It’s almost Eid and I couldn’t do without sharing this classic Eid dessert on the blog this week. Sheer Khurma is a rich vermicelli pudding made with milk, lots of nuts, dates and sugar!
The dish literally means milk with dates. Its often made during Eid in the Indian subcontinent, Afghanistan and also parts of central Asia. Eid festivities are kind of incomplete until and unless you have Sheer Khurma!
I have very fond memories of waiting eagerly for Sheer Khurma during Eid. One of my dad’s friend who was a muslim, sent us this dessert religiously on Eid every year. Isn’t that the sweetest thing? I would wait every year for that special delivery.
And the moment it arrived, I would eat it like there was no tomorrow. Oh, it used to be so good!
Seviyan (that’s what vermicelli is called in Urdu/Hindi) was cooked often in my house too in form of a kheer. But it was just plain kheer with milk and sugar. This Sheer Khurma which came from uncle’s house used to be so rich and creamy and nothing like I have ever had.
With Eid around the corner, I was craving for that Sheer Khurma again. But now I don’t live in India and well now I am food blogger too so when the craving strikes, you just go ahead and make it!
I am so glad I made it though, it brought back such fond memories.
This Sheer Khurma is a Rich & Creamy Dessert!
✓ made with whole milk, which makes it very creamy.
✓ rich with all nuts and dried fruits like cashews, pistachios, almonds, raisins and dates!
✓ flavored with rose water and cardamom.
✓ can be served warm or cold. I personally love it chilled.
✓ saffron and coconut can also be added to the sheer khurma if you prefer. I haven’t used these ingredients in this recipe.
Few Tips on Making Sheer Khurma
1. One of the most important things here is to use whole milk. If you use fat-free or 1% milk, the result won’t be the same. So please use whole milk for this recipe.
2 The pudding really thickens as it cools down, so I suggest adding a little milk before serving. It’s a personal choice anyway, if you like it thick then just let it be.
3. Be careful on the amount of sugar in this recipe. Dates and raisins also add to the sweetness so start adding 1 tablespoon at a time and then add more as needed.
4. You really need to use lots of nuts and dried fruits in Sheer Khurma but the most important one is dates. You cannot miss it!
5. Add khoya (dried milk solids) to make it richer and more flavorful. It’s optional but recommended.
6. Consistency of sheer khurma is a personal preference. I like mine thick. If you prefer a thinner khurma, use only 3/4 cup of vermicelli in stead of 1 cup as mentioned in the recipe and use more milk.
Hope you guys enjoy this Eid special Sheer Khurma Recipe. Eid Mubarak everyone! 🙂
Method – How to Make Sheer Khurma Recipe
1- Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan.
2- Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.
3- Now to the same pan, add the seviyan (vermicelli) and mix well.
4- Roast the seviyan for around 3 minutes until it starts becoming a light golden brown in color.
5- Now add the khoya/mawa and roast for another 1-2 minutes. This step is optional, you may skip it.
6- Next add the milk to the pan and stir. Increase heat to medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn’t stick to the bottom of the pan.
7- Once the milk comes to a boil, lower the heat to medium and let is boil for around 8 minutes.
8- After 8 minutes, the milk will reduce and thicken slightly, at this point add in the sugar and mix.
9- Transfer back the fried nuts into the pan and mix.
10- Also add the rose water and mix.
11- And also the cardamom powder.
12- Cook for 2-3 more minutes on medium-low heat and then turn off the heat.
Serve Sheer Khurma warm or chilled. I love it cold!
If you’ve tried this Sheer Khurma Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram, Pinterest and Twitter to see what’s latest in my kitchen!
- 2 tablespoons ghee 30 ml
- 10-15 cashews broken
- 10-12 almonds chopped
- 10-12 pistachios chopped
- 10-15 golden raisins
- 6-7 large dates chopped or use 10 small dates
- 1 cup broken vermicelli
- 1/2 cup grated mawa optional
- 1 liter whole milk
- 4 tablespoons sugar or to taste
- 1.5 teaspoon rose water
- 1/2 teaspoon cardamom powder
- Heat ghee in a pan on medium heat. Once hot, add the chopped nuts, raisins and dates to the pan.
- Cook for 1-2 minutes until the nuts are fragrant and turn golden brown. The raisins will plump up. Remove the nuts from the pan and set them aside.
- Now to the same pan, add the seviyan (vermicelli) and mix well.
- Roast the seviyan for around 3 minutes until it starts becoming a light golden brown in color.
- Now add the khoya/mawa and roast for another 1-2 minutes. This step is optional, you may skip it.
- Next add the milk to the pan and stir. Increase heat to medium high and let the milk come to a boil. Stir often in between so that vermicelli doesn't stick to the bottom of the pan.
- Once the milk comes to a boil, lower the heat to medium and let is boil for around 8 minutes.
- After 8 minutes, the milk will reduce and thicken slightly, at this point add in the sugar and mix.
- Transfer back the fried nuts into the pan and mix.
- Also add the rose water and the cardamom powder and mix.
- Cook for 2-3 more minutes on medium-low heat and then turn off the heat.
- Serve Sheer Khurma warm or chilled.
21 thoughts on “Sheer Khurma”
Not the authentic version. Sorry
I would love to learn your version, please share 🙂 I grew up eating seviyan and this is how it was made in my house (minus the dates). I believe every family has their own way of making it, and I would love to know what’s yours. I never claim anything to be authentic, I don’t think recipes have any copyrights either, everyone makes them differently, I only share how I make them. You don’t have to follow them if you don’t like the sound of it, no problem. But as an Indian, born and brought up in India, I can definitely say that I have had many bowls of sheer khurma during Eid 🙂
FWIW I love your recipe and made it a number of times. Thank you for sharing the love! ♥️
Thanks for the awesome recipe… made it 1st time yday, it was amazing & friends loved it too
When I have cooked, milk curdled post adding sugar it. Please Suggest what to do in such cases?
milk shouldn’t curdle if you boiled it and cooked it on medium heat. Maybe your milk was about to get spoiled that’s why it happened or the sugar had some impurities in it which caused the milk to curdle. I don’t know what to do now honestly. Maybe sieve the mixture, then use the curdled milk n rice and mix it will with potatoes and onions, spices and make tikkis? Just a suggestion.
I have never made any asian sweet dish- we not keen on them – but I’m gonna attempt this tomorrow morn In.Sha.Allah for eid.revive some old eid traditions and maybe if it’s a hit a new tradition for our household ?
Just got done making this, tastes amazing and super quick to make, cant wait to have ot tomorrow In sha Allah!
great! Eid Mubarak! 🙂
I just made it it’s delicious thanks for the recipe !
Creamy succulent slurpy with dry fruits , rose water & cardamom aromatic…
Tickles !! taste buds 🙂
Hi, Manali. Wonderful recipe. Looks delicious and nice presentation.
Looks so delicious! Love the photos Manali!
Have never had a dessert made with vermicelli…we usually make them in soups, or stirfries…this is exotic and delicious!
It’s a very famous dessert Angie 🙂 Hope you get to try it someday!