Sheer Khurma, a traditional dessert with nuts and dates made during the Eid festivities. This rich and creamy dessert is made with milk, nuts and vermicelli. A traditional dish in Indian Subcontinent (India and Pakistan and parts of Central Asia).
It is believed to be originated in Persia but is not a staple delicacy in many homes around the world. Eid Ul- Fitar and Eid Ul-Adha are incomplete without Sheer Khurma or Meethi Seviyan in the festive menu.
About the recipe
I have fond memories of Eid from my childhood. It was the day when I looked forward to visiting my school's best friend's house, to gorge on the Eid delicacies prepared by aunty(her mom). My favourite were the soft melt in mouth Shami Kebabs followed by Biryani, Dahi Bade and Khurma. Since a long time I wanted to ask her this recipe but somehow I kept on forgetting. It's Eid time and I was thinking what to post for my readers on Eid and then I remembered aunty's Eid spread and these Meethi Seviyan.
And, here is the Sheer Khurma recipe the way it is made at her place. I made very minute changes as per the ingredients available to me. My son who is not a much fan of nuts based desserts finished off a full bowl of chilled seviyan without complaining!!
What is Sheer Khurma
Sheer Khurma is a must make dessert/dish in Muslim households. Their friends from other communities look forward to a bowl of this rich creamy dessert loaded with nuts and flavours.
Sheer is Milk and Khorma is Dates. I have read many recipes. online for this desserts and everyone has their own way of making it. Though the basic ingredients remain the same.
It is a an easy and quick pudding and doesn't take very long to cook. A under 30 mins. recipe. if you have all the ingredients in hand.
Ingredients to make Sheer Khurma
Milk- Use full fat milk to get the right creamy texture. If you are taking non fat milk, then increase the quantity as it will take more time and amount to reduce and get the creamy texture.
Seviyan or Vermicelli- Thin and long vermicelli also known as seviyan are used in the recipe. Though you can use the regular semolina vermicelli which is used in making Vermicelli Pulao or Jave can also be used. You can get Seviyan at the Indian/Pakistani grocery store if you are living out of India. Also, you can order it from Amazon or any online store. I had roasted seviyan. You use the unroasted one as mostly it is used in the recipe.
Ghee- Desi lends a special aroma to this dessert. Nuts and vermicelli are roasted in ghee and then added to boiling milk.
Dates- Special dried dates, also known as Chuara are used. I didn't have the dried dates so I used the ones which I had in my pantry. Dried dates are used in recipe as these hold shape and don't get soggy while being cooked in milk.
Mixed Nuts- In the recipe I have used Almonds and Cashew nuts. You can use any combination of nuts like Almonds, Cashew nuts, Pistachios, Raisins etc . Many people also use Chironji. you can also add golden raisins also, I used cranberries as I ran out of raisins and the nearby store also didn't had it.
Coconut- Grated or finely sliced or chopped dry coconut/khopra.
Spices for Flavour- GreenCardamom(Elaichi), Cloves(Laung), Saffron(Kesar) are used for. flavouring. Many add rose water also which lends it a wonderful aroma. I have add only cloves and green cardamom.
How to make Sheer Khurma
As mentioned earlier also, every household depending on the region has slight different way of making it as per the ingredients available. In most of the recipes I read, they roast the nuts and vermicelli in ghee, whereas, as per my friend they only roast vermicelli in ghee. They don't roast nuts in ghee just add it directly after adding vermicelli.
Chop the nuts and dates. Try chopping vertically as it the characteristic way of adding chopped nuts in the recipe.
Firstly in a pan, add 1 tsp ghee then add cloves and green cardamom. Then add milk and keep it to boil on low flame. After 2-3 mins. of one boil, add chopped dates. Boil till it reduces to half. Keep on stirring in between.
Meanwhile, in another pan add 2 tsp ghee and roast vermicelli till is starts giving roasted aroma and turns brown. I already had roasted seviyan but I roasted it for a min. to get the typical desi ghee flavour.
Next roast the nuts, raisins (if using) or cranberries. Roast nuts till it gives roasted aroma and raisins puff up. All through this keep the flame to low as the nuts may burn if on high flame.
When milk is reduced to half, add roasted vermicelli and nuts.
Cook for another 5-10 mins. or till it starts to thicken. Do not cook it to a very thick consistency, as it thickens on cooling.
Switch of the gas.
Garnish with toasted coconut(grated/flakes). Top it with more nuts and dried rose petals and serve hot or chilled.
Sheer Khurma Variations
Another variation in the recipe is that you can soak the nuts and dates overnight also, as suggested in this recipe, by my blogger friend Maria Nasir. Her way of making this creamy pudding is a slightly different though the basic ingredients remain the same.
You can add Kewra water or saffron for flavour variation.
Many people roast dates also, do it if you want.
Tips to make Perfect Sheer Khurma
- Use full fat milk and simmer it on low flame till it reduces to half.
- Use thin vermicelli which are sold by the name of seviyan. These are very thin long wheat noodles. Break seviyan before roasting.
- If using unroasted seviyan, roast till it gives aroma. I already had roasted seviyan so roasted it just for a couple of seconds so that the aroma of ghee infuses in it.
- Roast nuts on low flame. Roasting on high flame may burn the chopped nuts.
- I add sugar in the end to avoid sticking and burning of pudding after adding sweetener.
- Add sugar accordingly as we are use dates, raisins or cranberries(natural sweetener) in the recipe.
Frequently Asked Questions
Traditionally sheer Khurma is made with thin and long vermicelli. But, if you are not able to source it then, you can use the semolina or the thick and small strands one.
Ghee lends a unique flavour and aroma to khorma but due to any health reasons if you avoid ghee in your diet you can skip it. Roast vermicelli in very little or or altogether skip it and dry roast the nuts and vermicelli.
Yes you can make this traditional Eid Dessert one day ahead of serving. It thickens on cooling so keep it of flowing consistency. Add some milk before serving if it gets very thick. Cold if serving chilled/cold and add while reheating when serving hot/warm.
More recipes to celebrate Eid and the Holy Month of Ramadan
Lucknowi Dum Biryani(Vegetarian),
Maamoul Cookies(Dates filled Cookies)
More Milk Puddings from my blog that you will love to try
Meethe Jave/Vermicelli Kheer(made with semolina vermicelli recipe from Western Uttar Pradesh),
Recipe card
Sheer Khurma
Ingredients
- 1½ l Milk Full Fat Milk
- 70 g Seviyan Long and thin vermicelli
- ¼ cup Chopped Nuts Almonds, Cashew nuts , Pistachios
- ¼ cup Dried or firm Dates
- 1-2 tbsp Raisins or Cranberries
- 2 tbsp Grated Coconut
- 3-4 Cloves
- 3-4 Green cardamom Choti Elaichi
- 1 tsp Green Cardamom Powder
- 2-3 tbsp Desi Ghee use as required
- Sugar as required
Instructions
- Chop the nuts and dates. Try chopping vertically as it the characteristic way of adding chopped nuts in the recipe.¼ cup Chopped Nuts
- In a pan, add 1 tsp ghee then add cloves and green cardamom.3-4 Cloves, 3-4 Green cardamom
- Then add milk and keep it to boil on low flame. After 2-3 mins. of one boil, add chopped dates. Boil till it reduces to half. Keep on stirring in between.1½ l Milk, ¼ cup Dried or firm Dates
- Meanwhile, in another pan add 2 tsp ghee and roast vermicelli till is starts giving roasted aroma and turns brown. I already had roasted seviyan but I roasted it for a min. to get the typical desi ghee flavour.2-3 tbsp Desi Ghee, 70 g Seviyan
- Next roast the nuts, raisins (if using) or cranberries. Roast nuts till it gives roasted aroma and raisins puff up. Keep the flame to low as the nuts may burn if on high flame.1-2 tbsp Raisins or Cranberries, ¼ cup Chopped Nuts
- When milk is reduced to half, add roasted vermicelli and nuts.
- Cook for another 5-10 mins. or till it starts to thicken. Do not cook to a very thick consistency, as it thickens on cooling. Switch off the gas.
- Add cardamom powder and then sugar. Add and mix sugar.1 tsp Green Cardamom Powder, Sugar
- Cook for another 1-2 mins. and then switch off the gas.
- Garnish with toasted coconut(grated/flakes). Top it with more nuts and dried rose petals and serve hot or chilled.2 tbsp Grated Coconut
Notes
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