Eid ul Fitr Mubarak! This is for the first time in years…I am writing down a post on Eid. After 30 days of fasting, Eid is much awaited day. Though in many families Eid celebrations start from the day one of Ramadan, some complete it before Ramadan starts and some start their shopping just a day or two before Eid. In most of the Muslim areas last three days of Ramadan is like a grand fare. Streets and shops will be decorated with lights. You can see Itaar (scent), topi (prayer caps), flower, bangle, mehendi and semiyah push carts lined on the streets.
Even big branded shops and malls offer huge discounts at this time, by attracting the customers with Iftar snacks and drinks. People shop not only clothes but also buy gifts for their loved ones. In the holy month of Ramadan, at the end of fasting days, Zakat-al-Fitr (charity) is calculated and given to the poor. Eid ul Fitr is celebrated with much glory and greatness round the globe.
The day of Eid starts, very early by offering early morning prayers. People take bath and wear new and clean clothes, apply scent and surma (kohl) and by eating dates and light breakfast men leave to mosque and women perform namaz at home.
Usually after namaz men hug and exchange Eid wishes. On returning home men are greeted by women and children at home and warm Sheer Khorma is served along with other festival treats. Eidhe/Gifts will be given to the younger ones in the family upon greeting as a blessing. Rest of the day vanishes entertaining guests, cooking, eating, chatting and prayers.
In some and even in my family the celebration of Eid continues for three days. For three days many different recipes will be made but among all Sheer Khorma is a must. Sheer Khorma/Khurma is a rich, creamy and royal dessert made by reducing milk and adding fine vermicelli (Semiya/Seviyah), fine sugar, chopped and ghee fried almonds and chironji.
My mom makes wonderful sheer khorma and whoever visits our house during Eid always end up with double/triple servings. Today I am going to share with you my mom’s sheer khorma recipe…. My mom uses very fine vermicelli, as you can see in the pics to make sheer khorma. You can find this in many supermarkets or shops near mosques during Eid time. Mom roasts this semi (that what we call semiya) in ghee until nice golden brown and stores in a clean and dry air tight jar until use. You can even get roasted semi in markets, sometimes she uses that too. We call this semi as Chuttae ki Semi and it looks like the one you see in the pic below.
This is not roasted one, the roasted one looks brown in color. Now coming to the recipe, the recipe for Sheer Khorma is very simple, but you need to be careful with measurements…
- 1 lit. full fat Milk
- ¾ cup Sugar
- ¾ cup Semiya (fine vermicelli)
- 4 tbsp. Ghee
- 2 tbsp. chopped Almonds*
- 1 tbsp. Chironji/Chirangi**
- Bring ½ litre water to boil and turn of the flame. Immediately add semiya to this and stir. Drain the water quickly and add normal water to stop further cooking of semiya.
- In a sauce pan, bring milk to boil and when it starts to boil, reduce the flame and add sugar. Stir till sugar melts and milk start to thicken.
- Drain above boiled semiya using a slotted spoon or fine sieve and add to the milk by stirring continuously. (Add half of the boiled semiya first and if you feel the sheer khorma is thin, then add remaining. The boiled sheer khorma can be stored in the fridge in air tight container for 2 days).
- Stir and cook for 4-5 minutes on medium flame and turn off the flame. Set aside.
- In a small kadai, add ghee and when it melts, add chopped almonds and chirongi. Fry until nice light brown and drain. Pour this over sheer khorma. Serve warm or chilled. Sheer Khorma tastes best when served warm.
- Add love to make sheer khorma taste ‘Yummy’.
- Peel the skin of almonds by soaking them in lukewarm water for ½ hour. Using a very sharp knife carefully cut the almonds. Spread on kitchen towel and leave to dry under fan for 1-2 hours.
- In the same way, wash and soak chironji in normal water for 2-3 hours. Drain the water and place the chironji on dry kitchen towel and gently rub to get the skin off. Leave this to dry under the fan. Upon drying you can easily remove the skin and use chironji.
- After completely drying chopped almonds and chironji, store them in an air tight jar or you can even fry them in ghee and store them to use later. If you are frying and storing, then place the jar in the fridge.
Combination of chopped dry dates, almonds and chironji is called Mogziyad. You can do soaking, chopping, drying and frying of almonds and chironji a day before and can store this in an air tight container. Mogziyad is even sent along with Eid gifts to the new bride on her first Ramadan after marriage.
With this 30th recipe in the series of ‘Joy From Fasting To Feasting – IX‘, I thank each and everyone who have been part of this event by sharing their recipes, commenting, liking and sharing. Have a blessed Eid.