Easy Sheer Khurma

Sheer Khurma is a rich milk based dessert made with dates, nuts, raisins and vermicelli noodles with delicate aromas from saffron and ghee.

This post originally published in June 2017 was updated May 2019 with detailed steps and stove top recipe.

I grew up in a small, yet close-knit town in India. My Dad has a huge social circle and many of his friends who 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 would be invited over to celebrate and were offered many exquisite foods, one of which is this ambrosial dessert Sheer Khurma.

Sheer Khurma variations:

• I do not add chironji or charoli to this recipe. Chironji seeds are small seeds that taste similar to almonds. Althought 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 and I have a few times 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 in 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 seperately or along with the nuts. You can also use thicker vermicelli if that is what you have on hand.

Sheer Khurma – Instant Pot or Stove Top?

When I first published this recipe in May 2017 it was the Instant Pot recipe, as to me its more hands-off cooking. But depending on the milk you use (low fat vs full fat) and the freshness of the milk, sometimes the milk can curdle in the pressure cooker.

Here are my tips for Instant Pot Sheer Khurma

• use fresh low fat milk
• cook on low pressure mode 
• do natural pressure release 

Step by step Sheer Khurma recipe (stovetop version):

• 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).

• Add 3 cups of milk, sugar, and saffron. Give a quick stir and 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. 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 (photos 5 – 6).

• Sheer Khurma can be served warm or chilled.

Here is a good article from national geographic on how Ramadan is celebrated Around the World.

Check out some more of my easy recipes for Ramadan – Chicken Biryani, Vegetable Biryani, and Masoor Khichdi.

This recipe is my mom’s easy sheer khurma that I have enjoyed over the years. This video was recording in 2017 with my mom and we used Instant Pot but check out the detailed recipe for stove top version too.