Sheer Khurma – a popular dessert made during eid ul-fitr. What is Sheer Khurma? Sheer means sweetened milk and Khorma means dried dates. This is a vermicelli pudding made with dry fruits, dates, milk, sugar and vermicelli. Even saffron is added to this exotic, rich dessert to make it more fragrant.
For sheer korma dry fruits are soaked in water the prior day. However I have directly used dry fruits in this recipe. Further its spiced with cardamom and nutmeg powder. This special dish is served on the morning of Eid day in the family, also served to all the guests and neighborhood.
Sheer kurma is rich with vitamins, proteins and carbohydrates. Also this dessert is great to eat while you are breaking your fasts. As this pudding would provide you sufficient energy to get you going and running for the whole day.
I love sheer korma as its rich, delicious, love the flavor, aroma and the taste. Personally I love to have sheer khurma hot during cold weather and chilled during summer. I am also fond of phirni, kashmiri phirun, aflatooni and meethi seviyan.
The only challenge you will face while making this dessert is be careful with your cooking process. If you over-cook the pudding it would become thick but don’t worry add more milk if this happens. The consistency has to be thin to medium however it differs from person to person.
There are lot of variations to make sheer khurma. This recipe comes from my mothers old friend she used to add milk powder and so I have replicated her method. Also sheer khurma has to be made in ghee and some also add rose/kewra water for an aromatic flavor and fragrance however it’s optional.
Learn how to make Sheer Khurma recipe step by step:
1. Chop all the dry fruits, dates and keep ready for the sheer khurma recipe.
2. Break the vermicelli with your hand and place aside.
3. Pour 1 tbsp ghee in a hot pan.
4. Add the 1/4th cup of broken vermicelli.
5. Saute for 1-2 mins or until they appear golden brown in color.
6. Remove the sauteed seviyan and place aside.
7. In the same pan add 1 tbsp ghee, along the chopped dry fruits and pitted, chopped dates.
8. Saute them for 2-3 mins. Remove and place aside with the sauteed vermicelli.
9. Heat milk in a saucepan or wide bottomed vessel.
10. Add 3 tbsp sugar or as required. I have added less sugar as the dessert gets sweetened with dates so add sugar accordingly. But if you like more sweet then add more sugar.
11. Allow the milk to come to a boil.
12. Just reduce the heat and allow the milk to thicken.
13. In a mixing bowl mix 1 tbsp hot milk with 2 teaspoon of milk powder with the help of spoon.
14. The mixture should be smooth and free of any lumps.
15. Take one more bowl add a tablespoon of hot milk with 6-7 saffron strands and place aside.
16. Add the sauteed vermicelli in the boiling milk. I have used a bigger pan as the vessel to which I boiled milk is very small so I took a wider saucepan.
17. Add the diluted milk powder mixture and stir nicely.
18. Simmer for 4-5 mins or until the seviyan softens.
19. Once the seviyan softens it would appear like this.
20. Quickly add the sauteed dates and dry fruits.
21. Also pour the saffron infused milk, a pinch of salt if using and 1 teaspoon of rose water/kewra water.
22. Switch off the gas and don’t allow the pudding to cook further unless you desire a thicker consistency.
23. Lastly sprinkle 1/4th teaspoon of nutmeg and cardamom powder. Mix all nicely also add more milk if you like thinner consistency.
24. Serve sheer khurma hot or chilled as a dessert. If you like garnish with some dried rose petals.
Sheer Khurma recipe card below:
- 500 ml milk
- 2 tbsp ghee
- 3 tbsp sugar or as required
- ¼th cup broken seviyan/vermicelli (i used whole wheat vermicelli)
- 10-12 silvered almonds
- 10-12 cashews chopped
- 10-12 silvered pistachios
- 6-7 walnuts chopped (optional)
- 5-6 seedless or pitted dates chopped finely
- 1 tbsp chironji/charoli
- 10-12 golden raisins
- 1 tsp rose water or kewra water
- 2 tsp milk powder
- ¼th tsp of cardamom powder
- ¼th tsp of nutmeg powder
- 6-7 saffron strands
- a pinch of salt
- few dried rose petals for garnish (optional)
- Chop all the dry fruits, dates and keep ready for the sheer khurma recipe.
- Break the vermicelli with your hand and place aside.
- Pour 1 tbsp ghee in a hot pan.
- Add the ¼th cup of broken vermicelli.
- Saute for 1-2 mins or until they appear golden brown in color.
- Remove the sauteed seviyan and place aside.
- In the same pan add 1 tbsp ghee, along the chopped dry fruits and pitted, chopped dates.
- Saute them for 2-3 mins. Remove and place aside with the sauteed vermicelli.
- Heat milk in a saucepan or wide bottomed vessel.
- Add 3 tbsp sugar or as required. I have added less as the dessert gets sweet with dates and raisins so add sugar accordingly.
- Allow the milk to come to a boil.
- Just reduce the heat and allow the milk to thicken.
- In another bowl mix 1 tbsp hot milk with 2 teaspoon of milk powder with the help of spoon.
- The mixture should be smooth and free of any lumps.
- Take one more bowl add one tablespoon of hot milk with 6-7 saffron strands and place aside.
- Add the sauteed vermicelli in the boiling milk.
- Add the diluted milk powder mixture and stir nicely.
- Simmer for 4-5 mins or until the seviyan softens.
- Once the seviyan softens it would appear like this.
- Quickly add the sauteed dates and dry fruits.
- Also pour the saffron infused milk, a pinch of salt if using and 1 teaspoon of rose water/kewra water
- Switch off the gas and don't allow the pudding to cook further. Lastly sprinkle ¼th teaspoon of nutmeg and cardamom powder. Mix all nicely also add more milk if you like thinner consistency.
- Serve sheer khurma hot or chilled as a dessert.
2. Add more milk for thinner consistency or cook more for thicker consistency or vice versa.
3. The dessert would thicken as it cools down.
4. Adding saffron is optional.
babajan says
Awesome receipe, tried today at home, turned out delicious !
maria says
Thanks Babajan for positive feedback, glad you liked the sheer kurma 🙂