Sheer Khurma Recipe
Learn how to make delicious Sheer Khurma, the perfect festive Eid ul Fitr dessert. Step by step photos included with all the tips and trick to make it.
- 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*
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.
Ghee or Butter: Traditionally ghee is used for sheer khurma, but I feel it solidifies as it cools down, which leaves an after taste / texture. If you want to avoid this, then definitely go for butter.
Assorted nuts: I use pistachios, cashew nuts, and almonds. You can also add chironji, dried dates (chuawaray) and raisins.
Nylon Vermicelli: It’s important to use thin nylon vermicelli, as that’s the traditional way of making vermicelli. Normal vermicelli (which is thicker), is not an ideal option, but can be substituted in a pinch.
Evaporated milk: Isn’t used traditionally, but I like that it makes the sheer khurma thicker and creamier, without having to really cook the sheer khurma for a long time. It is optional however.
Sugar: You may adjust the amount of sugar according to your desired taste.
Calories: 366kcal | Carbohydrates: 63g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 114mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg