Making Sheer Khurma is always a joyous experience. The dish truly represents the essence of Eid-ul-Fitr and is made in India, Pakistan, Afghanistan, and many parts of Central Asia on Eid. On Eid everyone’s excited, there is lots of work that still has to be finished before the house is fully set to celebrate Eid ul Fitr (the Muslim Celebration after a month of Fasting). Simultaneously, I also make other desserts to greet the guest, and sometimes, I also cook paya or bhuna keema for Eid ul Fitr Breakfast. Everyone at home is cheered and excited after Eid khutba (prayer). More South Asian desserts that can be served on Eid are Sooji, Kheer, Gajar ka halwa, and shahi tukda. Sheer literally means ‘milk’ and khurma means dates in the Persian language. In simple words, it is a vermicelli pudding with nuts and dry fruit cooked along with dried dates and raisins. It’s very easy to make. I prefer milk powder best in Pakistani sheer khurma because it reduces cooking time and mimics traditional slow-cooking without adding too much sugar like in condensed milk. If you are making Kharak like this, then just slice and add to sheer khurma with cream. If you try this Pakistani Sheer Khurma recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
