Sheer Khurma Recipe with step by step photos and video. Sheer khurma is a rich dessert made with fine vermicelli, milk, dates, dry fruits and ghee. Dates are cooked in full fat milk , ghee roasted fine vermicelli , dry fruits and nuts are added and flavoured with freshly pound cardamom powder.
About This Recipe
Sheer Khurma actually originates from Persia. “Sheer” means milk in Persian and “khurma” means dates. Around the world it is a dish associated with Muslim celebrations and truly represents the essence of Eid-ul-Fitr and Eid al-Adha .
Sheer Khurma is not only popular in Pakistan but in Afghanistan, India, and many parts of Central Asia. Irrespective of the community , this rich vermicelli pudding is adopted by Indians and has become a part of many festive celebrations.
Traditionally the main ingredients in sheer khurma are vermicelli, milk, and dates. But as time passes , depending on the region and society there is a different take on this delectable dessert.
Along with the simplicity of making , richness and taste of this dessert , leaves you asking for more. Though its hard to resist such a delectable dessert , its always recommened to eat small portion as its too high on calories .
Pro Tips and Variations to Sheer Khurma Recipe
- Milk : Full Fat Cream Milk is recommended for making Sheer Khurma . As fat in the milk adds lots of richness to the dessert. Also I have used Condensed Milk in this recipe , you may skip using condensed milk , if you don't want to add on richness and extra calories to the dessert. Instead of condensed milk , you can also add khoya / Mawa to make it more tastier and rich. Source : Chef Ranveer Brar
- Sugar : I have not used Sugar in this sheer khurma recipe as condensed milk adds sweetness , but if you skip condensed milk , then use ¼ - ⅓ cup of sugar , as this dessert will not be too sweet.
- Dry Fruits and Nuts : Dates are the most important fruit in this recipe . Use Semi Dry Dates variant for this recipe , soft dates and dry dates are not recommended here. Dry nuts of your choice can be added . Dessicated Coconut adds flavour , but its truly optional.
- Ghee / Clarified Butter : Adding I TSp of Ghee before boiling milk not only adds richness but avoids scorching of milk from buttom .
- Vermicelli : Fine Vermicelli also known as Nylon Vermicelli is used in this recipe. Never use regular or thick variant vermicelli to make this recipe.
- Cloves and Saffron : Both of these ingredients are optional but adding it adds lot of flavours and aroma to the dish.
- Cardamom and Nutmeg : For flavouring , recommened to use freshly pound cardamom powder. Nutmeg is optional ,as per availability.
- Serving Suggestions : As this dessert thickens , you can thin out by adding little milk while serving.
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Looking for more Kheer Recipes , Don't forget to check the following recipes, I'm sure you will love these recipes as much as I do :
RECIPE CARD FOR SHEER KHURMA
Sheer Khurma Recipe
Equipment
- Frying pan
- Deep Pot
Ingredients
- 1 litre Full fat Milk
- 10-12 Semi Dry Dates - Deseeded and chopped
- 1 cup Condensed Milk
- 6-8 saffron strands - optional
- 4 Tbsp Ghee Clarified Butter - 3.5 tbsp + 1 Tsp , divided
- 1 Cup Fine Vermicelli - Nylon Vermicelli
- 8-10 Cashews - roughly chopped
- 8- 10 Almonds - roughly chopped
- 2 Tbsp Pistachios - roughly chopped
- 2 Tbsp Charonji
- 10-12 Raisins
- 2 Tbsp Desiccated Coconut - optional
- 4 Cloves
- ½ Tsp Cardamom Powder
- 1 pinch Nutmeg - optional
Instructions
- In a thick bottom pan , add 1 Tsp of ghee / clarified butter and bring 1 litre milk to boil.
- When it comes to boil , stir well , regulate flame to medium heat and add chopped dates.
- Now add in 1 cup of condensed milk and stir well.
- Add saffron strands, stir well , let it continue to boil on low flame .
- Meanwhile , in another pan heat 3.5 Tbsp of ghee/ clarified butter .
- Add 4 cloves , allow it to release its oil for about 30 seconds .
- Now regulate flame to low and add all chopped nuts one by one , lastly add raisins .
- Fry till raisins puffs up , now add 1 cup of fine vermicelli , also called as Nylon vermicelli.
- Continue to roast on low heat until it turns slightly browned.
- Now add desiccated coconut and give a quick stir.
- Transfer the roasted vermicelli and nuts into boiling milk.
- Stir well everything and continue to cook on low flame till it thickens slightly.
- Turn off the stove . Add cardamom powder and nutmeg powder.
- Mix well everything and serve. You can serve hot , warm or cold.
Video
Notes
- This dessert tends to thicken even after turning off the flame , so while serving you can thin out by adding little milk .
Step by Step Directions to make Sheer Khurma
In a thick bottom pan , add 1 Tsp of ghee / clarified butter and
bring 1 litre milk to boil.
When it comes to boil , stir well ,
regulate flame to medium heat and add chopped dates.
Now add in 1 cup of condensed milk and stir well.
Add saffron strands, stir well , let it continue to boil on low flame .
Meanwhile , in another pan heat 3.5 Tbsp of ghee/ clarified butter .
Add 4 cloves , allow it to release its oil for about 30-60 seconds .
Now regulate flame to low and add all chopped nuts one by one , lastly add raisins .
Fry till raisins puffs up , now add 1 cup of fine vermicelli , also called as Nylon vermicelli.
Continue to roast on low heat until it turns slightly browned.
Now add desiccated coconut and give a quick stir.
Transfer the roasted vermicelli and nuts into boiling milk.
Stir well everything
and continue to cook on low flame till it thickens slightly.
Turn off the stove . Add cardamom powder and nutmeg powder.
Mix well everything and serve. You can serve hot , warm or cold.
This dessert tends to thicken even after turning off the flame , so while serving you can thin out by adding little milk .
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