Traditional Sheer Khurma

Sheer Khurma is a special sweet dish made with dates, nuts, raisins, and vermicelli noodles, roasted in nutty ghee and cooked in saffron laced milk. Check out all the details on how to make this ambrosial dessert with a step-by-step recipe.

What is Sheer Khurma?

Sheer Khurma or Sheer Khorma literally means “milk with dates” in Persian. This Sevai or vermicelli pudding is a must-have during the holy month of Ramadan as well as on the last day, celebrated as the festival of Eid by Muslims around the world. Traditionally made from dried dates this special dish is served as breakfast on the morning of Eid after the prayer and is enjoyed by the guests throughout the day.

I grew up in a small, yet close-knit town in India. My Dad has a huge social circle. Many of his friends celebrate Ramadan, fast from morning until sunset during this holy month. The last day which is Eid or as I remember calling it “Ramzan Eid” is a big celebration involving family, friends, and the community. We were always part of this wonderful celebration and got to enjoy a feast of exquisite foods. One of which is this ambrosial dessert Sheer Khurma.

Variations

• I do not add Chironji or Charoli to this recipe. Chironji seeds are small seeds tasting similar to almonds. Although delicious, they can be hard to find and they can go bad quickly. For me, it is hard to find the bad seeds in a bag of Chironji. Few times I have ruined the taste of my dishes with rancid Chironji, so I skip them. If you have good quality Chironji on hand, you can add 2 tablespoons to this recipe along with almonds.
• I have used pre-roasted thin wheat vermicelli noodles in this recipe. You can also use regular vermicelli and roast them separately or along with the nuts. You can also use thicker vermicelli if that is what you have on hand.

Instant Pot or Stove Top

When I first published this recipe in May 2017 it was an Instant Pot recipe. For me, it’s more hands-off cooking. Depending on the milk you use (low fat vs full fat) and the freshness of the milk, the milk may curdle in the pressure cooker. So I have also added a detailed recipe on how to make Sheer Kurma on the stovetop.

Tips

Here are my tips for Instant Pot Sheer Khurma

1. use fresh low fat milk – Full fat milk when pressure cooked separates milk proteins and fats so it can look curdled, while stale milk can potentially curdle during pressure cooking cycle
2. cook on low pressure mode – Cooking on low pressure mode will avoid the milk fats being separated during the pressure cooking cycle which makes the milk look curdled
3. do natural pressure release – This will allow the milk to naturally cool down and will also avoid milk getting spurted out causing the pressure release valve to clog

Instructions

Step by step Sheer Stovetop Khurma recipe:

Step 1: Roast all the dry ingredients

In a medium pot, add ghee, almonds, pistachios, cashews, and dates. Roast for 2 to 3 minutes on medium-high heat stirring frequently. Add raisins, vermicelli, coconut, and poppy seeds. Mix well and roast for another 1 to 2 minutes as coconut and poppy seeds turn light brown (photos 1 – 4).

Step 2: Add milk, sugar and boil

Stir in milk, sugar, and saffron. Then, cook on medium heat for 8 to 10 minutes as the sheer khurma comes to a rolling boil and the vermicelli is cooked soft. If needed add an additional 1 to 2 cups of milk and bring the sheer khurma to your desired consistency. NOTE: Sheer khurma will continue to thicken as it cools down and you can always add more milk if needed (photos 5 – 6).

Serving

Sheer Khurma can be served warm or chilled. I often prepare all the dry ingredients up to a week ahead and keep them refrigerated. Roasted dry ingredients can also be refrigerated for up to a week. Refrigerate cooked sheer khurma for up to 3 days and reheat in microwave or stovetop.

Love easy desserts? You may also enjoy:

• Rice Kheer
• Pineapple Sheera
• Sweet Coconut Rice
• Makhana Kheer
• Sevai Kheer

Wondering what else to serve for Ramadan. Here are some recipes that are popular and make a perfect pairing with Sheer Khurma

• Chicken Biryani
• Egg Biryani
• Brown Rice Chicken Biryani
• Chickpeas Biryani
• Vegetable Biryani
• Masoor Khichdi

This recipe is my mom’s easy sheer khurma which I have enjoyed over the years. This video recording from 2017 taken with my mom uses the Instant Pot. Although, check out the detailed recipe for the stove top version. 

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Recipe

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5 from 8 votes

Easy Sheer Khurma

A Ramadan special dessert made with ghee, milk, dates, assorted nuts, vermicelli, poppy seeds and saffron!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Cuisine: Indian

Servings: 6

Calories: 428kcal

Author: Archana Mundhe

Ingredients

• ▢ ¼ cup pistachios
• ▢ ¼ cup Almonds I use blanched slices
• ▢ ¼ cup cashews
• ▢ 12 pitted dates
• ▢ 2 tablespoons ghee
• ▢ ¼ cup raisins
• ▢ ½ cup thin vermicelli roasted
• ▢ ¼ cup shredded unsweetened coconut
• ▢ 1 tablespoon white poppy seeds
• ▢ 5 cups low-fat milk divided
• ▢ ¼ cup sugar
• ▢ 1 pinch saffron
• ▢ 1 teaspoon vanilla

Instructions

• Soak Pistachios in warm water for 10 minutes. Remove the skin and slice thin. If using whole almonds soak them in hot water for 10 minutes. Remove the skin and slice thin. Slice cashews and dates.
• Heat ghee in the Instant Pot or a medium pot on stovetop. Add almonds, pistachios, cashews, and dates. Roast for 2 to 3 minutes.
• Add raisins, vermicelli, coconut and poppy seeds. Mix well and roast for another 1 to 2 minutes as coconut and poppy seeds turn light brown 
• Add 3 cups of milk, sugar, and saffron and give a quick stir.

  If using stovetop: cook on medium heat for 8 to 10 minutes or until the sheer khurma comes to a rolling boil and the vermicelli is cooked soft. 

  If using Instant Pot: close the lid with the pressure valve to sealing. Cook on Manual(low) for 5 minutes. Allow the pressure to release naturally.
• Stir in vanilla. Add additional 1 to 2 cups of milk to bring the sheer khurma to your desired consistency. Tip: Sheer khurma will continue to thicken as it cools down. So you can also add more milk as needed or just before serving.
• Bring to the sheer khurma to a gentle boil, stirring frequently. Enjoy Sheer Khurma hot or chilled.

Video

Notes

• If you have good quality chironji on hand, you can add 2 tablespoons to this recipe along with almonds. 
• I have used pre-roasted thin wheat vermicelli noodles in this recipe. You can also use regular vermicelli and roast them separately or along with the nuts. You can also use thicker vermicelli if that is what you have on hand. 

Prepping Tips

1. I often prepare all the dry ingredients up to a week ahead and keep them refrigerated.
2. Roasted dry ingredients can also be refrigerated for up to a week.
3. Cooked Sheer Khurma can be refrigerated for up to 3 days and reheated in a microwave or stovetop.

Nutrition

Calories: 428kcal | Carbohydrates: 54g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 132mg | Potassium: 579mg | Fiber: 4g | Sugar: 28g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 1.5mg

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Update Notes: This recipe was originally posted in 2017, and was updated in May of 2019 with a stove top recipe as well as new photos and tips.