Sheer Khurma (Memon Style)

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.

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Sheer Khurma (Memon Style)

Course Dessert

Cuisine Indian, Memon, Pakistani

Keyword Dessert, Eid, Family Recipe, Indian, Memon, Milk, Pakistani, Ramadan, Tapioca, Traditional, Vermicelli

Servings 6 Servings

Ingredients

• ¼ pack Pakistani/Indian style vermicelli (standard pack is 150-200 grams), broken into 1 to 2-inch strands
• ¼ cup sago/tapioca pearls (sabudana), rinsed
• 6 cups whole milk
• ½ cup granulated sugar
• 4 green cardamoms
• Pinch of saffron
• ⅛ teaspoon Kewra essence (screwpine), optional
• Sliced or crushed nuts, for garnish

Instructions

1. Preheat oven to 300°F.

2. Spread vermicelli in an even layer over a rimmed baking sheet and lightly toast in oven until lightly browned and aromatic, about 25 to 30 minutes. Remove from oven and set aside.

3. In a small saucepan, combine sago and 1½-cups water. Bring water to a boil over medium heat, cook for 5 minutes. Remove from heat, cover, and set aside.

4. 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, stirring occasionally, until slightly thickened, about 30 minutes. Keep in mind that Sheer Khurma will continue to thicken as it cools.

5. Remove from heat and stir in kewra essence. Garnish with sliced nuts.

6. Sheer Khurma can be served hot, at room temperature, or cold. Refrigerate leftovers.

Recipe Notes

If the Sheer Khurma consistency is too thick, simply add a splash of milk while warming. Additional sugar may be needed.