Sheer Khurma Recipe

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Sheer Khurma—An Eid 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—and a small batch! Ready to make this festive favourite in a short time? Let’s do this! 😍

This small-batch Sheer Khurma Recipe serves four, bringing you all the classic flavors and rich ingredients with a quicker, hassle-free preparation!

Three small bowls of sheer khurma on a serving tray.

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! 😉

Jump to:

📖What is Sheer Khurma?
😍Here’s Why You’ll Love this Recipe
🛒Ingredients
🥣Types of Equipment Required
🔪Steps to make Sheer Khurma
💡Serving Suggestions
👩🏽‍🍳Pro Tips
Difference Between Sheer Khurma, Seviyan, and Kheer
☝️Recipe FAQs
❄️Storage
🍲More Related Recipes
Did you make this recipe?
📖 Recipe Card
💬 Comments

📖What is Sheer Khurma?

I am including this section to share what I have learned with curious minds like me.

So, by now we know that Sheer Khurma is a rich and festive milk-based Eid day 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 Sheer Khurma recipe is simple yet indulgent—full-fat milk is slow-cooked and simmered with dried dates, a mix of nuts and roasted thin vermicelli. No condensed milk or sugar is added because the sweetness comes from the dates. This version is time-consuming as 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 when 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 sheer khurma 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 cuts down the simmering time since it thickens the milk more quickly. I add a small amount just to add richness to the milk. You can swap with sugar and extra milk if needed. 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. Else, 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. I have used Ikea's Sensuell sauteuse.
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.

Image showing adding fried nuts and dates to the simmering milk.

Carefully, transfer the fried nuts and dates into the pot of simmering milk. Keep stirring the milk often.

Frying toasted thin vermicelli in a pan.

In the same pan, add another tablespoon of ghee and fry the thin toasted vermicelli until coated with ghee.

Adding toasted thin vermicelli to the simmering milk.

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.

sheer khurma bowls garnished with rose petals.

💡Serving Suggestions

Sheer Khurma is best served warm or chilled, depending on your preference. During Eid mornings, it’s traditionally enjoyed after the Eid prayer as a special breakfast treat. You can also pair it with warm samosas or pakoras for a quick treat for guests. If serving at a lunch or dinner party, complement it with Sulaimani tea or Kahwa for a relaxing experience.

For a themed lunch menu, I highly recommend the puff pastry sambosa, kabuli pulao rice or the Afghani chicken curry and flatbreads.

👩🏽‍🍳Pro Tips

Make sure your pot is free of any savoury dish smell. Wash with hot water before using it to make Sheer Khurma or 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.

Difference Between Sheer Khurma, Seviyan, and Kheer

Think all milk-based desserts with vermicelli are the same? Not quite! Here’s how they differ:

Sheer Khurma, as you already know by now, is the ultimate Eid dessert—rich, creamy, and loaded with nuts and dried fruits. It has a thick, luxurious texture and is meant to be indulgent.
Seviyan (Seviyan Kheer) is like sheer khurma’s simpler cousin. It’s made with just vermicelli, milk, sugar, and cardamom, giving it a lighter, thinner consistency.
Kheer is a broader category of Indian milk puddings, usually made with rice, lentils, or vermicelli. It’s more porridge-like and doesn’t always include nuts or saffron.

So, while they may sound similar, they all look and taste different with their unique charm!

☝️Recipe FAQs

Can I make sheer khurma ahead of time?

Yes! Sheer khurma tastes even better after resting for a few hours as the flavours develop. Just reheat before serving.

What if my sheer khurma becomes too thick?

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.

Which vermicelli is used for sheer khurma?

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 before adding it to the dish. Always opt for wheat-based seviyan for the best texture and flavour!

What kind of dates should I use for this recipe?

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.

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! Whether you make it for Eid or just to satisfy your sweet tooth, this rich and creamy dessert is always a crowd-pleaser. Don’t forget to share your experience in the comments below – I’d love to hear how it turned out! 😊

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📖 Recipe Card

As always, leaving you with an interesting read about Silk Road.