What is Sheer Khurma? Sheer means sweetened milk and Khorma means dried dates. In short Sheer Khurma is Milk with dates. Sheer Khurma is served on the morning of Eid to everyone throughout the day. It’s a popular dessert made during Eid. I also love Sheer Khurma since childhood. Instant Sheer Khurma Recipe With Condensed Milk is easy and quick. I used to live in a chawl surrounded by all religions. Whenever there was any festive occasion of any religion. We all used to celebrate together and distributed sweets. Sheer Khurma was one of them. Now my lifestyle has changed actually long back once into teens. And now very rarely I get Sheer Khurma. So I thought of cooking it for myself :)…
Generally dryfruits are soaked overnight in milk or water. The next day Sheer Khurma Recipe is made. I am quite rebellious so thought of making and instant Sheer Khurma Recipe With Condensed Milk. As I didn’t had the patience to wait for next day.
Also traditional Sheer Khurma has blend of powdered nutmeg, cloves and cardamom. However I have used vanilla powder and saffron. Also some people make sheer khorma from milk powder. I have used milk and condensed milk.
To be honest the Sheer Khurma turned out delicious, crunchy and filling. However I overcooked the milk hence my sheer khurma was slightly thicker. So moral of the story is don’t overcook your sheer korma unless you like thick pudding. The other primary ingredient for sheer korma is seviyan (vermicelli). The consistency of sheer khorma should be like a soup Or curry.
Lets move quickly forward to make this amazing dish.
Tips for Instant Sheer Khurma:
- Don’t overcook your sheer khorma.
- You could add dryfruits of your choice.
- You could soak dry fruits in hot water for instant sheer khorma Or soak overnight it’s upto you.
Instant Sheer Khurma recipe details below:
- 1 ltr milk
- ½ cup boiling hot water
- ½ cup condensed milk Or as sweetness required
- 25 gms vermicelli roasted
- 2 to 3 strands of saffron
- 6 to 7 dry dates pitted and chopped
- 2 tbsp ghee (clarified butter)
- 1 tbsp cardamom+nutmeg+clove powder (optional)
- 3 tbsp vanilla powder (optional)
- 7 to 8 almonds
- 18 to 20 charolis (buchanania lanzan)
- 8 to 10 pistachios
- 8 to 10 cashews
- 5 to 6 hazelnuts (optional)
- 2 to 3 figs (optional)
- 8 to 10 walnuts
- 8 to 10 raisins
- 10 gms dry coconut pieces
- 1 t/s kewra essence (optional)
- Take water in a microwave cup. Microwave on high power for 3 to 4 mins. Now add all dryfruits (from number 11 to 18) including dried coconut pieces. Simmer for 5 mins covered with a lid it will plump. Alternatively you could take hot boiling water and add dryfruits in it. Once they are soaked and plumped. Remove them and keep aside.
- Once dryfruits cool down chop them into fine pieces. Now take another pan roast the vermicelli for 4 to 5 mins on low heat. Switch off the gas and keep aside.
- Take a heavy bottomed wok or vessel. Add ghee or butter and keep on low heat. Toss all dryfruits in ghee. Add spiced powder into it and mix well. Keep this aside.
- Now fetch another big wok Or vessel. Add milk and condensed milk. Boil on low heat for 5 to 6 mins. Add vanilla powder if using. Combine all dryfruits along with ghee.
- It’s time to add saffron into the milk along with roasted vermicelli. Lastly add kewra essence if using. Cook for another 3 to 4 mins. Please don’t overcook else you will have thick semolina pudding.
- Serve hor Or chilled. Garnish with few silvered almonds Or rose petals and eat slurp