Eid Special Sheerkurma

To make Sheerkurma for Eid, start by boiling almonds, cashew nuts, and pistachios, then slice them. Heat pure ghee in a pot and fry the sliced nuts until golden. Next, fry chironji and roasted sewiya in the same ghee. Add milk and sugar, bring to a boil, then stir in condensed milk and cook on low heat for 15 to 20 minutes. Serve hot, topped with dry fruits.

Sheerkurma is suitable for vegetarians as it primarily consists of milk, ghee, and nuts. However, it is not vegan due to the use of dairy products like milk and condensed milk. For a vegan version, you can substitute dairy milk with almond or coconut milk and use a plant-based sweetener instead of condensed milk.

If you don't have khova (condensed milk), you can substitute it with evaporated milk or a mixture of coconut cream and sugar to achieve a similar creamy texture. Alternatively, you can use a store-bought vegan condensed milk for a dairy-free option.

To store leftover Sheerkurma, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When ready to serve, you can reheat it gently on the stove or in the microwave, adding a splash of milk if it thickens too much.

Sheerkurma pairs beautifully with savory dishes like Biryani or Kebabs, as the sweetness of the dessert complements the rich flavors of the main courses. You can also serve it alongside other traditional Eid sweets like Baklava or Gulab Jamun for a delightful feast.