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Zuhaira’s Sheer Khurma
This is a popular dish for Indians from Hyderabad, India, where Zuhaira’s family is from. It is a tradition for most Hyderabadi Muslims to serve this on Eid as both a breakfast item and a dessert, especially when visiting or hosting others on Eid.
¼ cup almonds, blanched and slivered
4 Tablespoons unflavored oil or ghee, divided
¼ cup pistachios, blanched and slivered
4 cups milk
1 cup thin vermicelli
¼ cup sugar
6 dates, pitted and sliced into quarters lengthwise
Fry almonds in 2 tablespoons oil until golden brown and set aside. Fry pistachios in the same oil until golden brown, then set aside.
In a large pot, bring milk to a slow rolling boil, stirring constantly so it does not stick to the pan. Let it cook until it reduces by a quarter (about 30-45 min on low).
While milk is cooking, prepare vermicelli. Break vermicelli into 2-inch pieces, then fry, using the remaining oil, in a separate pot, on medium heat until lightly browned, making sure not to let it burn.
Once the milk is cooked down, add the sugar and stir to dissolve. Then add the fried vermicelli and let it cook for another 15 minutes. Add dates and cook for another 5 minutes. The consistency should be like a thick soup, but you may make it as thick or thin as you prefer. Serve warm, garnished with the fried nuts.
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