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 fine vermicelli cooked in ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
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 khurma or sheer korma is a Persian dessert that is a must-make for the Muslim festival of Eid. It is made in the Indian subcontinent, Afganistan, and some countries in Central Asia for Ramazan and especially Eid ul Fitr.
Sheer means milk in Persian and khurma means dates, which means ‘milk cooked with dates’ in English. Sheer khurma is a rich and creamy sevai or vermicelli pudding made by cooking ghee, milk, fine vermicelli, dates, and other dry fruits until they all come together to make a delicious delight.
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 or fine vermicelli which are very fine in thickness. You should be able to get these in a local Indian grocery store or online.
If in worst case fine vermicelli is not available, then only use the regular vermicelli.
Milk – Always use whole (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. Buy seedless dates of the best quality.
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 versions and both the methods are equally good. I personally feel that blanching and peeling the nuts is not worth the effort. It makes almost no change in taste and also reduces their nutritional value.
But feel free to choose your way or best is to 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 this process.
Saffron – Adding saffron is totally optional but 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 flavor. Try it once.
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 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.
Others -Some people also add khoya or milk powder to make the sheer kurma thicker and creamier. You can also add rose water or kewra essence to flavor this dessert. Add some dried rose petals to make it extra royal.
How to make Sheer Khurma?
Soak 15-20 strands of saffron in 2 tbsp milk and set aside. Heat 3 tbsp ghee in a large heavy bottom pot over low heat.
Once the ghee is hot, add 3-4 whole cloves, 10-12 crushed almonds, 10-12 crushed cashew nuts, 10-12 whole raisins, 2 tbsp crushed unsalted pistachios, and 2 tbsp chironji to the pot and fry on low heat until they are lightly browned (2-3 minutes). Keep stirring while frying. Remove them on a plate using a slotted spoon.
Note – The nuts get burned in just a few seconds. So be very careful while frying them. Also, crush them roughly and not finely. They will keep browning in their own heat, so remove them from the pot as soon as they turn light brown.
Crush 75 grams of fine vermicelli into 2-3 inch long pieces. Add 1 tbsp ghee and crushed vermicelli to the same pot and fry till slightly browned on low heat (3-4 minutes). Keep stirring constantly while frying to avoid them from burning at the bottom of the pan. Remove on a plate.
Wipe the pot using a kitchen towel to remove any vermicelli sticking on it. Now add 1 and ½ liter whole milk and 5-6 chopped seedless dates to the pot and cook on low heat for 10-12 minutes.
Add the roasted vermicelli and roasted nuts to the pot and cook on low heat for another 10-12 minutes until vermicelli is softened and sheer khurma is slightly thickened
Add ½ cup sugar, saffron soaked in milk, and ½ tsp cardamom powder to the pot and cook for another minute.
Sheer khurma is ready to be served. Serve it warm or chill it for a few hours before serving.
Frequently Asked Questions
This dish is generally served warm but I like to eat mine chilled. There are no rules to enjoy this dish. Just see what suits your fancy.
Use fine vermicelli specially made for making sheer korma. These are also called nylon vermicelli.
Some people add condensed milk to the sheer khorma to make it rich. You can reduce the quantity of milk in 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 kurma.
To make it in an instant pot, press SAUTE and follow the steps until adding the roasted vermicelli and roasted dry fruits to milk. Now close the lid and press PRESSURE COOK. Set the timer for 4 minutes. Once the timer goes off, do an NPR.
Pro Tips by Neha
Use fine vermicelli specially made for making sheer khurma. These are also called nylon vermicelli. You should be able to get it in an Indian store around you.
Use full-fat (whole) milk to make this dessert. It will thicken to creamy goodness increasing the taste of the dessert.
The use of dates is a must while making sheer khorma. Use seedless dates and chop them into small pieces before adding them to the milk.
You can also add or skip adding saffron. Adding saffron makes it richer and flavorful, but skiping it would also give a different yet delicious version.
Some people like their sheer khorma thin and some like it thick. You can adjust the consistency by adding less or more milk.
Chironji is not available easily sometimes and it also goes bad soon. So if you wish, you can skip adding it.
Serving Suggestions
It is traditionally served during Eid with other snacks or even as a dessert along with the main course.
You can also serve this delectable sheer khurma as a dessert with any other festive meals or for other special occasions or just try when you like to.
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 it’s 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. If if has thickened, then add some more milk while heating.
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Recipe Card
Sheer Khurma Recipe
Ingredients
- 15-20 strands saffron (soaked in 2 tbsp milk)
- 4 tablespoons ghee (divided)
- 3-4 whole cloves
- 10-12 crushed almonds
- 10-12 crushed cashew nuts
- 10-12 whole raisins
- 2 tablespoons crushed unsalted pistachios
- 2 tablespoons chironji
- 75 grams fine vermicelli
- 1 and ½ litre whole milk
- 5-6 chopped dates
- ½ cup sugar
- ½ teaspoon cardamom powder
Instructions
- Soak 15-20 strands of saffron in 2 tbsp milk and set aside.
- Heat 3 tbsp ghee in a large heavy bottom pot over low heat.
- Once the ghee is hot, add 3-4 whole cloves, 10-12 crushed almonds, 10-12 crushed cashew nuts, 10-12 whole raisins, 2 tbsp crushed unsalted pistachios, and 2 tbsp chironji to the pot and fry until they are lightly browned (2-3 minutes). Keep stirring while frying. Remove them on a plate using a slotted spoon.
- Note – The nuts get burned in just a few seconds. So be very careful while frying them. Also, crush them roughly and not finely. They will keep browning in their own heat, so remove them from the pot as soon as they turn light brown.
- Crush 75 grams of fine vermicelli into 2-3 inch long pieces. Add 1 tbsp ghee and crushed vermicelli to the same pot and fry till slightly browned on low heat (3-4 minutes). Keep stirring constantly while frying to avoid them from burning at the bottom of the pan. Remove on a plate.
- Wipe the pot using a kitchen towel to remove any vermicelli sticking on it. Now add 1 and ½ liter whole milk and 5-6 chopped seedless dates to the pot and cook on low heat for 10-12 minutes.
- Add the roasted vermicelli and roasted nuts to the pot and cook on low heat for another 10-12 minutes until vermicelli is softened and sheer khurma is slightly thickened.
- Add ½ cup sugar, saffron soaked in milk, and ½ tsp cardamom powder to the pot and cook for another minute.
- Sheer khurma is ready to be served. Serve it warm or chill it for a few hours before serving.
ankita suman
Thank you for the awesome recipe…it just came out perfect….please post more iftar recipe..and the recipes which we can make on eid…take care
Sana Batool
what a wonderful Recipe thanks for sharing this amazing Recipe ….I am going to try this one soon.
msnehamathur
Thnx a lot Sana
Niyatee
Hi did you add dried rose petals to it too? your presentation looks lovely
Neha Mathur
Yes, these are dried rose petals.
Roshan Ali Idrisi
How much cost and ingredant required for 40 person
Neha Mathur
This recipe serves 6-8 people. You can multiply it according to your need. I have not calculated the cost so no idea.