Hyderabadi Sheer Khurma or Sheer Korma is a traditional recipe which is a must make for the festival of Eid. This Eid dessert is made using nylon vermicelli cooked in milk and dry fruits. Saffron is added to it for a unique flavour. Here is a step by step recipe of how to make it.
Sheer Khurma is a delicious sweet made using fine vermicelli and is loved in India, Pakistan, and Afghanistan.
India is a country with rich cultural heritage.
There are many different communities living together in harmony and each one has its own set of customs, rituals, and festivals which are celebrated with much enthusiasm and passion.
The holy month of Ramadan is going on and Muslims all over the world are eagerly waiting to see the Eid ka Chand and break their month-long fasting with lots of celebration.
I remember visiting my Muslim friends’ houses on the eve of Eid and gorge on the spread of delicacies which were served.
One thing that was made in every house was this Hyderabadi Sheer Khurma, rich with dry fruits, ghee, and saffron, the taste of this sweet still lingers on my palate.
Because of Eid, I thought to share this recipe which I came up with keeping all the previous tastings and a few minutes of research on the internet with all my readers who would want to make it for Eid.
Prepare huge servings of Hyderabadi Sheer Korma, arrange a get together with your loved ones and savour it with them and weave life long memories.
What is Sheer Khurma?
It is a Persian dessert which has now become very popular in the Indian subcontinent and is a must make for Eid.
It means ‘milk cooked with dates’ in English and is made by cooking milk, fine vermicelli, dates and other dry fruits until they all come together to make a delicious delight.
To make authentic Sheer Korma, you will need fine vermicelli. Please do not use the regular vermicelli that’s available in the market.
Look out for Nylon Vermicelli which is very fine in thickness.
Always use full-fat milk to make this dish.
Adding dates in it is a traditional method and that’s how this dish gets its name.
So do not skip adding dates.
Dry fruits give a very nice crunch to this dessert.
Some people blanch and peel the dry fruits and some don’t.
I have had both the versions and both the methods are equally good.
So choose your way or best is make it once with blanched dry fruits and once with the peel on and see which one do you like better.
A tempering of ghee is given to it at the start of making it. Do not skip that process too.
Adding saffron is totally optional but like when added to any dessert saffron gives a very unique aroma and taste to the dish.
To make it even richer, you can give a second tempering of ghee and cloves once the dessert is ready.
Transfer the cooked sheer khurma in the serving bowl.
Heat 1 tbsp ghee in a pan. Add a few cloves and let them crackle for a few seconds.
Now pour this ghee over the khurma.
Can you freeze Sheer Khorma?
This can be easily frozen in a freezer-safe box. When ready to eat, just thaw it on the counter for 2-3 hours and then micro it until it is warm.
You can heat it over stove top too on medium heat.
Pro Tips by Neha
Use fine vermicelli specially made for making sheer khurma. These are also called nylon vermicelli.
Use full-fat milk to make this dessert. It will thicken to creamy goodness increasing the taste of the dessert.
Use of dates is a must while making this dessert. Use seedless dates and chop them into small pieces before adding them in the milk.
Crush the clove slightly before adding it in the ghee as it will release the flavours better.
You can also add or skip adding saffron. Adding saffron makes it richer and flavourful but skipping it gives a whole new flavour to the dish.
Add some more milk if the sheer korma gets too thick.
You can also add some rose water or kewda essence to this dessert.
Is it eaten Hot or Cold?
This dish is generally served warm but I like to eat mine chilled. There are no rules to enjoy a dish. Just see what suits your fancy.
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Step By Step Recipe
Heat ghee in a heavy bottom pan.
Add cloves and dry fruits and fry till they are slightly browned. Remove them on a plate.
Add vermicelli and fry till slightly browned. Remove on a plate.
Now add milk and dates in the same pan and cook for 10-12 minutes until the milk is slightly thickened.
Add the roasted vermicelli and dry fruits and cook for another 10-12 minutes until vermicelli is softened.
Add sugar, saffron and cardamom powder and cook for another minute.
Ready sheer khurma.
Sheer Khurma Recipe
- 3 tbsp Ghee
- 3-4 Clove
- 10-12 Almonds (Crushed)
- 10-12 Cashew Nuts (Crushed)
- 10-12 Raisins
- 2 tbsp Pistachios (Crushed)
- 2 tbsp Chironji
- 1 cup Fine Vermicelli
- 1 litre Full Fat Milk
- 5-6 Dates (Chopped)
- 1/4 cup Sugar
- 15-20 strands Saffron (Soaked in 2 tbsp milk)
- 1/2 tsp Cardamom Powder
- Heat ghee in a heavy bottom pan.
- Add cloves, almonds, cashew nuts, raisins, pistachios and Chironji and fry till they are slightly browned. Remove them on a plate.
- Add vermicelli in the pan and fry till slightly browned. Remove on a plate.
- Now add milk and dates in the same pan and cook for 10-12 minutes until milk is slightly reduced.
- Add fried vermicelli and dry fruits and cook for another 10-12 minutes until vermicelli is softened.
- Add sugar, saffron soaked in milk and cardamom powder and cook for another minute.
- Transfer the Sheer Khurma in serving bowls.
- Garnish with almonds and pistachio slivers.
- Serve warm.