This Eid Savour Some Sheer Khurma By Chef Ranveer Brar
Image Credit: Sheer Kurma is mithi Eid speciality/ Youtuve Ranveer Brar

There happens to be two variations of Eid- The Methi Eid and Bakri Eid and in just few days round the corner is methi Eid. Eid ul-Fitr which is also known as the 'Festival of breaking fast'. This begins with the first day of Shawwal, the tenth Islamic month. The day with Muslims thanking Allah for the holy Quran. For those who don’t know fasting (Sawm) happens to be one of the Five Pillars of Islam, and hence Muslims fast during the holy month of Ramadan. They follow the Islamic calendar which is the lunar calender which means it is based on the sighting of the crescent moon. The month of Ramadan being most sacred month of the lunar calendar during which the Qura'an was revealed on Prophet Muhammad.

This Eid is called Methi Eid this is because Muslims prepare variety iof desserts with Sevvaiyan ( vermicelli). Kimami Sevaiyyan or Sheer Khurma are two of the most common dishes that is prepared in this Eid. While the former is dry sweet preparation the latter is sweet pudding that is similar to kheer or payash. These two dishes happen to the most important part of an Eid meal. 

Sheer means milk in Persian and Khurma means dates. Making sheer korma is quit a tedious task, Sheer Korma is made by boiling milk till it thickens. Once the milk thickens then sevai is added to the milk along with loads of dry fruits. All is then cooked together till it reaches a thick consistency. It’s served chilled the next morning. 


    ½ cup water, one tin of condensed milk, 

    1-litre full-fat milk, 

    7-8 dates (seedless and chopped), 

    3-4 crushed green cardamoms, 

    ½ cup sugar, 

    ¼ cup ghee, 

    2 tbsp chironji, 

    ¼ cup golden raisins, 

    7-8 sliced pistachios, 

    8-10 sliced almonds, 

    8-10 chopped cashews, 

    1 cup whole wheat vermicelli (seviyan) crushed, 

    ¼ cup desiccated coconut, 

    chopped nuts and saffron for garnish.


    Add water in a pressure cooker and add a tin of condensed milk in it. 

    Cover it and cook for two whistles on low-medium flame. 

    Meanwhile, heat milk in a deep-bottomed heavy kadhai and add dates. Cook till it begins to change its colour and reduces. 

    Later, add in crushed cardamom pods and allow to cook for 3-4 minutes. Then add in sugar and stir until the sugar begins to melt in. 

    Add the boiled condensed milk, mix well and cook till it starts to become thick. 

    Heat 2 tbsp ghee in a non-stick pan, and later add in chironji and roast till fragrant. 

    Later, add in raisins, pistachios, almonds and cashews and roast till they begin to turn slightly brown. 

    Then, add in the seviyan and start to roast till they turn brown. 

    Add in desiccated coconut and roast till fragrant. 

    Add in the seviyan and dry fruit mixture to the milk, mix well