Sheer Khurma literally translates to “milk with dates” and is one of the most cherished Eid desserts in South Asia and the Middle East. This royal delicacy is made by simmering fine roasted vermicelli in full-fat milk, enriched with ghee, dry fruits, saffron, and cardamom. The addition of dates, often symbolic during Eid, makes this dessert naturally sweet and wholesome.
The process begins with roasting nuts and vermicelli in ghee for a deep, nutty flavor. The milk is then simmered with dates until slightly thickened, which enhances the richness. Finally, the saffron milk and cardamom add a luxurious fragrance and golden hue.
Sheer Khurma can be served warm or chilled, making it versatile for different occasions. It is creamy yet light, sweet but not cloying, and has a delightful texture from the vermicelli and crunchy nuts. Traditionally, it is prepared early in the morning on Eid and shared with family, friends, and guests.
Roast the Nuts:
Heat 3 tbsp ghee in a heavy-bottomed pan over low heat. Add cloves, almonds, cashews, raisins, pistachios, and chironji. Fry for 3–4 minutes until golden and aromatic. Remove to a plate.
Roast the Vermicelli:
In the same pan, add 1 tbsp ghee. Roast the vermicelli on low heat until lightly golden and fragrant (3–4 minutes). Remove to a plate.
Cook the Milk:
Add milk and chopped dates to the same pan. Simmer for 10–12 minutes, stirring often to prevent sticking.
Add Vermicelli & Nuts:
Add roasted vermicelli and fried nuts. Cook for another 10–12 minutes until vermicelli softens and the mixture thickens slightly.
Flavoring:
Stir in sugar, saffron-infused milk, and cardamom powder. Cook for 1 more minute.
Serve:
Serve warm for comfort or chill for a few hours for a refreshing version. Garnish with extra nuts before serving.
Tips and Tricks
- Do not overcook – Sheer Khurma thickens as it cools, so leave it slightly runny when turning off the heat.
- Sweetness control – Adjust sugar depending on the sweetness of dates and personal preference.
- Extra creaminess – Use 2 tbsp condensed milk instead of sugar for a richer version.
- Flavor boost – A few drops of rose water or kewra water can enhance aroma.
- Nut variations – You can add dried apricots, figs, or even coconut slivers for more texture.
Frequently Asked Questions
Yes. Replace ghee with coconut oil or vegan butter, and use almond or oat milk instead of dairy milk.
Absolutely! Sheer Khurma tastes even better after resting. Store in the fridge for up to 2 days and reheat gently before serving.
Fine, thin vermicelli (seviyan) is traditional. Thicker vermicelli will alter the texture and may need longer cooking.
Yes. Use toned milk and reduce ghee slightly for a lighter version, though the traditional taste comes from full-fat milk.
