A dessert that fills your kitchen with the aroma of warm spices, toasted nuts and dates simmering in milk. This rich and delicious vermicelli treat is a must-have for celebrations, but who needs an occasion? My Sheer Khurma recipe is quick, easy, and packed with dried fruits.
I wanted to learn and recreate the sheer khurma recipe because I love the simplicity of milk-based puddings and was curious to see how it compares to my mom's semiya payasam. The verdict? Are you kidding me? Moms' win-no contest! 😆 But stick around till the end of this post…you might discover the truth for yourself! 😉
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📖What is Sheer Khurma?
So, by now, we know this is a rich festive milk-based celebration dessert. But what does it mean? The name comes from Persian, where "Sheer" means milk and "Khurma" means dates. It was introduced to the Indian subcontinent during the Mughal era and has since evolved with regional influences.
The classic recipe is slow-cooked and simmered with dried dates, a mix of nuts and roasted thin vermicelli. This version is time-consuming because we rely on the full-fat milk and dates to give body to the pudding.
However, in modern times, this dessert has evolved with quicker variations using sweetened condensed milk or evaporated milk for the desired colour and creaminess. No matter how you make it, it remains a special treat that I urge you to try.
😍Here's Why You'll Love this Recipe
The first time I made it, I followed the classic method of simmering the milk with dried dates. It took f-o-r-e-v-e-r! The long cooking time does not justify making a small batch. If I'm going to spend that much time, I'd rather make a big batch and enjoy the effort! Right?
So, the second and third time around, I used sweetened condensed milk in my recipe to get it right enough so you can easily see how different it looks from your mom's payasam! 😆
- Dates and nuts are always a win!
- Easy to make, but looks like a lot of work has gone into it - a great way to impress!
- Can be served warm or chilled!
Ready to try? You can double or triple the recipe to make a big batch using the Recipe card feature.
🛒Ingredients
Here's a list of key ingredients you need to make the best Sheer Khurma at home. I have included possible substitute options for a few items. Don't go by the quantity shown in the image. Please refer to the recipe card for details.
- Milk: Use full-fat whole milk for the best-tasting dessert. You may prepare the milk using milk powder as per the pack instructions and then use it in the recipe.
- Spices: You will need whole cardamom pods and a clove to flavour the milk. Try not to skip. If using powder form, add only towards the end of cooking.
- Sweetened condensed milk: This helps achieve a richer texture and thickens the milk more quickly. The sweetness mostly comes from the dates.
- Saffron strands: It is a celebration treat, so take out the treasured box of saffron and use a pinch. You deserve it!
- Rose water: A must in my opinion. I am okay if you give saffron a miss, but try not to skip both.
- Ghee: If you don't have it, make some with butter. Otherwise, use a mix of butter and neutral oil.
- Thin roasted whole wheat vermicelli: I would not use a regular vermicelli for this recipe. It doesn't bring the same texture or feel. But you may use it as a last resort. Try roasting them until golden, as I did in my semiya upma recipe.
- dried fruits & nuts: You will need a mix of pistachios, almonds, cashews, golden raisins and dates. This is what makes Sheer Khurma different from other similar dishes, so do not skip.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🥣Types of Equipment Required
- Heavy-bottomed saucepot - Prevents the milk from burning.
- Small frying pan or skillet - For roasting nuts, dates and vermicelli.
- Wooden spoon or silicone spatula - If you haven't already, keep a stash of wooden spoons separately for cooking dessert dishes. You can add tags to the handle for quick identification.
🔪Steps to make Sheer Khurma
As always, have your ingredients ready. Slice the nuts and dates and keep aside.
In a deep saucepan, add the milk, cardamom and clove. Bring this to a gentle boil over medium heat. At this stage, you may add a small pinch of saffron too.
In a separate small pan, heat ghee and fry the sliced almonds, pistachios and cashews until crisp and golden. Then add the raisins and chopped dates and fry until they soften. This step won't take more than 2 minutes.
Carefully, transfer the fried nuts and dates into the pot of simmering milk. Keep stirring the milk often.
In the same pan, add another tablespoon of ghee and fry the thin toasted vermicelli until coated with ghee.
Again, transfer it to the pot of simmering milk along with all the ghee from the pan. Mix well and let it cook for about 10-12 minutes until the vermicelli softens.
Stir in condensed milk and cook until thickened. Add and stir in rose water and switch off. The pudding will thicken as it cools down. Serve warm or chilled.
💡Serving Suggestions
- Sheer Khurma is best served warm or chilled, depending on your preference. During Eid mornings, it's traditionally enjoyed as a special breakfast treat.
- If serving at a lunch or dinner party, complement it with Sulaimani tea or Kahwa for a relaxing experience.
- For a lunch menu, I highly recommend you try my biryani or korma and serve it with kebabs. For dessert, serve this khurma, sooji halwa or falooda!
Tips
- Make sure your pot is free of any savoury dish smell. Wash with hot water before using it to make any sweet dish.
- Always cook Sheer Khurma on low heat and stir frequently. This prevents the milk from sticking to the bottom and burning, ensuring a creamy and smooth texture.
- Don't step away while frying the nuts and dates, as it is easy to go from golden to burnt.
Recipe FAQs
Yes! Sheer khurma tastes even better after resting for a few hours as the flavours develop. Just reheat before serving.
If it becomes too thick while still cooking, add a bit more warmed milk to loosen it up. If it has become too thick after storing, add water or milk and reheat.
For sheer khurma, thin vermicelli (also called seviyan) is traditionally used. This type of vermicelli is much finer than the regular pasta-style vermicelli and cooks quickly in the milk. If using unroasted vermicelli, dry-roast it in a pan with a little ghee until golden brown, then add it to the dish. Always opt for wheat-based seviyan for the best texture and flavour!
I have used mabroom dates. Traditionally, hard dried dates are used, so they soften and melt with simmering milk. But for a quicker version, you can use any soft and sweet dates. If your dates are dry, soak them in water or milk to use.
❄️Storage
Store leftover sheer khurma in an airtight container in the fridge for up to 3 days. The milk thickens over time, so add a little water or milk while reheating.
More Great Recipes with Vermicelli
Looking for other recipes using vermicelli (all kinds)? Try these:
My mom will not be very pleased if I tell her Sheer Khurma is the better one. But no one needs to know...😉 Now that you have this foolproof Sheer Khurma Recipe, it's time to give it a try!
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📖 Recipe Card
Sheer Khurma Recipe
Ingredients
For milk base
- 2 cups full-fat milk
- 1 green cardamom
- 1 clove
- 2 tablespoon sweetened condensed milk
- 1 pinch saffron strands
- 1 teaspoon rose water
For frying dried fruits:
- 2 tablespoon ghee
- 1 tablespoon pistachios, chopped lengthwise
- 1 tablespoon almonds, chopped lengthwise
- 1 tablespoon whole cashews, chopped roughly
- 1 tablespoon golden raisins
- 3 dates, pitted and chopped
For frying thin vermicelli
- 1 tablespoon ghee
- ½ cup vermicelli, (the thin and roasted kind) (30g)
For garnish
- chopped nuts
- dried rose petals
Instructions
- Add the milk, cardamom, clove and saffron in a large wide saucepan and bring this to a boil on medium heat.2 cups full-fat milk1 green cardamom1 clove1 pinch saffron strands
- Meanwhile, heat ghee in another skillet and fry the sliced almonds, pistachios and cashews on a medium heat until golden. (2 mins)2 tablespoon ghee1 tablespoon pistachios chopped lengthwise1 tablespoon almonds chopped lengthwise1 tablespoon whole cashews chopped roughly
- Add and fry the golden raisins and chopped dates until softened. (1 min)1 tablespoon golden raisins3 dates pitted and chopped
- Pour the fried items along with the ghee into the pot of milk. Reduce the heat and start stirring it often. This will prevent scorched bottom.
- Add more ghee to the same skillet and fry the crushed vermicelli until darkens a bit. Again, pour this into the milk and stir. (2 mins)1 tablespoon ghee½ cup vermicelli (the thin and roasted kind) (30g)
- Keep stirring and cooking the milk until it starts to simmer.
- Stir in the condensed milk and cook until thickens. (10 mins)2 tablespoon sweetened condensed milk
- Finish off by stirring in some rose water.1 teaspoon rose water
- Serve warm or chilled garnished with chopped nuts and dried rose petals.chopped nutsdried rose petals
Notes
Nutrition Info
As always, leaving you with an interesting read about Silk Road.
Famidha Ashraf says
One dessert that requires minimal effort but gets everyone taste and go mmmmm...