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Kebab and Khurma recipes by Sima Ahmed for your Eid dawat

The Masterchef India contestant and popular Kolkata home chef dishes out Gosht Gola Kebab and Sheer Khurma for My Kolkata readers

Jaismita Alexander | Published 09.04.24, 05:58 PM

Looking for quick and easy recipes this Eid? Something that is tasty and flavourful yet gets done in no-time? My Kolkata got two easy-to-make-at-home recipes from Sima Ahmed, owner of Kolkata cloud kitchen Sima’s Kitchen Secrets. Here are the recipes for two of her specialities — Gosht Gola Kebab and Sheer Khurma for Eid. If you are having guests to join you for an Eid dawat, you will surely impress them with these recipes from the MasterChef India contestant and celebrated home chef.

Gosht Gola Kebab 

It is a soft, melt-in-the-mouth mutton kebab, which is made into small balls and fried on a pan.



  • Mutton mince: 500gm
  • Kidney fat: 60gm
  • Paste of raw papaya: 1 tbsp
  • Whole cumin: 1 tsp
  • Coriander seeds: 1 tsp
  • Whole white pepper: ½ tsp
  • Mace: 1/2 tsp
  • Fennel seeds: 1/2 tsp
  • Dry coconut powder: 1 tsp
  • Green cardamom: 5 pieces
  • Ginger-garlic paste: 1 tbsp
  • Red Chilli: 1/2 tsp
  • Salt to taste
  • Oil or ghee for frying


  • Slightly dry roast the whole spices and make a powder. Do not add the chilli
  • Add the raw papaya paste to the minced mutton. Add the chillies and salt, and mix nicely. Leave the marination for 1 hour
  • After an hour, make small ball-shaped kebabs
  • Sear in a pan with oil or ghee. You may also roast in a sigri
  • Serve with pickled onion

Sheer Khurma 

Sheer Khurma is a festive staple in many homes, especially during Ramadan and Eid. It is made of vermicelli and milk with generous amounts of dry fruits.


  • Milk: 1ltr
  • Desi ghee: 2 tbsp
  • Dry dates (chhuaray): 8pc
  • Cashews: 15pcs
  • Almonds: 15 pcs
  • Pistachios: 15pcs
  • Raisins: 10 pcs
  • Chironji: 1 tbsp
  • Sugar: ½ cup
  • Sawain (Fine Vermicelli): 40gm
  • Rose petals: 10 pc
  • Green cardamom powder: 2 pinches
  • Saffron : 7.8 threads
  • Kewra water: ½ tsp


  • Start with chopping the cashews, almonds and pistachios
  • Slice the dry dates and boil for a minute. Keep aside
  • In a wok, add milk, bring to boil and cook for 5 minutes until it thickens a little
  • In a pan add 1 tbsp ghee and saute the sewain (vermicelli). Keep aside
  • Now add ghee and sauté the slices of dates
  • Add the chopped cashews, almonds, chironji, raisins, pistachios and fry for a minute. Keep aside
  • In the boiling milk add sugar, saffron, half of the fried dry fruits and sewain cook for 5 minutes
  • Now add kewra water, remaining of dry fruits and rose petals
  • Serve cold or hot as per your liking
Last updated on 09.04.24, 06:54 PM

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