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.
Also, check out

• Shahi badam vermicelli kheer
• Caramel payasam

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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 minutes

Cook Time 20 minutes minutes

Total Time 45 minutes 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.