Eid or Eid al-Fitr marks the end of Ramadan, which is a month of fasting that started on May 27 and will finish on Saturday June 24.
Eid kickstarts the month of Shawwal, which begins with a feast to end the period of fasting.
This year, Eid starts on Sunday June 25 and marks the start of a month of celebration.
Sydney based Delhi 'O'Delhi's celebrated Chef Parvesh Chouhan presents us with their signature recipe of Sheer Khurma this Eid with SBS Hindi's Executive Producer, Kumud Merani. Watch the video above and get the recipe below.
Ingredients:
Vermicilli roasted: 100 grams
Milk: 1litre
Dates (seedless): 6 nos.
Sugar: 5 tbsp
Cardamom powder: 1/2 tsp
Raisin :1 tbsp
Saffron: Few strands
Ghee: 1 tbsp
Cashew: 8 to 10 nos
Almond: 4 to 6 nos
Chironji (also known as Charoli) : 1 tbsp
Method:
1. Heat ghee in a pan add in the chironji, assorted nuts and raisin and sauté until
the raisin puffs up. Then add in the vermicelli and sauté well.
2. Then add in the milk and cook it for 10-12 mints.
3. Then add in the sugar and cook until the sugar dissolves.
4. Finally add in the cardamom powder, dates, saffron and mix well
5. Remove it in a serving bowl and serve hot.
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