Happy Eid/ Eid Mubarak!
Eid signifies the end of the Islamic holy month of Ramadan. It is marked by a special prayer in the morning, followed by feasting and visiting friends and family throughout the day.
Every family celebrates Eid differently. Some like to host gatherings in their homes, while others like to be out and about. Some families like to celebrate for three consecutive days, while others celebrate one. With all of these differences, there is one Eid tradition that is found in nearly every Pakistani/Indian Muslim household that is the same- the making and eating of Sheer Khurma. Sheer Khurma is a type of pudding that consists of Pakistani style vermicelli, milk, and sugar. Some folks add dried dates to their Sheer Khurma, while others may add rice or tapioca. The variations are truly limitless.
The recipe I’m sharing today is one that is special to my Mummi. I grew up eating this Sheer Khurma every Eid, and she shared her recipe with me on my last Eid before getting married. Since then, I have been using her tried and true recipe without fail 🙂
Yield: 8 Servings
- 150-200 grams Pakistani style vermicelli (¾ of standard size package), torn up into 2-inch pieces
- ½ cup tapioca
- 8 cups milk
- ¾ cup sugar
- 5 cardamoms
- Pinch saffron
- Few drops kewra essence
- Sliced nuts for garnish
Preheat oven to lowest setting, 170° to 180°F.
Spread vermicelli in an even layer over a baking sheet and lightly toast in oven for 20 minutes. Remove from oven and set aside.
In a small saucepan, rinse and drain the tapioca. Return tapioca to pan and add enough water to cover. Raise heat to medium, and allow the water to come to a boil. Remove from heat and set aside.
In a large heavy-bottomed pot, combine milk, sugar, cardamoms, and saffron and cook over medium heat. Once the milk comes to a boil, reduce heat to medium-low and slowly add roasted vermicelli and tapioca (with water). Cook until desired thickness is reached, ranging from 30 to 60 minutes. Be sure to stir once in a while to prevent burning.
Remove from heat and add kewra essence. Garnish with sliced nuts.
Sheer Khurma can be served warm or cold. Refrigerate any leftovers.