Sheer Khurma (also known as Sheer Khorma) is a rich, decadent, traditional dessert of vermicelli pudding made during the festive occasion of Eid al-Fitr in the South Asian countries of India, Afghanistan, Bangladesh, Pakistan. In the Persian language ‘Sheer‘ means milk and ‘Khurma‘ means dates. This creamy and delish Sheer Khurma recipe is made with milk, dates, nuts and dry fruits, vermicelli and flavorings like rose water, saffron or cardamom powder.
Sheer khurma is a rich dessert consisting of various dry fruits, nuts, ghee, and milk. Think of it like a rice pudding, except instead of rice, you use angel hair pasta.
As with most Indian dishes, there are many different variations of making it. My easy recipe calls for only a handful of pantry staples, meaning you don’t have to go searching for ingredients like condensed milk or khoya (mawa).
Though Sheer Khurma and Seviyan Kheer (Vermicelli Kheer) look similar, they are not the same. Dates are added to sheer khurma, but are not added to vermicelli kheer.
The method of cooking sheer khurma is also different than vermicelli kheer. In sheer khurma, milk is thickened slightly before adding vermicelli. This results in a thicker, creamier pudding consistency than kheer.
Sheer kurma recipe
Ingredients:
1 liter full-fat milk
100 grams vermicelli (thin noodles)
1/2 cup sugar (adjust to taste)
2 tablespoons ghee (clarified butter)
10-12 cashew nuts
10-12 almonds, blanched and sliced
10-12 pistachios, sliced
2 tablespoons raisins
4-5 green cardamom pods, crushed
1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
1 teaspoon rose water
A pinch of ground nutmeg (optional)
Chopped dates for garnish (optional)
Instructions:
Preparation:
Heat a large pan or skillet and add ghee. Once the ghee is hot, add the vermicelli and roast it until it turns golden brown. Remove and set aside.
In the same pan, add the sliced almonds, cashews, and pistachios. Roast until they turn light golden brown. Remove and set aside.
In a separate pan, boil the milk. Once it comes to a boil, reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.
Cooking Sheer Khurma:
Add the roasted vermicelli to the simmering milk. Stir well and let it cook for another 5-7 minutes until the vermicelli is cooked through and soft.
Add sugar to the milk and stir until it dissolves completely.
Next, add the roasted nuts (keep some for garnish), raisins, crushed cardamom pods, and saffron-soaked milk. Stir well to combine.
Let the Sheer Khurma simmer for another 5-7 minutes, allowing the flavors to meld together. If the consistency is too thick, you can add a little more milk to adjust.
Once done, remove the pan from heat and stir in the rose water and ground nutmeg, if using.
Serve:
Transfer the Sheer Khurma to a serving bowl or individual bowls.
Garnish with the remaining roasted nuts and chopped dates, if using.
Serve the Sheer Khurma warm or chilled, according to your preference.
Enjoy your homemade restaurant-style Sheer Khurma! It’s a perfect dessert to celebrate special occasions with friends and family.
