Sweets are an integral part of every festival in Indian culture. With Eid just a few days ahead of us, I am already planning to keep a cozy get together at home for all my lovely girlfriends and their children while my husband is away on a work trip. Fortunately he will be flying on a night after Eid, so a family feast is definitely on my mind with bowls of Sheerkurma that will be repeated for weeks to come. Eid is certainly not Eid without sheerkurma, a sweet creamy cardamom scented pudding with vermicelli, dates and dry fruits which has a special place this time of the year. I’ve always looked forward to Eid, as any eager Muslim, and ofcourse the feast that follows. Every year when Eid arrives, my cravings start to kick in as they bring back fond memories of certain foods that I’ve started to associate myself with.
Sheerkurma is definitely an essential in our home, however, I also keep finding an excuse to prepare a humble rice pudding called kheer. It is a simple dessert and there’s always something soothing to stick a spoonful into a chilled bowl of rice and milk. The rice is cooked with milk so soft, that it breaks and gives a delicious texture in every bite. I love flavoring my Indian desserts with cardamom as opposed to cinnamon because of the cool notes it renders to sweets. Kheer is versatile. Although I love kheer in plain purest form, addition of fruits and/or saffron only makes it more delightful. With summer at its peak, I actually crave for desserts that won’t take ages to cook in the kitchen; and abundance of mangoes in the markets and my obsession with it, mango kheer seems legitimate.
Wishing you all a very happy and prosperous Eid. While we’ll be snugging into sheerkurma, I am sure kheer will be finding its place on our table too one of these days and on numerous occasions all through the year.
Make summer meals a scrumptious affair with bowls of chilled mango kheer.
- 2 mangoes ,peel and puree
- 1 1/2 cup basmati rice
- 1 tsp ground cardamom
- 1/3 cup sugar
- 4 tbsp pistachios , slivered
- 4 cups fresh milk
- 1 tbsp dried rose petals , optional
Wash and soak basmati rice in clean water for about 20-25 minutes. Pulse in a blender coarsely adding little water as needed. Puree the mangoes and keep aside.
Bring milk to a boil in a saucepan and bring to a simmer. Add rice and sugar. Continue to stir on medium heat until rice is fully cooked and mixture start to thicken. Flavor with cardamom and mix well.
Spoon kheer into serving bowls or glasses and top with mango puree. Garnish with slivered pistachios and rose petals. Chill for atleast 2 hours before serving.