 tablespoons blanched slivered almonds
  9. 2 tablespoons sliced pistachios
  10. 1/8 tsp salt
  11. optional, but highly recommended: a 2 inch piece of qalaqand
Instructions
  1. * Warm the oil in a heavy bottomed pan (please avoid non stick)
  2. * Add the cloves and cardamom, fry for a minute
  3. * Then add the sivaiyan, fry for 3-4 minutes until darker in color.
  4. * Add milk, bring to a boil (watch carefully)
  5. * Add the nuts and saffron.
  6. * Simmer for 10-15 minutes until thickened and the vermicelli has softened.
  7. * Add most of your can of condensed milk, the salt, the qalaqand (if using), and stir well before tasting. Sheer Khurma becomes sweeter tasting as it cools, but if you feel it is under sweet then add more condensed milk.
  8. * If you find that your Sheer Khurma has thickened too much then adjusting it with evaporated milk is a quick creamy fix otherwise regular milk works too.
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14 Comments

  1. Thankyou Sarah. I hope the Sivanyyans are as finger licking as your memory goes for all who make n have it. Specially the 2 munchkins Zara n Mishal.

  2. One of the things I most look forward to on Eid-ul-Fitr is Sheer Khorma! I have always wondered why do we only make it one day a year…LOL…I also love how everyone has a different recipe but they are all equally as delicious. Early Eid Mubarak from our family to yours!

  3. I’m sorry, but I have to disagree with Asiyapa! Sheer Khorma is one family tradition I will not miss – it’s warm and even more diluted than skim milk. But seeing your mom’s recipe might change my mind. I agree 100% with “optional, but highly recommended: a 2 inch piece of qalaqand” – I would even make it a requirement! 😉 Yay for Eid Eats. I hope this becomes a tradition of my own!

  4. Who doesn’t love sheer kurma? Even though not a part of our traditional Eid meal, we at times do gorge on cups of sewiya kheer made a home or maybe at relative’s places too… 🙂 Looks amazing… and that tip sounds really interesting too…

  5. Sheer Khurma is one of those things I never thought one had to learn how to make, until one fine Eid morning Mom’s not around and it hits you – ohh crap what about the savaiyyann?! Then the frantic whatsapp/skype calls to mom -completely disregarding the fact that she’s in a different time zone and would/should be sleeping! and I totalllyyyy hear you about the dried dates – I cant be bothered stocking those for something I make twice a year so they get skipped. Not that I miss them – I used to fish them out of Moms version to discard too 🙂 the condensed milk is a pretty good idea – I imagine i wont need to cook the milk as long either if I add that. Your blog could be called the Adventures of a Pakistani Transplant 😉 really enjoy it! Eid Mubarak to you & the family

    1. Eraj I think you’re on to something – I briefly toyed with renaming it “the lazy pakistani” but decided against it lol. Also I actually tried to take this recipe from my mother, but it didn’t work out and I had to call my aunt to ask how my mom makes it lol! Eid Mubarak to you and yours as well 🙂

  6. Yay for Sheer! Eid isn’t Eid without Sheer Khurma! And I love the idea of adding a piece of Kalakand. My mom used to tell me that my Naani would throw in a piece of leftover mithai whenever she made Kheer, so I can see where your mom gets that tip from!
    Eid Mubarak to you and your lovely family my friend!

  7. I was offered this sweet treat once at my friends house and I loved it. I tried making it myself but it wasn’t that great. Your recipe reminds me of that delicious sheer khorma, I must try again making it.

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