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!
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.
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!
- 1/2 cup sivaiyan (dried vermicelli)
- 1.5 tbsp oil or ghee
- 2-4 cardamom pods
- 2 cloves
- 1 litre whole milk
- 1 can condensed milk
- Pnch of saffron
- 2 tablespoons blanched slivered almonds
- 2 tablespoons sliced pistachios
- 1/8 tsp salt
- optional, but highly recommended: a 2 inch piece of qalaqand
- * Warm the oil in a heavy bottomed pan (please avoid non stick)
- * Add the cloves and cardamom, fry for a minute
- * Then add the sivaiyan, fry for 3-4 minutes until darker in color.
- * Add milk, bring to a boil (watch carefully)
- * Add the nuts and saffron.
- * Simmer for 10-15 minutes until thickened and the vermicelli has softened.
- * 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.
- * 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.