This traditional Vermicelli Sweet Recipe is made by Muslims across the world on Eid ul Fitr. Prepared with a combination of milk, cream, sugar, nuts, and very fine wheat vermicelli this sweet defines the celebration that marks the end of Ramadan.
This dessert is also popularly known as Sheer Khurma, which is the Persian word for Milk (Sheer) and Dates (Khurma). As per tradition and ancient custom Muslims open their fast with dates. We can safely assume that in ancient Saudi Arabia leftover dates were soaked in milk overnight to prepare a dessert for the morning of the Eid celebration.
This original version of Sheer Khurma changed and evolved as Islam spread to other regions. We can safely assume that a wider repertoire of ingredients were added to the original two as the recipe traveled across these various regions.
The Persians likely added nuts to the mix as they were indigenous to that particular region. Similarly, per food.ndtv.com Vermicelli originally came to the subcontinent in the form of rice noodles by way of the silk route. However, the version we eat today is far removed from this.
There are many variations of the kheer recipe and some are served hot while some are served chilled. This recipe is shared today is one that is made a day ahead and is served to guests as a chilled dessert.
The Vermicelli is first roasted in a little bit of oil along with some cardamom till you can smell its deliciously nutty aroma.
Next, you add the milk, cream, and sugar and cook the mixture till it reaches a boiling point.
At this stage, turn your flame to a medium setting and cook for about 30 minutes.
Remember that the goal is to have the ‘Kheer’ as we call it just coat the spoon. As the liquid cools it continues to thicken and you don’t want it to become gelatinous.
Wait till the ‘Kheer’ is half cooled before adding your nuts. I mix half of them in and reserve some, along with the rose petals as a garnish. If the liquid is too hot the nuts get soggy and I like mine to stay crunchy. Wait till the ‘Kheer’ is completely at room temperature before refrigerating.
- ¼cup cooking oil
- 4pods cardamom
- 1packet vermicelli
- ½gallon milk
- ½pint heavy whipping cream
- 1cup sugar
- ¼cup almonds (slivered)
- ¼cup pistachios (chopped)
- 2tbsp dried rose petals (OPTIONAL)
- Break Open the cardamom pod and crush the seeds to release the aroma. Discard the husk.
- Heat the cooking oil and sauté the pods along with the vermicelli.
- Once the vermicelli is roasted well add the milk, cream, and sugar and stir to mix.
- Bring the mixture to a boil and then reduce the heat to medium and let it simmer and thicken.
- Stir occasionally and adjust the heat as necessary.
- Once the spoon comes out coated with the liquid your sweet is ready.
- Cool for an hour or two before stirring half the nuts in, reserving the rest for garnish.
- Once the kheer is at room temperature chill it in the fridge.
- Serve it chilled and garnish it with nuts and rose petals just before serving.
- The only tricky part in this entire process is roasting the vermicelli. It must be roasted till it’s an even brown. To ensure this the oil must be heated well and the vermicelli must be turned constantly. Otherwise, it will burn in spots and the Kheer will have a burnt and smoky taste.
- Similarly, over thickening, the kheer means it ends up tasting gloopy after it has chilled. The trick is to turn the stove off as soon as the spoon gets coated. Remember that the liquid is so hot that it will keep cooking for a good 20 minutes or so after the stove has been turned off. As it cools down it will thicken considerably and the end result will be perfect.
This Eid try my recipe for the easy-chicken-korma and follow it up with this Kheer! You will want nothing more! Don’t forget to rate the recipe when you try it!