Eid al-Adha Mubarak & Sheer Khurma

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Eid al-Adha or "Festival of Sacrifice" is an important religious holiday celebrated by Muslims worldwide to commemorate the willingness of Hazrat Ibrahim to sacrifice his son Hazrat Isma'il as an act of obedience to Allah, before Allah intervened to provide him with a sheep— to sacrifice instead. On this day, those Muslims who can afford, sacrifice their best domestic animals as a symbol of Abraham's willingness to sacrifice his only son. The meat from the sacrificed animal is divided into three parts. The family retains one third of the share; another third is given to relatives, friends and neighbors; and the other third is given to the poor and needy. ( Source )


Sheer Khurma is a traditional Muslim festive breakfast & Eid's special dessert, prepared in South Asian countries especially Pakistan. It is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests. It is a sweet vermicelli soup. Sheer Khurma was originally a Mughal-Afghan dish, imported to Mughal-India. Sheer means sweetened milk and khurma is made from dried dates. ( Source )

Sheer Khurma 

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Serves : 10 - 12

Ingredients :

• 10 - 12 dried dates
• 1 cup milk
• 75 gm. fine roasted vermicelli, broken into small pieces
• 1 tbsp. ghee
• 2 liter milk
• 100 gm. sugar ( adjust according to taste )
• 2 - 3 tbsp. rice flour / ground rice, optional
• 3 - 4 green cardamoms ( crush the seeds )
• 1/2 cup dry milk powder
• 10 almonds, blanched and sliced
• 10 pistachios, sliced
• 2 tbsp. raisins
• 2 tbsp. fresh coconut, thinly sliced
• Few drops of kewra

Method :

• Wash the dried dates and soak in ( 1 cup ) milk overnight.
• Now, boil with the soaked milk for about 10 - 15 minutes.
• Remove dates from milk, pit the dates & slice thinly in long pieces or rounds.
• Heat ghee in a large pot over a low flame.
• Fry the vermicelli in the ghee, stirring so it turns golden brown ( Watch it carefully so it does not burn ).
• Remove vermicelli from the pan and set aside.
• Pour in the ( 2 liter ) milk in the same pan.
• Bring to a boil, then add sugar, ground cardamoms, ground rice & milk powder( dissolve ground rice & milk powder in little milk ).
• Cook on medium flame, stirring occasionally, for few minutes. 
• Then add the sliced dates, almonds, raisins, pistachios, coconut and the roasted vermicelli.
• Cook for about 4-5 minutes or until the vermicelli starts to get flexible & the milk starts to get slightly thick.
• Turn off the heat. Add kewra and mix well.
• Transfer to a serving bowl, garnish with extra nuts.
• Serve warm or chilled.

Note :

• The addition of rice flour makes the dessert slightly thick. Don't cook for a long time as the dessert continues to thicken even after it is cooked.
• You can skip the addition of rice flour, if you like a thin consistency.

Sending this to these events : CC- Festive Food, Winter Carnival , Let’s Cook ~ Mughlai Cuisine , Cooking Concepts - Mom’s Recipe

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I would like to thank Akheela of Torview for this participation certificate. Thank you so much Akheela!

Eid Mubarak to all my readers! Have a meatful Eid :)

Thank you for stopping by. Hope you enjoy the recipe!!!