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 flavored with freshly pound cardamom powder.
Note : Sheer Khurma Images here are updated from 2 different occasions .
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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 .
Ingredients ,Tips and Variations
- 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 teaspoon 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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Step by step directions
In a thick bottom pan , add 1 teaspoon 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 tablespoon 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 .
This recipe post is recently updated with new images.
Recipe Card
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 tablespoon Ghee Clarified Butter - 3.5 tablespoon + 1 teaspoon , divided
- 1 Cup Fine Vermicelli - Nylon Vermicelli
- 8-10 Cashews - roughly chopped
- 8- 10 Almonds - roughly chopped
- 2 tablespoon Pistachios - roughly chopped
- 2 tablespoon Charonji
- 10-12 Raisins
- 2 tablespoon Desiccated Coconut - optional
- 4 Cloves
- ½ teaspoon Cardamom Powder
- 1 pinch Nutmeg - optional
Instructions
- In a thick bottom pan , add 1 teaspoon 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 tablespoon 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 .
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