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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.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Pakistani
Keyword: dessert, sweets
Servings: 5
Author: Jeyashri suresh


  • 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


  • 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.


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.