Festival RecipesSheer Khurma recipe

Sheer Khurma recipe

Sheer khurma, Sheer korma is a traditional dessert made during eid ul-Fitr with a fine variety of vermicelli, dates, milk, and nuts. Sheer Khurma recipe with detailed step-by-step pictures.

The rich kheer recipe made during Ramadan day and it’s a must one for this festival. Here in Singapore, they call the festival Hari Raya. I wanted to post this recipe of sheer khurma from last year but somehow I could make it only during this year. I remember reading about this Seviyan kheer for the first time in my son’s SST book while reading with him, festivals of India. Once I made this for my guests yesterday and it was a super hit. The kheer was similar to our semiya payasam but was too rich with nuts, dates, and condensed milk. Usually, they use a fine variety of semiya for this sheer khurma. We get this in the Mustafa Center. If you don’t get this in your place, use normal roasted semiya|vermicelli.

Always use full cream milk | whole milk for making this Seviyan kheer | Sheer khurma. Khoya can also be added to this Sheer khurma. It makes the Sheer korma richer.
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Sheer Khurma recipe

A traditional dessert made during eid ul-Fitr with a fine variety of vermicelli, dates, milk, and nuts.
Course Dessert
Cuisine Pakistani
Keyword dessert, sweets
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 5
Author Jeyashri suresh

Ingredients

  • 1 cup Thin vermicelli
  • 1 cup Dry fruits*
  • 5 cups Milk
  • ¾ cup Condensed milk
  • 2 tsp Ghee
  • Saffron a pinch
  • *I used pistachio cashew nuts, almonds, dates, and chironji

Instructions

  • Soak the nuts in very hot water for 15 minutes. Take out the skin from almonds and pistachios and pat dry them.
  •  I soaked chironji too but later found it very difficult to get rid of the skin. So add chironji with skin or dry roast it and phew the skin away.
  •  Chop almonds, pista, and cashew nuts lengthwise.
  •  Chop the dates too. If you get dry dates in your place, soak and use that.
  •  In a pan add ghee and add the nuts and dates.
  •  Roast them slightly, no need for a golden brown.
  •  Take out a few for garnishing.
  •  In the same pan along with the nuts add the vermicelli. I used roasted vermicelli. If using a non-roasted one, separately roast it and then add.
  •  Add the milk to this and mix well.
  •  Allow this to cook on a medium flame. Stir in between.
  •  The vermicelli will get cooked very soon and it will make the milk thicken soon.
  •  Once it gets slightly thickening, add the condensed milk.
  •  Mix well.
  •  Boil for 5 minutes.
  •  Add the saffron to this and mix well.
  •  Switch off the flame.
  •  The payasam will get thick after it cools down, so check for the right consistency.
  •  Garnish with the nuts which we kept aside.
  •  Sheer khurma is ready to serve.
  •  We all loved it.
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Notes

1. Use a thin variety of semiya for sheer khurma.
2. Adding condensed milk gives richness to this dessert, you can replace this with sugar too.
3. Sheer Khurma tastes best when chilled.
  • Use a Thin variety of semiya for this Sheer khurma.
  • Soak the nuts in very hot water for 15 minutes. Take out the skin from almonds and pistachios and pat dry them.
  • I soaked chironji too, but later found it very difficult to get rid of the skin. So add chironji with skin or dry roast it and phew the skin away.
  • Chop almonds, pista, and cashew nuts lengthwise.
  • Chop the dates too. If you get dry dates in your place, soak and use that.
  • In a pan add ghee and add the nuts and dates.
  • Roast them slightly, no need to a golden brown.
  • Take out a few for garnishing.
  • In the same pan along with the nuts add the vermicelli. I used roasted vermicelli. If using non roasted one, separately roast it and then add.
  • Add the milk to this and mix well.
  • Allow this to cook on a medium flame. Stir in between.
  • The vermicelli will get cooked very soon and it will make the milk thicken soon.
  • Once it gets slightly thickening, add the condensed milk.
  • Mix well.
  • Boil for 5 minutes.
  • Add the saffron to this and mix well.
  • Switch off the flame.
  • The payasam will get thick after it cools down, so check for the right consistency.
  • Garnish with the nuts which we kept aside.
  • Sheer khurma is ready to serve.
  • We all loved it.

Notes:

  1. Use a thin variety of Semiya for sheer khurma.
  2. Adding condensed milk gives richness to this dessert, you can replace this with sugar too.
  3. Sheer Khurma tastes best when chilled.

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