Learn how to make delicious Sheer Khurma recipe, the perfect festive Eid ul Fitr dessert. Step by step photos included with all the tips and trick to make it.
There's something so special about Sheer Khurma, because of its association with Eid. It's usually made on the morning of Eid ol Fitr, and is eaten for breakfast after Eid namaz.
Sheer means milk and Khurma means dates in Persian.
This festive dessert is traditionally made with dates which are soaked in water overnight. I didn't have any on hand so skipped them. Alternatively, you may use normal dates as well.
While traditionally this recipe is made by roasting the nuts & vermicelli in ghee, butter is a great alternative.
I like to use a mix of almonds, cashews and pistachios. Raisins are a great addition too, and you can add them at the end with the rest of the nuts. No need to toast the raisins.
Traditionally, it's eaten warm but is also really delicious eaten cold too.
How to Make It (Step by Step)
- Start by melting ghee or butter in a pot, and add the nuts.
- Roast for a few minutes until fragrant. Remove from pot, and set aside for later use.
- Add vermicelli to the same pot, and roast it for a few minutes until golden brown and nutty.
- Be careful not to burn the vermicelli, so keep stirring during this step.
5.) Add milk and cardamom to the pot.
6.) Cook on medium heat for 10-15 minutes, while stirring.
7.) Add the sugar, and cook another 5-7 minutes, while stirring.
8.) Add the evaporated milk, and cook an additional 5 minutes until slightly thickened.
9.) Add the roasted nuts, and stir.
10.) Remove from heat, and serve warm or cold, depending on your preference.
Tips & Tricks
- Roast the nuts in ghee.
- Use thin nylon vermicelli and roast it in plenty of ghee to make it nutty and aromatic.
- Use full fat milk for a creamy sheer khurma.
- If you want an extra indulgent sheer khurma then add some evaporated milk. Alternatively, you can use condensed milk too.
- It will thicken upon cooling, so don't worry if it doesn't seem thick enough. Btw, sheer khurma is not supposed to be very thick, like kheer or seviyan.
Hope you enjoy this festive and delicious recipe!
Mored Delicious Traditional Desserts:
Sheer Khurma Recipe
Ingredients
- 1/4 cup ghee or butter*
- 1/4 cup assorted nuts*
- 1 litre full fat milk
- 1 cup nylon vermicelli*
- 1/2 cup evaporated milk*
- 2 green cardamoms crushed
- 1/2 cup sugar*
Instructions
- In a medium sized pot, heat half of the ghee. Add the nuts, and saute for 2 minutes. Remove from pot and set aside.
- Add the remaining ghee, and the vermicelli. Roast on medium heat for 2-3 minutes, until golden and fragrant.
- Now add the milk with the cardamom pods.
- Cook on medium heat for 10-15 minutes while stirring.
- Add the sugar and cook another 5- 7 minutes. Finally add the evaporated milk and cook for an additional 5 minutes.
- Remove from heat and transfer to serving dish.
- Sheer Khurma can be eaten warm or cold. It will thicken upon cooling.
This is a very traditional recipe of Pakistani Punjab. I wish I could live there for some time to eat the delicious dishes. I enjoy these vicariously. I feel nostalgic too.
Hi, another great recipe. Also very well written and explained. I particularly like the tips at the end. I will have to try this soon. I may use half sugar and half sweetener.