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A Sweet Treat For ‘Eid Ul Adha

Muslims all over the world celebrated Eid this past weekend and you can join in their feasting with some Sheer Korma.

Sheer Korma

Photo: Yvonne Maffei

It is a traditional Muslim festive breakfast, and a dessert for celebrations. Sheer means sweetened milk and khurma is made from dried dates.

On Sunday, Muslims all over the world celebrated the Eid ul Adha, the celebration of sacrifice, commemorating the completion of the Hajj, or annual pilgrimage to Mecca.

The ‘Eid ul Adha is one of two major celebrations for Muslims, the other being the ‘Eid ul Fitr, which is the celebration commemorating the end of fasting in the month of Ramadan. It’s a three-day affair, though in the U.S. most people will celebrate on the day of ‘Eid and return to work for the other two days if they don’t fall on a weekend.

‘Eid celebrations are, of course, filled with delectable savory and sweet foods that span a multitude of ethnic dishes and fusion foods combining the home country with the new one. It’s an amazing way to see the diversity in people and cuisine within the community.

Sheer Korma

Sheer Korma is an Indo-Pakistani favorite at special occasions. It’s likened to a creamy pudding of sorts, but others liken it to a sweet cereal. There are varying ways to make it, but the end result is always a mixture of creamy, buttery and sweet goodness that marks a special holiday treat so many people enjoy throughout the day.

Sheer Korma

Serving Size: Serves 8

Ingredients

  • 8 cups whole milk
  • 7 ounces toasted vermicelli (thin noodles that can be found in Asian and Indian markets)
  • ½ cup raw cane sugar
  • 6 tablespoons butter or ghee
  • 1 cinnamon stick
  • 1 cup almonds, peeled and thinly sliced
  • 1 cup raisins (or dried cranberries or chopped dates)

Cooking Directions

  1. In a large stock pot or Dutch oven, warm the milk. To add the vermicelli, you can either place it directly into the warm milk, or lightly sauté it in ghee or butter and then add it to the milk.
  2. Add the sugar to the milk and vermicelli mixture. Stir well.
  3. In a separate sauté pan, heat the butter or ghee. Once it begins to froth, add the cinnamon stick, almonds and raisins. Reduce heat to medium and stir the contents. Once the almonds have browned and softened slightly and the raisins or dates have plumped up, add the entire mixture to the pot of milk-vermicelli.
  4. Remove the cinnamon stick, if desire, or keep it in to continue to flavor the pudding.
  5. Cook over low-medium heat for 20-30 minutes or on a slow simmer for several hours to keep it warm.
  6. Serve in small cups or bowls and flavor with ground cinnamon, if desired.

Yvonne Maffei

Yvonne Maffei is a culinary educator and the founder and Editor of My Halal Kitchen, a halal food and cooking blog showcasing culinary tips and healthy halal recipes. She is also a regular contributor for Indiana Public Media's Muslim Voices project.

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  • jasmin

    in trinidad we call it “sawine”

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