A delicious tradition for many during Eid al-Fitr is enjoying a bowl of sheer khurma, a cardamom-scented vermicelli pudding. Rawaan Alkhatib, a cook, writer, and artist, shares her special recipe that she fondly remembers from her childhood as part of the best meal of the year.
In her book, “Hot Date!: Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts,” Alkhatib features recipes using dates, including this beloved sheer khurma. She suggests using drier dates labeled as “chuara” or “kharak” from Indian grocery stores for the dish.
For a dairy-free option, Alkhatib recommends using nut milk to enhance the nutty flavors of the pudding. Toppings like dried coconut flakes, ground pistachios or almonds, crumbled dried rose petals, or saffron threads can elevate the dish even more.
Alkhatib’s recipe for Isphana’s Sheer Khurma is a cherished family tradition passed down through generations. This sweet dish, originating from the Silk Road and popular across the Indian subcontinent, combines vermicelli with warm spices, nuts, and dried fruits, particularly kharak-style dried dates.
The unique blend of flavors in sheer khurma, including cardamom, saffron, coconut, chironji, and rosewater, makes it a delightful treat for special occasions like Eid. Alkhatib shares memories of her grandmother carefully preparing the dish and the joy it brought to the family during festive gatherings.
This recipe calls for ingredients such as whole milk, sugar, saffron, cardamom, vermicelli, almonds, pistachios, and dried dates. The preparation involves simmering the milk with spices, vermicelli, nuts, and dates until thickened, resulting in a creamy and flavorful dessert.
Leftover sheer khurma can be stored in the refrigerator for up to 5 days and enjoyed cold, making it a decadent breakfast option, especially during warm summer days. Alkhatib’s recipe is a delightful way to celebrate the richness of dates in a traditional and heartwarming dessert.