Monday, 28 July 2014

Sheer Khurma

Today's recipe, Sheer Khurma, is special in so many ways. It is the first in my Friendship Week Featured Recipes series and is most appropriate for the eve of Eid to be celebrated tomorrow. Another reason that makes this post so special is that this recipe comes straight from the kitchen of my childhood friend Khadija's mom.

It's been 20 years that we have been friends and not without our ups and downs. We were inseparable in school. We used to be a popular duo and our Principal called us Appu-Khatti, as did other teachers and many of our friends. She was the sane one of the two of us, I was totally crazy (psst...I still am!).
Now she is married, has a kid and lives in another town but we still catch up. And it doesn't feel any different.

This photograph is from when we were in the 1st grade. We had performed a group welcome dance on the school annual day function. Our class teacher, Sister Gracy, had choreographed this Kerala style dance with diyas in hands.

This recipe is the traditional recipe for Sheer Khurma, made by Khadija's mom on the occasion of Eid. I have been in that kitchen so many times before and enjoyed many a meal together but never thought I would be sharing one of the most amazing, authentic recipes of all time.

Aunty tells me that 'sheer' in Urdu means 'milk' and 'khurma' is 'chuhara' i.e dry dates. So Sheer Khurma means 'milk of dry dates'. It is rich in dry fruits and has the subtle sweetness of dry dates. A hot cup of this dish will fill you up like none other.

Enjoy the recipe this Eid or any other time. EID Mubarak.


Chuhara (Dry dates)- 100 gm
Cashew- 100 gm
Almonds- 100 gm
Walnuts- 100 gm
Pista- 50 gm
Chironji- 50 gm
Vermicelli- 100gm
Milk- 2 kg
Ghee- 2 tbsp
Sugar- 100 gm or to taste


Pit chuhara and chop. Chop cashews, walnuts and pista. Slice almonds.

Take 3/4 of all dry fruits and grind coarsely.

Heat ghee in a thick bottomed pan. Fry vermicelli and all dry fruits for about 2 minutes taking care not to burn them.

Add milk and sugar. Stir well and bring to boil.

Lower the flame and let cook for 10 minutes.

Serve hot.


The dish should be of thick, yet of drinkable consistency.

Tastes best when not over-sweetened with sugar.

Preparing the dish 4-5 hours prior to serving allows to enhance the flavors and texture.

P.S. That's me enjoying the rich dessert! :)