A healthy Eid with this refined recipe of Sheer Khurma
Just swapping a few ingredients can make this delectable dessert guilt-free.

Eid al-Adha or the Festival of Sacrifice is celebrated every year to commemorate the obedience of Prophet Ibrahim. Celebrated over a period of four days, it sees Muslims sacrifice an animal to mark the obedience of Ibrahim towards the Allah.
According to the story, when Allah visited Ibrahim in his dream, he asked him to sacrifice his son Isma’il to mark his obedience, and Ibrahim obeyed. But just when he was about to sacrifice his son, Allah stopped him and replaced Isma’il with a lamb.
Since then, the festival is celebrated to honour his sacrifice, and Muslim families the world over practice the ritual of sacrificing a lamb. The festival is also marked by donating to charity so that the less fortunate can be a part of the celebration.
The auspicious event is marked by prayer, followed by people greeting family, exchanging gifts, and indulging in a lavish feast.
The highlight of Eid, indeed, is the food prepared on this day. From biriyanis to ghosht, mutton keema to mutton kormas and kalejis, the dining table is lined with most mouth-watering delicacies. But the star of the evening, undoubtedly is Sheer Khurma.
Celebrate India's 72nd Independence Day with a treat in the kitchen. Bring the colours of the National Flag to the dining table with these delectable recipes.
Ingredients
Hung yoghurt: 250 ml
Garlic paste: 1 tbsp
Ginger paste: 1 tbsp
Mustard oil: 1 tbsp
Fresh lime juice: 2 tbsp
Salt: 1 tsp
Tandoori orange colour (optional): ¼ tsp
Garam masala: ½ tsp
Black pepper: ½ tsp
Kasmiri red chilli powder: 2 tsp
Palak paste: 100 gm
Cream cheese: 50 gm
Green chilies (finely chopped): 2
Paneer cut into 3.5cm roundels in three batches: 100 gm
Oil to baste
Method
- Whisk the yoghurt
- Add in all the ingredients (except paneer) in three batches, one with chilli, another with palak, and the thrid with cream cheese and mix to make a fine paste
- Divide paneer in 3 separate bowls
- Rub the marinade lightly on the paneer pieces
- Let it rest for at least 4 hours in the refrigerator
- Arrange the paneer on the skewers leaving 1 cm space between cubes
- Arrange skewers in tandoor. Baste with oil at intervals
- Remove from tandoor and serve hot with onion rings, lemon wedges and a fresh green salad of your choice
(Courtesy: Prem K Pogakula, Executive Chef, The Imperial, New Delhi)
Ingredients
Arborio rice: 100 gm
Onion: 20 gm
Garlic: 10 gm
Thyme: 2 sprigs
Vegetable stock: 500 ml
Salt: 10 gm
Black pepper powder: 3 gm
Shimeji mushrooms: 50 gm
Baby carrots: 50 gm
Asparagus: 50 gm
Extra virgin olive oil: 50 ml
Method
- Heat a pan and add olive oil
- Sauté garlic and onion
- Add Arborio rice and sauté. Add vegetable stock, salt, thyme and cook for 8 minutes
- Blanch baby carrots, asparagus and shimeji mushrooms
- Puree half of each vegetable
- Divide the rice into three parts and cook each for 8 minutes more adding stock if required
- When al dente, add different purees in each part and add butter and parmesan cheese
- Lightly sauté the blanched vegetable in olive oil and add seasoning
- Spoon different coloured risotto next to other in a dish and top with sautéed asparagus, baby carrots and shimeji mushrooms
(Courtesy: Renaissance Hotel Bengaluru Race Course Road)
Ingredients
Refine flour: 500 gm
Egg (whole): 5
Salt: 5 gm
Pepper: 5 gm
Garlic: 15 gm
Butter: 10 gm
Parmesan (grated): 50 gm
For colour
Spinach puree: 10 gm
Saffron: 3 gm
Method
- Mix the flour and salt together on a work surface and form a well
- Beat eggs and water in a bowl
- Pour half the egg mixture into the well and keep half
- Knead a dough. Add the remaining egg mix in small quantities while kneading
- Make the different coloured pasta by adding saffron puree or saffron
- Knead the dough until smooth (8 to 10 minutes). Add more flour if the dough is too sticky
- Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour
- Sheet the dough, and cut them in to thin strips to make tagliatelle
- Blanch the pasta until al dente
- Heat a pan, and sauté garlic in butter
- Add salt and pepper to taste and garnish with parsley and cherry tomato
(Courtesy: Sidharth Bhardwaj, Executive Chef, JW Marriott Mussoorie Walnut Grove Resort and Spa)
Ingredients
Eggs: 8
Sugar: 60 gm
Flour: 300 gm
Rich cream: 150 gm
Orange puree: 50 gm
Kiwi puree: 50 gm
Vanilla essence: 5 ml
Method
- Pre-heat the oven to 185 degree
- Place a baking silmat on the baking tray (15/12 inches)
- In a large bowl or electric food mixer, whisk eggs and sugar, until light and fluffy. Add vanilla extract
- Sift in flour and using a large metal spoon, fold it into the egg mixture
- Pour the mixture into baking tray and bake at 185 degree for about 14 minutes. Or until the center of the cake is slightly spongy and the edges have shrunk a little from the sides of the tin
- Remove tray from oven and allow it to cool
- When the cake is cool, cover with whipped cream
- Divide it into 3 equal parts; spread the orange puree sparingly over the 1st part of the cake
- Repeat the same procedure with other two parts, one with cream and one with kiwi puree.
- Sprinkle caster sugar or dust with icing sugar
- Roll the sheets and make equal size cylindrical rolls
- Cut in even sizes and serve at room temperature
(Courtesy: Sidharth Bhardwaj, Executive Chef, JW Marriott Mussoorie Walnut Grove Resort and Spa)
Ingredients
Milk (Full cream): 1500 ml
Green cardamom powder: 5 gm
Sugar: 75 gm
Saffron: 5 gm
Basil leaves(tulsi) fresh: 2 tbsp
Almonds (blanched, skinned, slivered): 1 tbsp
Pista (slivered): 1 tbsp
Cream: 3 tbsp
Method
- Pour milk into a wide, heavy pan and bring to boil over high heat, stiring constantly
- Lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40 per cent.
- Stir the sides of the pan constantly to avoid scalding.
- Now add nuts and cardamom seeds, stir well, divide into 3 portions
- Add saffron strands to one part, basil leaf puree to another, and cream to the third part.
- Let it cool
- Pour the mixture into kulfi molds alternating and distributing evenly
- Cover and freeze until set, about 6 hours
(Courtesy: Shailendra Bhandari, Executive Chef, The Metropolitan Hotel & Spa, Delhi)
Ingredients
Milk: 500 ml
Custard powder: 25 gm
Sugar: 100 gm
Whipping cream: 800 gm
Gelatin: 20 gm
Pista powder: 100 gm
Orange crush: 100 ml
Vanilla essence: 5 ml
Method
- Soak gelatin with luke-warm water and keep aside
- Mix milk, vanilla custard powder and sugar to form custard
- Combine gelatin with custard and keep aside till it is at room temperature
- Add cream and divide into three portion
- Add pista powder to one portion and orange crush to another
- Set in three layers vanilla sponge
- Chill for at least 8 hours
- Serve
(Courtesy: Kasiviswanathan, Executive Chef, Radisson Blu Atria Bengaluru)
The word ‘Sheer’ is the Persian term for milk and the word ‘Khurma’ is a synonym for dates.
The traditional recipe is prepared differently in every Muslim household but the key ingredients for the recipe are the same for all.
Sheer Khurma is a delicious amalgamation of vermicelli (sevai), milk, ghee, sugar, dates and lots of nuts.
There is a never-ending discussion about which milk is better and more nutritious than the other.
While animal milk (cow, buffalo, goat) contains more protein, fat and calcium, the absorption of plant milk is low in our body, and contains no cholesterol or lactose. Expert says that a person should alternate between different types of milk to get the most of the nutritional value.
On World Milk Day, Dr Seema Khanna, consultant nutritionist, shares the much-needed facts about the various milks available in the market.
Nutritional value (per 100 gm)
Energy: 66 kcal
Cholesterol: 5 mg
Calories: 61 gm
Carbs: 4.8 gm
Protein: 3.2 gm
Fat: 3.3 gm
Calcium: 300 mg
Sugar: 5.1 mg
Rice milk does not contain calcium, cholesterol and lactose. Rice milk is slightly foamy and appears similar to other forms of milk.
Rice milk is lighter (calorie-wise) than cow's milk, but less nutritious. It is the perfect option for people looking to reduce weight. It is easy to make at home, and inexpensive to prepare. The only drawback is that it may not contain many nutrients and has a short shelf life.
Nutritional value (per 100 gm)
Calories: 47 kcal
Protein: 0.28 gm
Carbohydrates: 9.17 gm
Fat: 0.97 gm
Method: Mix hot rice (preferably brown rice), raw cashews, hot water, salt and vanilla (optional) in a blender for 2 minutes. Strain the mixture in a cheesecloth. the creamy milk can last for at least 48 hours.
Goat milk is being used in treatment of dengue. It has fewer allergenic proteins, and causes less inflammation. It is high in calcium, fatty acids and low in cholesterol. It has good amount of protein, fat iron vitamin C and vitamin D with less of lactose content. It is good for patient having stomach ulcers.
Nutritional value (per 100 gm)
Calories: 69 kcal
Protein: 3.6 gm
Carbohydrates: 4.5 gm
Fat: 4.1 gm
Sodium: 50 mg
Potassium: 204 mg
Unfortified almond milk has less nutrients, especially vitamin D. It is low in protein as compared to cow's milk.
Nutritional value (per 100 gm)
Calories: 15 kcal
Protein: 0.59 gm
Fat: 1.10 gm fat
Carbohydrates: 0.58 gm
Method: Soak almonds overnight. Blend almonds with the water (add dates if you want your milk to be sweet). Strain to remove the granules. Can be stored in the refrigerator for 3-4 days.
Buffalo milk contains more of saturated fats compared to cow's milk hence not recommended for heart disease patients and obese patients.
Nutritional value (per 100 gm)
Calories: 97 kcal
Protein: 3.8 gm
Carbohydrates: 5.2 gm
Fat: 6.9 gm
Sodium: 52 mg
Cholesterol: 19 mg
Potassium: 178 mg
Soy milk has a low glycemic index and can be consumed by diabetics and obese patients. However, it is not advisable during pregnancy.
It is good for people suffering with hypercholesteremia and hyperlipidemia as it contains omega-3 fatty acids. It has high content of isoflavons, proteins, vitamins and minerals with minimal amount of saturated fat. It can treat some of the leading health conditions like infertility.
Nutritional value (per 100 gm)
Calories: 54 kcal
Protein: 3.3 gm
Carbohydrates: 6 gm
Calcium: 2%
Vitamin D: 0
Cholesterol: 0
Method: Add boiling water to split soybeans. Let it cool for 6-12 hours. Drain the beans, add cold water and mix in a blender for 3 minutes. Strain the mixture using a cheesecloth. Boil the soy milk for 10 minutes. Cool and store it for up to 3 days.
Here's a classic recipe of the mouth-watering dessert:
Ingredients
- Full cream milk: 500 ml
- Desi ghee: ¼ cup
- Almonds (blanched and chopped): 1/4 cup
- Cashews (chopped): 1/4 cup
- Pistachios (chopped): 1/4 cup
- Raisins: 1/4 cup
- Vermicelli: 50 gm
- Dates: 2 tbsp
- Sugar: ¼ cup
- Saffron: ½ tsp
- Cardamom powder: ½ tsp
- Take the desi ghee in a pan and heat it
- Add chopped almonds, cashews, pistachios and raisins to it
- In another pan, heat some ghee and roast vermicelli in it
- In a third wide pan, heat the milk and let it simmer till it thickens, then add sugar to it
- Add roasted nuts and vermicelli to milk along with dates and saffron and leave to simmer
- Keep stirring, then add cardamom powder
- Let it cool and garnish with nuts and dates
- Serve chilled
To make it even better, we asked Chef Prem K Pogakula, Executive Chef at The Imperial, New Delhi to add some spice to your monsoon with his secret recipes.
Now you have something new for each rain.
Corn flakes (crushed): 50 gms
Thin sliced paneer: 100 gms
For marination:
Degi mirch powder: 5 gms
Ginger and garlic paste: 10 gms
Garam masala powder: 4 gms
Salt: To taste
Black pepper powder: 2 gms
Chopped coriander: 10 gms
Refined flour: 30 gms
Egg (optional): 1
Method:
- Marinate paneer with the above mentioned ingredients
- Mix egg (or water ) and refined flour to make a batter
- Dip the paneer in the batter and coat it with the corn flakes
- Deep fry in medium heat oil till it turns crispy
- Serve hot with tomato ketchup.
Fresh corn kernels: 100 gms
Peanuts: 40 gms
Soaked Gram Lentils: 40 gms
Masala:
Chopped onion: 1
Chopped tomato: 1
Chopped coriander: 10 gms
Chopped green chilly: 2
Lemon juice: 1
Chat masala: To taste
Salt: To taste
Degi mirch powder: 5 gms
Coating:
Corn flour: 30 gms
Refined flour: 30 gms
Oil
Method:
- Pat dry the corn and coat with corn flour and refined flour
- Deep fry till it turns crispy and keep aside
- Deep fry soaked lentils and keep aside
- Take a bowl and mix the fried corn, lentils, peanuts with a masala of the remaining ingredients
- Check for seasoning and serve crispy.
Accompaniment: Lemon wedge
Peri-peri chilli powder: 10 gms
Panko crumbs: 50 gms
Salt: to taste
Juice of 1 lemon
Prawns : 8
Refined flour: 30 gms
Egg (optional): 1
Chopped coriander: 10 gms
Refined oil
Method:
- Clean and devein the prawns
- Marinate the prawns with salt, lemon juice and peri-peri chilly powder
- Add salt
- Add lemon juice
- Mix egg and flour to make a batter
- Now dip the marinated prawns in the batter and coat with panko
- Deep fry in medium heated oil till it turns golden brown
- Garnish with chopped coriander and serve with lemon wedge.
Rolled flat bread: 2
Grated cheddar cheese: 50 gms
Grated mozzarella cheese: 50 gms
Chopped green chilly: 2
Salt: To taste
Refined oil
Method:
- Sprinkle grated cheese and chopped green chillies on half of the flat bread ( you could even use chapattis from the previous meal)
- Now fold the other half over to form a half moon shape
- Heat some oil in a non-stick pan, and grill both sides of stuffed bread till crisp
- Cut in to four equal parts and serve hot.
*Note: You can also add more ingredients like peppers, mushrooms, or chicken strips in the filling.
Baby corn: 100 gms
For Marinating:
Deghi mirch powder: 10 gms
Ginger-garlic paste: 10 gms
Salt: To taste
Turmeric powder: 2 gms
Curry leaves: 10
Garam masala powder: 4 gms
Dhania powder: 4 gms
Coating:
Rice flour: 40gms
Besan flour: 40gms
Oil: For frying
Method:
- Blanch baby corn in turmeric and salt water. Let it cool
- Mix all the marinating spices together, and coat the corn
- After marinating, dust it with rice and besan flour. Ensure that the baby corn doesn't stick together
- Deep fry in medium hot oil till crisp
- Serve hot.
While every ingredient of Khurma is healthy; nevertheless, there is always room for improvement, i.e., making it healthier.
Some simple ingredient swaps can help you prepare the dish in a healthier way. According to city-based nutritionist Pooja Malhotra, “While every ingredient is healthy, Sheer Korma can be prepared in a better way. The quantity of ghee used can be regulated and instead of using full-fat milk, people can opt for toned milk. The fat content in it is comparatively lower. Also, instead of refined sugar, brown sugar can be used. But more than that, the key to enjoying this dessert in a healthy way is portion control. Keep a check on how much you eat at a time.”
While being active, staying hydrated, and checking blood glucose levels can work wonders, it is important to stick to a dietary plan that will ward off diabetes in the long run.
A recent study showed that antioxidant-rich walnuts can nearly halve the risk of developing Type-2 diabetes.
For patients, the ideal diabetic diet plan would be to have 1200-1600 calories per day. It is recommended that diabetics should eat good carbs, fats, and healthy proteins, but in small portions.
Doctors and dieticians share ultimate list of foods you must consume to stay healthy.
Also read: The comprehensive diabetes guide
The fats in ghee, cashews and sugar can add on to your body weight and take a toll on the health of diabetics and heart patients.
So this Eid, celebrate both obedience and health by with a healthy Sheer Khurma.
The Economic Times Business News App for the Latest News in Business, Sensex, Stock Market Updates & More.