Hyderabadi Sheer Khurma or Sheer Korma is a traditional recipe that 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 flavor. Here is a step by step recipe of how to make it.
Here are some more dessert recipes that you can make on Eid – Zafrani Pulao, Seviyan Kheer, Hyderabadi Double Ka Meetha, Shahi Tukda, Thandai Shahi Tukra, and Gulab Jamun.
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About This Recipe
Sheer Kurma is a Persian dessert that has now become very popular in the Indian subcontinent and is a must make for Eid.
Sheer means milk in Persian and khurma means dates, which 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.
This is a popular sweet that is made in every Muslim household during Eid. The taste of this Hyderabadi Sheer Khurma, rich with dry fruits, ghee, and saffron, will linger in your mouth for long.
Prepare huge servings of Hyderabadi Sheer Korma, arrange a get together with your loved ones and savor it with them, and weave life long memories.
This dessert is,
- Lip Smacking
- Rich & Creamy
- Easy to make
- A favorite Eid dessert
- A popular dessert for festivals
- Loaded with dry fruits
Ingredients
Vermicelli – To make authentic Sheer Korma, you will need fine vermicelli. Please do not use the regular vermicelli to make this dessert.
Look out for Nylon Vermicelli which is very fine in thickness.
Milk – Always use full-fat milk to make this dish.
Dates – 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 – Dry fruits give a very nice crunch to this dessert. I have added Almonds, Cashews, Raisins, Pistachios, and Chironji.
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.
Ghee – A tempering of ghee is given to it at the start of making it. Do not skip that process too.
Saffron – Adding saffron is totally optional but like when added to any dessert saffron gives a very unique aroma and taste to the dish.
Cloves – Cloves when added into ghee gives this Sheer Khorma an amazing flavour.
Sugar – For added sweetness, we will add a little amount of sugar along with dates. If you like your Kheer to be not very sweet, you can even skip adding sugar.
Cardamom Powder – Along with cloves, we will also add cardamom powder, that along with flavor also adds an aroma to the Khurma.
You can also add in some rose petals to make it extra royal.
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.
Your Sheer Khurma is ready to be served.
Frequently Asked Questions
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.
Use fine vermicelli specially made for making sheer korma. These are also called Nylon Vermicelli.
Some people even add Condensed milk in the Sheer Khorma to make it rich. You can reduce the quantity of milk into half and add condensed milk instead. In this case, do not add sugar, as condensed milk is sweet enough.
But I do not recommend adding condensed milk, as it alters the taste of traditional Sheer Khurma.
Storage Suggestions
Sheer Khurma stays good in the refrigerator for almost 2-3 days, when stored in an airtight container. Do not leave it outside for more than 8 hours, as its a delicate dessert.
This can be easily frozen in a freezer-safe box for about 2 months. 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.
Serving Suggestions
It is traditionally served during Eid with other snacks or even as a dessert along with the main course.
Not only, Eid, but you can also serve this delectable Sheer Khurma as a dessert with your festive meals or even during other special occasions or weekend meals.
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Recipe Card
Sheer Khurma Recipe
Ingredients
- 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)
- ¼ cup Sugar
- 15-20 strands Saffron (Soaked in 2 tbsp milk)
- ½ tsp Cardamom Powder
Instructions
- 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.
