1 Delicious Sheer Khurma Recipe For Ramadan

1 Delicious Sheer Khurma Recipe For Ramadan pinit View Gallery 1 photo

1 Delicious Sheer Khurma Recipe For Ramadan
End your Ramadan with a luxurious flourish! Sheer Khurma, a symphony of textures, features creamy white bean ragu cradling perfectly seared scallops. The unexpected smoky kiss of charred lemon elevates this dish to a festive finale.

1 Delicious Sheer Khurma Recipe For Ramadan

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins
Servings: 6


1 delicious sheer khurma recipe for Ramadan.
As Ramadan concludes and Eid al-Fitr arrives, elevate your festive finale with Sheer Khurma. This dish is a captivating experience for your taste buds, featuring delicate seared scallops resting on a bed of creamy white bean ragu. The unexpected smoky touch of charred lemon adds a delightful surprise, making it a perfect centerpiece for your Eid al-Fitr meal.

Searing the Perfect Scallops: The Stars of the Show.
Scallops are the undisputed heroes of Sheer Khurma. Their delicate sweetness and melt-in-your-mouth texture truly elevate the dish. Here's how to ensure your scallops shine:
Choosing the right scallops: Opt for dry sea scallops, known as diver scallops, for their firmer texture that sears beautifully. Look for large, uniformly sized scallops for even cooking.
Moisture matters: A dry surface is key for a good sear. Before cooking, pat your scallops meticulously with paper towels to remove any excess moisture that could prevent browning.
Simple seasoning: Allow the natural sweetness of the scallops to take center stage with a simple seasoning of salt and freshly ground black pepper.
High heat, short time: Searing is all about achieving a beautiful golden brown crust while keeping the inside perfectly cooked and juicy. Use a heavy-bottomed pan or skillet heated over high heat. Add a generous amount of cooking oil (canola or grapeseed) and wait until it shimmers and reaches smoking hot. Carefully place the scallops in the pan, leaving space between them to avoid overcrowding. Sear the scallops undisturbed for about 2-3 minutes per side, or until golden brown and opaque throughout.

Creating the White Bean Ragu: A Comforting Canvas.
The white bean ragu forms the base of this dish, providing a creamy and flavorful bed for the seared scallops. Here's how to create this delicious foundation:
The Power of Soaking: For the best texture, soak your cannellini beans for at least 4 hours, or even overnight. Soaking not only reduces cooking time but also improves digestibility. Canned beans are a convenient alternative, just be sure to rinse them thoroughly before adding them.

Building Flavor: In a large pot or Dutch oven, heat some olive oil over medium heat. Sauté chopped onions and garlic until softened and fragrant, forming the base of the ragu's flavor.

Introducing the Beans: Drain the soaked cannellini beans and add them to the pot with the softened aromatics. You can also use canned white beans, just be sure to rinse them thoroughly.

Broth Boost: Pour in your preferred broth, chicken, or vegetable, ensuring it barely covers the beans. Bring the mixture to a simmer and cook until the beans are tender, about 20–25 minutes.

Creamy Comfort: Once the beans are cooked, use an immersion blender or a food processor to partially puree the mixture for a creamy and luxurious texture in the ragu. You can adjust the level of creaminess to your preference.

Seasoning Symphony: Don't forget the seasoning! Add a touch of Italian seasoning, a pinch of red pepper flakes (optional) for a hint of heat, and salt and pepper to taste.

The Smoky Touch: Charring the Lemons
Charred lemons add a surprising and delightful twist to this dish. The smokiness complements the richness of the ragu and the sweetness of the scallops, creating a truly unique flavor profile.

Hemi Power: Cut your lemons in half. You can use a grill pan or a regular cast-iron skillet to achieve the char. Heat the pan over medium heat and place the lemon halves, cut-side down, on the hot pan.

The Art of the Char: Let the lemons sizzle and cook for a few minutes, until you see beautiful char marks developing on the flesh. Don't overcook them, or they'll become too soft.

Squeeze of Citrus: Once charred, remove the lemons from the heat and squeeze the juice over the cooked scallops and white bean ragu. The charred bits will add a smoky depth to the dish.

Bringing it All Together: Plating Perfection
Now comes the fun part: plating your masterpiece! Here are some tips for a visually stunning presentation:

Spoon the Ragu: Scoop a generous amount of the creamy white bean ragu onto a serving plate. This will form the base for your scallops.



  1. Start by boiling 2 cups of water.

  1. Divide the water into two bowls.

  1. Soak almonds, pistachios, and cashews in one bowl for 30 minutes.

  1. Soak chironji seeds in the other bowl.

  1. After 30 minutes, drain the hot water and replace it with cold water in both bowls.

  1. While the nuts and seeds soak, chop the dates into bite-sized pieces and set them aside.

  1. Drain the water from the nuts and seeds. Peel the almonds and pistachios, discarding the skins.

  1. Soak them again in fresh water for 1-2 hours.

  1. Drain the chironji seeds and rub them gently with a clean cloth to remove the skin.

  1. Discard any discolored seeds.

  1. Once the nuts are soaked, chop them finely and ensure they are completely dry before frying.

  1. Break the vermicelli into 1-cup (50-gram) pieces.

  1. Heat ghee in a heavy-bottomed pot and fry the cashews and almonds for a couple of minutes.

  1. Add the pistachios and chironji seeds, frying them until golden and crisp (around 5–6 minutes).

  1. Remove them all to a plate.

  1. In the same pot, fry the dates until fragrant, then remove them to a separate plate.

  1. Add more ghee and fry the vermicelli over low-medium heat until golden.

  1. Remove it from the pot and set it aside.

  1. Bring 4 cups of milk to a boil in the same pot over medium-low heat.

  1. Simmer the milk for 5 minutes, stirring frequently.

  1. Add the roasted vermicelli, half of the fried nuts and seeds, dates, and chironji seeds.

  1. Simmer and stir frequently until the vermicelli cooks through (about 10 minutes).

  1. Add cardamom powder and your sweetener of choice (sugar or condensed milk).

  1. This is also when you can add mawa (khoya) if using.

  1. Simmer for a few more minutes until the mixture thickens slightly but remains runny. Sheer khurma thickens as it cools, so don't overcook it.

  1. Add a touch of rose water (optional) and cardamom powder for extra flavor.

  1. Serve your Sheer Khurma warm or chilled, garnished with the remaining fried nuts, chironji seeds, and dates.


Make sure your soaked nuts and seeds are completely dry before frying them in ghee.
This will prevent them from spitting and causing hot oil splatters.
If you'd like to add a luxurious touch, soak a few saffron strands in hot milk.
Add the saffron-infused milk along with your sugar for a beautiful color and subtle floral aroma.

Keywords: Sheer khurma recipe, sheer khurma ingredients,

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