Sheer Khurma is a traditional South Asian dessert, particularly enjoyed during the festive occasion of Eid. This rich and creamy pudding combines fine vermicelli, milk, dates, and an assortment of nuts and dried fruits, resulting in a dish that’s both indulgent and flavorful. In this post, you’ll learn how to prepare Sheer Khurma at home, discover its cultural significance, and pick up tips to perfect this festive treat.
Come JOIN US on Instagram @thebellyrulesthemind.official and Pinterest @Bellyrulesdmind and be a part of our community and discuss various recipes, tips and tricks.
- Ingredients
- Step-by-Step Instructions
- Common Mistakes When Making Sheer Khurma & How to Fix Them
- Top Tip
- Storage and Freezing
- How to Serve
- Top Tips
- Easy Homemade Sheer Khurma Recipe
- Pairing
Growing up, we would always get Sheer Khurma from our neighbors during Eid celebrations. The aroma of roasting vermicelli and cardamom would fill the air, signaling the start of the festivities. This dessert holds a special place in my heart, as it reminds me of joyful family gatherings and the excitement of sharing this sweet treat with loved ones. My two kids have also developed a fondness for Sheer Khurma, often requesting it during special occasions. Preparing it together has become a cherished family tradition, connecting us to our roots and creating lasting memories.
Ingredients
To prepare Sheer Khurma, you’ll need the following ingredients:
- Ghee (Clarified Butter): Adds a rich, buttery flavor and is used to roast the vermicelli and nuts.
- Fine Vermicelli: The main component that gives the pudding its characteristic texture.
- Whole Milk: Forms the creamy base of the dessert.
- Sugar: Sweetens the pudding to taste.
- Dates (Chopped): Provide natural sweetness and a chewy texture.
- Mixed Nuts (Almonds, Cashews, Pistachios): Add crunch and richness.
- Golden Raisins: Offer bursts of sweetness.
- Cardamom Powder: Imparts a warm, aromatic flavor.
- Kewra or Rose Water: Adds a subtle floral note.
- Saffron Strands (Optional): Enhance color and flavor
Step-by-Step Instructions
- Roast the Nuts and Dry Fruits: Heat a tablespoon of ghee in a pan over medium heat. Add the chopped nuts, raisins, and dates. Sauté for 1-2 minutes until the nuts are golden and the raisins plump up. Remove and set aside.
- Roast the Vermicelli (Seviyan): In the same pan, add another tablespoon of ghee. Add the vermicelli and roast until it turns golden brown, stirring continuously to prevent burning. Remove and set aside.
- Prepare the Kheer: In a large saucepan, boil the full cream milk over medium heat. Add cardamom powder to the boiling milk for a rich aroma. Once the milk starts boiling, add the roasted vermicelli. Cook for 5-6 minutes, stirring occasionally to prevent sticking. Continue to cook on low heat until the vermicelli is soft and the mixture thickens to your desired consistency.
- Add Sweeteners and Flavors: Add the roasted dry fruits and sliced dates to the milk. Stir in the condensed milk and mix well.
- Finish with Aromatics: Cook for another 2-3 minutes, ensuring all ingredients are well combined. Add a maximum of 2 drops of kewra or rose water for a fragrant touch. Anything more will overpower other flavors.
- Garnish and Serve: Sheer Khurma can be served warm or chilled, based on preference. Garnish with additional chopped nuts before serving.
Common Mistakes When Making Sheer Khurma & How to Fix Them
| Mistake | Result | Solution |
|---|---|---|
| Over-roasting vermicelli | Bitter taste | Roast until golden brown; avoid overcooking. |
| Skipping continuous stirring | Milk sticking to pan | Stir regularly to prevent sticking and ensure even cooking. Dont want to continous stir or baby sit the semiyan? Try our Instant Pot Sheer Khurma |
| Using thick vermicelli | Different texture | Use fine vermicelli for authentic consistency. |
Top Tip
Consistency Control: For thicker Sheer Khurma, cook longer; for a thinner consistency, add more milk.
Storage and Freezing
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigeration | Up to 3 days | Store in an airtight container. Reheat gently before serving, adding milk if needed to adjust consistency. |
| Freezing | Not recommended | Freezing may alter the texture and is generally not advised. |
Sheer Khurma is traditionally prepared during Eid-ul-Fitr and Eid-ul-Adha celebrations. It’s a symbol of hospitality and is often served to guests visiting during the festive period. The inclusion of dates and nuts not only adds to its rich flavor but also signifies the festive abundance associated with these occasions.
How to Serve
Sheer Khurma can be enjoyed on its own or paired with other festive dishes. It complements savory snacks like samosas or pakoras, balancing the flavors of a festive spread. Serving it alongside a cup of chai enhances the overall experience, making it a delightful end to any meal.
Top Tips
- Use Fresh Ingredients: Fresh nuts and high-quality dates enhance the flavor and texture.
- Adjust Sweetness: Taste and adjust the sugar according to your preference.
- Consistency Control: For a thicker pudding, cook longer; for a thinner consistency, add more milk.
Sheer Khurma is more than just a dessert; it’s a bowl of tradition, love, and celebration. From its creamy texture to the warm flavors of cardamom and richness of nuts and dates, every spoonful tells a story. Whether you’re making it for Eid, a special family dinner, or simply to relive sweet memories from home, this recipe is guaranteed to bring warmth and joy to your table. With the tips and step-by-step guide shared above, you’ll be able to create an authentic Sheer Khurma that your family will ask for again and again.
Ingredients
- For the Sevaiyan (Vermicelli) Kheer
- 2 tablespoon Ghee clarified butter
- 10-12 Almonds
- 10-12 Pistachios
- 8-10 Cashews
- 8-10 Raisins
- 5-7 Large Dates, sliced
- 1 Cup thin Vermicelli/Sevaiyan broken
- 4 Cups Full Cream Milk
- ½ Cup Condensed Milk
- 1 teaspoon Cardamom Powder
- 2 Drops Kewra Water or Rose Water
- For Garnishing
- 1 tablespoon Almonds, slivered
- 1 tablespoon Pistachios, slivered
- Dried Rose Petals optional
Instructions
- Roast the Nuts and Dry Fruits:Heat a tablespoon of ghee in a pan over medium heat.
- Add the chopped nuts, raisins, and dates. Sauté for 1-2 minutes until the nuts are golden and the raisins plump up. Remove and set aside.
- Roast the Vermicelli (Seviyan):In the same pan, add another tablespoon of ghee.
- Add the vermicelli and roast until it turns golden brown, stirring continuously to prevent burning.
- Remove and set aside.
- Prepare the Kheer:In a large saucepan, boil the full cream milk over medium heat.
- Add cardamom powder to the boiling milk for a rich aroma.
- Once the milk starts boiling, add the roasted vermicelli.
- Cook for 5-6 minutes, stirring occasionally to prevent sticking.
- Continue to cook on low heat until the vermicelli is soft and the mixture thickens to your desired consistency.
- Add Sweeteners and Flavors:Add the roasted dry fruits and sliced dates to the milk.
- Stir in the condensed milk and mix well.
- Finish with Aromatics:Cook for another 2-3 minutes, ensuring all ingredients are well combined.
- Add 2 drops of kewra or rose water for a fragrant touch.
- Garnish and Serve:Sheer Khurma can be served warm or chilled, based on preference.
- Garnish with additional chopped nuts before serving.
Video
Nutrition
Pairing
These are my favorite dishes to serve with:
- 25 Minutes Gajar Ka Halwa | Gajarela
- Kheer / Indian Rice Pudding
- Easiest Zarda Recipe (Meethe Chawal / Sweet Rice) Fluffy Rice Everytime
- Easy Gulab Jamun
Ingredients
- For the Sevaiyan (Vermicelli) Kheer
- 2 tablespoon Ghee clarified butter
- 10-12 Almonds
- 10-12 Pistachios
- 8-10 Cashews
- 8-10 Raisins
- 5-7 Large Dates, sliced
- 1 Cup thin Vermicelli/Sevaiyan broken
- 4 Cups Full Cream Milk
- ½ Cup Condensed Milk
- 1 teaspoon Cardamom Powder
- 2 Drops Kewra Water or Rose Water
- For Garnishing
- 1 tablespoon Almonds, slivered
- 1 tablespoon Pistachios, slivered
- Dried Rose Petals optional
Instructions
- Roast the Nuts and Dry Fruits:Heat a tablespoon of ghee in a pan over medium heat.
- Add the chopped nuts, raisins, and dates. Sauté for 1-2 minutes until the nuts are golden and the raisins plump up. Remove and set aside.
- Roast the Vermicelli (Seviyan):In the same pan, add another tablespoon of ghee.
- Add the vermicelli and roast until it turns golden brown, stirring continuously to prevent burning.
- Remove and set aside.
- Prepare the Kheer:In a large saucepan, boil the full cream milk over medium heat.
- Add cardamom powder to the boiling milk for a rich aroma.
- Once the milk starts boiling, add the roasted vermicelli.
- Cook for 5-6 minutes, stirring occasionally to prevent sticking.
- Continue to cook on low heat until the vermicelli is soft and the mixture thickens to your desired consistency.
- Add Sweeteners and Flavors:Add the roasted dry fruits and sliced dates to the milk.
- Stir in the condensed milk and mix well.
- Finish with Aromatics:Cook for another 2-3 minutes, ensuring all ingredients are well combined.
- Add 2 drops of kewra or rose water for a fragrant touch.
- Garnish and Serve:Sheer Khurma can be served warm or chilled, based on preference.
- Garnish with additional chopped nuts before serving.
