Sheer Khurma is a rich and festive dessert that delivers indulgence in every bite. With roasted vermicelli, dates, nuts, and raisins gently simmered in saffron-infused milk and ghee, it brings all the warmth and joy of a special celebration. I hope you enjoy making it with this easy step-by-step recipe!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Jump to:
Sheer Khurma brings back the sweetest memories for me. I grew up in a small and close knit town in India where my dad had a big circle of friends, many of whom celebrated Ramadan. Eid, or as I lovingly called it “Ramzan Eid,” was always such a joyful day filled with warmth, laughter, and the most delicious food. One dish I still remember so fondly is Sheer Khurma, a rich and creamy vermicelli pudding with dates that is traditionally enjoyed for breakfast on Eid and shared with friends and family throughout the day. It is one of those desserts that truly feels like a celebration in every bite.
To make your Ramadan celebrations even more special, pair this beloved dessert with festive mains like Chicken Biryani, Egg Biryani, or a hearty Vegetable Biryani; each one a delicious way to bring everyone together around the table.
Ingredient Notes
Sheer Khurma is a flexible and forgiving recipe, which makes it easy to adapt based on what you have in your pantry. Here are a few tips to help you get the best results:
- Vermicelli – Use thin vermicelli (or pre-roasted thin vermicelli) for the most authentic texture. You can find it at most Indian grocery stores. If you’re using thicker varieties like Bambino, just be sure to cook them a little longer until they’re soft and tender.
- Dates – Traditional Sheer Khurma uses dried dates (also called chuhare), but I often use regular pitted dates for convenience. They slice easily, cook faster, and still add that signature sweetness. Feel free to use whichever type you prefer.
- Milk – Whole milk gives the creamiest texture, but low-fat milk works too if you want something lighter.
- Nuts – A mix of blanched, thinly sliced almonds, pistachios, and cashews adds lovely texture, aroma, and visual appeal. Use what you have on hand, or just stick to your favorites.
- Poppy Seeds – Known as khus khus, these add a subtle crunch and flavor. If you don’t have them, it’s okay to skip.
- Raisins – Any variety works—golden, green, or black. They plump up nicely when simmered in milk and add a pop of sweetness.
- Coconut – Shredded, unsweetened coconut adds a nice bite and a hint of nuttiness. It’s optional but highly recommended.
- Saffron – Just a few strands give a beautiful golden color and floral aroma, adding a touch of elegance that makes this dessert feel extra special.
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 the coconut and poppy seeds turn light brown.
- 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.
- Add 1 to 2 cups of milk and bring the sheer khurma to your desired consistency. Sheer khurma will continue to thicken as it cools down, and you can always add more milk if needed.
Serving
Serve Sheer Khurma warm or chilled. I often prepare all the dry ingredients up to a week ahead and keep them refrigerated. Refrigerate roasted dry ingredients for up to a week. Refrigerate cooked Sheer Khurma for up to 3 days and reheat in the microwave or stovetop.
Tips
- 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 prevent 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, also avoiding 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 that taste 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 it 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.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Easy Sheer Khurma
Recipe Video
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.
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
♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
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!