Sheer Khurma | Eid Special Recipe

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Sheer khurma or Sheer khorma or in Persian language translates to “milk with dates”. It is a festival vermicelli pudding generally prepared by Muslims on Eid ul-Fitr. A traditional festive breakfast, or a dessert generally made for celebrations.

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The main Ingredients of this dish is vermicelli, thickened milk, sugar and dates. Depending on the region the dish varies a bit in terms of different spices or nuts used.

I remember tasting a similar version at one of my friend’s place for Eid during my school days. I loved their preparation but I am not a fan of vermicelli prepared in milk so never made much, but my DH simply loves it. When I said him I need to prepare a dish and post it for Eid, the first thing that he told me was Sheer khurma.

I wanted to make Moong Dal samosa which is one of my friends mom’s traditional recipe, but then sheer khurma won. So the samosa have to wait for a little.

Recipe of Sheer Khurma

The recipe is quite simple, all you need is reduce the milk, add ghee roasted nuts and vermicelli to the milk along with sugar and you have a yummy dessert is ready. I have added a bit of saffron to enhance the flavour and I am glad I did it. One bit of this sheer khurma and you get that delicious flavour of saffron and the richness from the milk and the nuts.

Do not get tempted to add more vermicelli than mentioned below in the recipe unless you want it to be too thick. I think the ration of 1:4 works perfectly balancing the vermicelli, milk and the generous addition of nuts.

I am sharing this with Foodie Monday Bloghop where the theme for this week is Eid, i.e. #198 Eid with Foodies.

So here goes the recipe:

Ingredients

• 2 Cups Full Fat Milk
• 1/4 Cup Vermicelli
• 5-6 chopped dates (I used the soft ones, if not soak them)
• 8-10 soaked and chopped pistachio
• 8-10 soaked and chopped almonds
• 1/8 cup of Sugar (Add more if you need it very sweet)
• A pinch of saffron
• 2-3 cardamom
• 1 tablespoon of Ghee (Clarified Butter)

Preparation

• In a heavy bottom pan add the milk.
• Slit the 3 cardamom pods and into the milk.
• Let the milk simmer on medium to slow stirring in between.
• In a small bowl add in the saffron and 2-3 tbsp of milk. (Use the same milk you are using to simmer)
• In the mean time, in another pan add in the ghee.
• Once melted shallow fry the nuts and dates until golden brown.
• Remove it and in the same pan shallow fry the Vermicelli until golden brown.
• Once roasted keep it aside.
• After 25-30 minutes the milk would reduce a bit.
• Now add the roasted Vermicelli in it and let it simmer again for 10-15 minutes, until the vermicelli are soft.
• Add the sugar and cook another for 5 minutes.
• Now add in 3/4 of the nuts, saffron and mix everything.
• Switch off.
• Serve it hot or cold with a generous garnish of nuts.

Notes

• One can use nuts as per their preference.
• Do not add more Vermicelli or else the pudding will be too thick.
• If you are not using soft dates, soak them as well.
• 1 Cup =235 ml
• 1 tablespoon =15 ml

Few More Sweet recipes on my blog

• Healthy Avocado Chocolate Mousse
• Chocolate Ice Cream
• Chocolate Coconut Ice
• Shrikhand | Kesar Elaichi Shrikhand and many more….

Sheer Khurma | Eid Special Recipe

Sheer Khurma a traditional rich Vermicelli pudding made using milk, dates and nuts and prepared during Eid or festive celebrations.

5 from 9 votes

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Course: Dessert

Keyword: Milk / Condensed Milk / Evaporated Milk / Milk Powder, Nuts / Dried Fruit, Spices

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Nuts Soaking Time: 30 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Author: Renu Agrawal-Dongre

Ingredients

• 2 cup Full Fat Milk
• 1/4 Cup Vermicelli
• 5-6 chopped dates I used the soft ones, if not soak them
• 8-10 soaked and chopped pistachio
• 8-10 soaked and chopped almonds
• 1/8 cup of Sugar Add more if you need it very sweet
• A pinch of saffron
• 2-3 cardamom
• 1 tablespoon Ghee (Clarified Butter) Clarified Butter

Instructions

• In a heavy bottom pan add the milk.
• Slit the 3 cardamom pods and into the milk.
• Let the milk simmer on medium to slow stirring in between.
• In a small bowl add in the saffron and 2-3 tbsp of milk. (Use the same milk you are using to simmer)
• In the mean time, in another pan add in the ghee.
• Once melted shallow fry the nuts and dates until golden brown.
• Remove it and in the same pan shallow fry the Vermicelli until golden brown.
• Once roasted keep it aside.
• After 25-30 minutes the milk would reduce a bit.
• Now add the roasted Vermicelli in it and let it simmer again for 10-15 minutes, until the vermicelli are soft.
• Add the sugar and cook another for 5 minutes.
• Now add in 3/4 of the nuts, saffron and mix everything.
• Switch off.
• Serve it hot or cold with a generous garnish of nuts.

Notes

• One can use nuts as per their preference.
• Do not add more Vermicelli or else the pudding will be too thick.
• If you are not using soft dates, soak them as well.
• 1 Cup =235 ml
• 1 tablespoon =15 ml

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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