Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
2 white bowls with sheer khurma
Print Recipe Pin Recipe
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

Ingredients

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
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry