Sheer Khurma
Sheer khurma is a rich pudding of fine vermicelli, milk, dates, nuts and cardamom, made for Eid in many South Asian homes. The name comes from the Persian words for milk and dates. The vermicelli is toasted in ghee with the nuts, then simmered in whole milk until soft and creamy, so the whole pot is ready in about 35 minutes.
Published
- Prep Time
- 10 mins
- Cook Time
- 25 mins
- Total Time
- 35 mins
- Servings
- 6 servings
How do you make Sheer Khurma?
To make sheer khurma, fry almonds, pistachios, cashews, raisins and sliced dates in 2 tbsp ghee, then toast 50 g fine vermicelli until golden. Add 1 L whole milk, simmer for 10-12 minutes until the vermicelli is soft, then stir in sugar and cardamom and cook 5 minutes more. Serve warm or chilled, topped with nuts.
- Total time
- 35 mins
- Calories
- 330 per serving
- Protein
- 9 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Equipment
Heavy-bottomed pot · Wooden spoon or silicone spatula
Quick Directions
Fry the nuts and dates
Melt the ghee in a heavy-bottomed pot over medium-low heat.
Toast the vermicelli
Add the vermicelli to the ghee left in the pot and stir over low heat for 2-3 minutes, until golden brown and fragrant.
Simmer in the milk
Pour in the milk, raise the heat to medium and bring to a boil, stirring so it does not catch on the bottom.
Sweeten and finish
Stir in the sugar, cardamom and saffron milk and simmer for 5 minutes more, until creamy and lightly thickened.
Serve
Serve warm or chilled in small bowls, topped with the reserved nuts and dates.
Step-by-Step Instructions
Follow these detailed steps to make the perfect sheer khurma.
Fry the nuts and dates
Melt the ghee in a heavy-bottomed pot over medium-low heat. Add the almonds, pistachios and cashews and fry for 1-2 minutes, until lightly golden. Add the raisins and dates and stir for 30 seconds, until the raisins plump. Lift out about 2 tbsp of the mixture for the garnish.
Toast the vermicelli
Add the vermicelli to the ghee left in the pot and stir over low heat for 2-3 minutes, until golden brown and fragrant. If your vermicelli is sold pre-roasted, 1 minute is enough.
Simmer in the milk
Pour in the milk, raise the heat to medium and bring to a boil, stirring so it does not catch on the bottom. Lower the heat and simmer for 10-12 minutes, stirring often, until the vermicelli is soft and the milk has reduced slightly.
Sweeten and finish
Stir in the sugar, cardamom and saffron milk and simmer for 5 minutes more, until creamy and lightly thickened. It thickens further as it cools. Take the pot off the heat and stir in the rose water, if using.
Serve
Serve warm or chilled in small bowls, topped with the reserved nuts and dates.
Recipe Tips
- Use fine wheat vermicelli, often sold as seviyan or sewai, not rice vermicelli. Rice noodles turn mushy and do not give the same texture.
- Keep the heat at medium-low once the milk is in and scrape the bottom often. Milk scorches easily, and a burnt taste spreads through the whole pot.
- The vermicelli keeps soaking up milk as it stands, so stir in a little warm milk to loosen it before serving.
Variations
- Use 6-8 dried dates (chhuhara) instead of soft dates. Soak them in warm milk for a few hours or overnight, then slice them; they stay chewier.
- For a richer pudding, stir in 1/4 cup sweetened condensed milk with the sugar and reduce the sugar to 2 tbsp.
- Add 1 tbsp chironji (charoli) seeds or a handful of chopped walnuts with the other nuts.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 9 g |
| Carbs | 42 g |
| Fat | 15 g |
| Saturated fat | 6.5 g |
| Fibre | 2 g |
| Sugar | 32 g |
| Sodium | 80 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in a covered container for up to 3 days.
- Reheat
- Warm gently over low heat, stirring in milk to loosen it, or serve it cold straight from the fridge.
Sheer Khurma FAQs
What does sheer khurma mean?
The name comes from Persian: sheer means milk and khurma means dates. The dish is built around those two ingredients, along with fine vermicelli and ghee-fried nuts.
What is the difference between sheer khurma and seviyan kheer?
Both are vermicelli cooked in milk. Sheer khurma is richer, with dates and plenty of ghee-fried nuts, and is often made for Eid. Seviyan kheer is usually simpler, with just vermicelli, milk, sugar and cardamom.
Should sheer khurma be served hot or cold?
Either works. Served warm, it is thinner and silkier. Chilled, it sets thicker, so stir in a splash of milk before serving.
Why did my sheer khurma get too thick?
The vermicelli keeps absorbing milk as it sits. Stir in warm milk a little at a time until it is as loose as you like.
Can I make sheer khurma ahead for Eid?
Yes. Make it the day before, keep it covered in the fridge and loosen it with warm milk when you reheat or serve it.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
