Sheer Khurma — The Eid Morning Pot
The vermicelli-milk-date dessert every Eid table opens with — one pot, thirty minutes. Serves 8.
· 1 min read
Prep: 15 minCook: 30 minTotal: 45 minServes: 8
Ingredients
- 150g Roasted sawaiya — buy at AkBaat
- 2 litres Full-cream milk
- 10-12 Dates, sliced
- 1/2 cup Sugar — buy at AkBaat
- 2 tbsp Ghee — buy at AkBaat
- 1/2 cup Khopra + mixed nuts — buy at AkBaat
- 4 pods Green cardamom — buy at AkBaat
- 100ml Milkpak cream — buy at AkBaat
Instructions
- Warm ghee; briefly toast nuts, khopra and dates — one minute, fragrant.
- Add milk and cardamom; bring to a gentle boil.
- Add sawaiya (roasted packs skip the browning step); simmer 10-12 minutes until tender and the milk slightly thickens.
- Sugar in; five more minutes. Finish with cream off the heat.
- Serve warm on Eid morning; it loosens with a milk splash on reheat.
Sheer khurma — literally "milk with dates" — is Eid's opening ceremony: the pot that greets every guest from Fajr to sunset.
Serving Suggestions
Warm, in small bowls, continuously — Eid protocol assumes refills. The date sweetness means less sugar than kheer; taste before the full half-cup.
Storage
Three refrigerated days; it thickens and improves. Every reheat wants a milk splash and a stir.
Cook's Notes
Roasted sawaiya is the shortcut with zero cost — buy it before the last-ashra rush per the Ramadan guide. The ghee-toasted nuts are the aroma signature; don't skip the sixty seconds.
