{"id":16733,"date":"2021-07-21T12:20:27","date_gmt":"2021-07-21T06:50:27","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=16733"},"modified":"2024-07-17T13:20:43","modified_gmt":"2024-07-17T07:50:43","slug":"sheer-khurma","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/sheer-khurma\/","title":{"rendered":"Sheer Khurma"},"content":{"rendered":"\n

Eid, for those who live in this part of the world, is synonymous with bowls of creamy, silken, and aromatic sheer khurma. Speckled with roasted nuts, fragrant with cardamom, and sweetened with dates, the dessert embodies a feast for all the senses. <\/p>\n\n\n\n

\"Sheer<\/figure>\n\n\n\n

What is sheer khurma?<\/h2>\n\n\n\n

Sheer khurma<\/a> is a dessert made on Eid in parts of South and Central Asia. Translated to English from Farsi (Persian), it means milk with dates. Essentially, it\u2019s vermicelli and dates cooked in thick milk until it turns creamish and garnished with all almonds, pistachios, raisins, and more cooked in ghee. While the preparation sounds similar to vermicelli kheer, the end result, particularly the taste and consistency, is deliciously different. <\/p>\n\n\n\n

\"Sheer<\/figure>\n\n\n\n

How Do I Make Sheer Khurma?<\/h2>\n\n\n\n

I believe good food is the thread that ties us together. So, when I can, I like to make all sorts of cuisines with the understanding that I might not do complete justice to them. <\/p>\n\n\n\n

I know this is not the most traditional sheer khurma recipe. So please overlook any artistic liberties I may have taken, but it all comes from a place of love \u2013 a place where I simply can\u2019t resist making one more delicious and moreish bowl. <\/p>\n\n\n\n