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.
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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.
Ingredients
Sheer Khurma is a versatile recipe as you can substitute the ingredients based on what you have on hand.
- Thin Vermicelli - I recommend using thin vermicelli (or roasted thin vermicelli) for this recipe. It is readily available in Indian grocery stores. If you have other thicker varieties like the bambino vermicelli, make sure to cook them until they are soft and tender.
- Dates - Although the traditional recipe uses dried dates I love the convenience of regular dates that can be sliced easily and also cook faster. If you prefer using dry dates, go ahead and slice them up, and use them.
- Milk - Use whole milk for a creamier texture or you can also use low-fat milk.
- Nuts - blanched and thinly sliced pistachios, cashews and almonds add a wonderful texture and aroma while making the dish visually pleasing
- Poppy Seeds - also known as "Khus Khus" adds a nice crunchy bite and flavor, if you don't have poppy seeds skip them.
- Raisins - Light green, golden, or black raisins can be used
- Coconut - shredded unsweetened coconut adds wonderful texture and nutty flavor
- Saffron - a few strands add a beautiful golden hue and floral aroma and is often added to South Asian desserts
How to Make Sheer Khurma
- 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).
- 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 the microwave or stovetop.
Tips
Here are my tips for Instant Pot Sheer Khurma
- 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 the pressure cooking cycle
- cook on low-pressure mode - Cooking on the low-pressure mode will avoid the milk fats from being separated during the pressure cooking cycle which makes the milk look curdled
- do natural pressure release - This will allow the milk to naturally cool down and will also avoid milk from getting spurted out causing the pressure release valve to clog
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. A 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 Recipe Update
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, some readers noticed that the milk curdles in the pressure cooker. So I have included this detailed recipe on how to make Sheer Kurma on the stovetop.
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
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Recipe
Easy Sheer Khurma
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
- 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.
- Cooked Sheer Khurma can be refrigerated for up to 3 days and reheated in a microwave or stovetop.
- 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.
Nutrition
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Update Notes: This recipe was originally posted in 2017, and was updated in May 2019 with a stovetop recipe as well as new photos and tips.
a little Swiss, a little Canadian says
Sounds delicious! ?
Archana says
Thank you!
Lathiya says
Amazing recipe share Archana
Archana says
Thank you Lathiya!
Zahida says
Are you using the cup that came with the instant pot?
Archana says
Hi Zahida, I am using a regular 8 OZ cup measure
annika says
Gorgeous list of ingredients!
Archana says
Thank you Annika ?
AP says
So the milk “broke” forming paneer like pieces or in other words its a disaster when I made it. What went wrong do you think?
Archana says
If the pot is not clean or if the milk is old it will curdle upon heating.
Vidya says
Does this end up tasting like paneer Khmer then?
Archana says
Not sure because mine does not split , but you really don’t want paneer KHEER when making Sheer Khurma
Blake says
Can you use almond or coconut milk?
Archana says
yes for almond milk.
NT says
Hi, when you say Vanilla means, is it Vanilla flavor essence?
Archana says
yes!
Sadiya Ahmed says
Hello, can I use condensed milk instead of sugar in the instant pot?
Archana says
Hi, do not use condensed milk during pressure cooking as it's too thick and may cause BURN. Instead, stir it in after the pressure cooking cycle completes.
Sadiya Ahmed says
Wow thanks for the heads up! Will do!
Sonal says
Hi - do you use fresh coconut or can we use unsweetened desiccated coconut?
Archana says
Unsweetened desiccated coconut is perfect for this recipe.
Pri says
Hi. I want to try this recipe and I don't have unsweetened dessicated coconut. Can I use fresh grated coconut?
Archana says
yes!