sheer khurma recipe, how to make sheer khurma

sheer khurma is a rich sweet dessert made with vermicelli, milk, dates, dry fruits and ghee. 'sheer' stands for milk and 'khurma' stands for dates in persian language.
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sheer khurma recipe with step by step photos – sheer khorma or sheer korma is a rich mughlai dessert of vermicelli pudding made during festive occasion of eid ul-fitr. sheer khurma is made with milk, vermicelli, dried dates and sugar. ‘sheer‘ stands for milk and ‘khurma‘ stands for dates in persian language.

sheer khurma recipe, sheer korma recipe

how is sheer khurma made

sheer kurma is a rich dessert consisting of various dry fruits, ghee and milk. this is an easy recipe and there are different variations of making sheer kurma. in this variation, i have roasted the vermicelli first and then added it to milk. the vermicelli is then cooked for some more minutes till they become soft. as the vermicelli-milk mixture thickens towards the end, the dry fruits which have been fried in ghee are added.

i just needed to add 1.5 tbsp sugar in this sheer korma as the dates i used were very sweet. both dates and raisins contribute to the sweetness. so adjust the proportion of sugar accordingly and as per your taste. also, use the fine variety of vermicelli.

this delicious sweet pudding is an excellent dessert to be made in winters as it has lot of dry fruits which give a lot of heat & warmth to the body. best to have the sheer khurma hot or warm during winters.

in india, many sweet pudding are made with rice or vermicelli during festive occasions. few of the popular festival pudding recipes are:

sheer khurma

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:18 minutes
Total Time:28 minutes
Course:desserts,sweets
Cuisine:north indian
Servings (change the number to scale):2 to 3
4.63 from 8 votes
sheer khurma recipe, sheer korma recipe
sheer khurma is a rich sweet dessert made with vermicelli, milk, dates, dry fruits and ghee. 'sheer' stands for milk and 'khurma' stands for dates in persian language.

INGREDIENTS FOR sheer khurma

(1 CUP = 250 ML)
  • 500 ml milk OR 2 cups full fat organic milk
  • 1 tablespoon ghee
  • 1 to 1.5 tablespoon sugar or as required (the dates and raisins add a lot of sweetness to the milk, so add sugar accordingly.)
  • ½ cup broken seviyan (whole wheat vermicelli)
  • 7 to 8 cashews, chopped (kaju)
  • 8 to 9 almonds, sliced (badam)
  • 8 to 9 unsalted pistachios, sliced (pista)
  • 8 to 9 dates seedless, chopped
  • 4 green cardamoms (choti elaichi) - crushed to a powder in a mortar-pestle.
  • ½ or 1 tablespoon chironji (charoli)
  • 1 tablespoon golden raisins (kishmish)
  • ½ to 1 teaspoon rose water

HOW TO MAKE sheer khurma

preparation for sheer khurma

  • roast the seviyan till golden and keep aside. if you want then you can roast the seviyan in ghee also.
  • in the same pan. heat ghee and add chopped dry fruits and saute for 3-4 minutes stirring often.

making sheer khurma

  • heat milk in a saucepan or a heavy pot. let the milk come to a boil. lower the flame and simmer for 8-10 minutes till the milk slightly thickens.
  • add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and have become soft for about 8-10 minutes on a low flame.
  • the milk will also thicken and reduce in volume.
  • add the whole dry fruit mixture and cardamom powder.
  • switch off the fire and stir.
  • taste the sheer khurma and add more sugar if required.
  • serve the sheer khurma hot, warm or chilled.
  • you can also garnish sheer khurma with saffron strands or rose petals or dry fruits or powdered cardamom.

RECIPE TIPS

  • if you are using dry dates then don't saute them in ghee. instead cook them in milk. you can also soak overnight to soften them.
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preparation to make sheer khurma

1. roast the seviyan till golden and keep aside. if you want then you can roast the seviyan in ghee also. in the same pan. heat ghee. and add chopped dry fruits (chopped dates, raisins, cashews, almonds, pistachios, chironji) and saute for 3-4 minutes.

making sheer khurma recipe

making sheer khurma

2. heat milk in a saucepan or a heavy pot. let the milk come to boil. lower the flame and simmer for 8-10 minutes till the milk slightly thickens. keep on stirring the milk at intervals.

making sheer khurma recipe

3. add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and are softened…. about 8-10 minutes.

making sheer khurma recipe

4.  the milk will also thicken and reduce by now. add the dry fruits, ghee et all and cardamom powder. also add rose water.

making sheer khurma recipe

5. switch off the fire and stir. serve the sheer khurma hot or warm in individual bowls. the sheer khurma will thicken more when cooled, so switch off the fire as per the consistency you want.

sheer khurma recipe, sheer korma recipe

6. you can also garnish the sheer khurma with saffron stands or rose petals or powdered cardamom. serve sheer khurma hot, warm or cold.

sheer khorma recipe, sheer korma recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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17 comments/reviews

  1. Hello Amit Dassanna,
    The last comment is almost 1year back. Am not sure if this comment will get read or not…….all the same, posting my comment below:
    I made the toddler’s version of this above recipe.
    First I dry roasted the dry-cleaning and fine-ground in the mixer. Then added it to the sevaiyan while roasting it in ghee. Then added to it, the dates n raisins’ paste and then added the milk to the same. And boiled it until the sevaiyan were all done. Then also added a little bit (2 spoons, a little bigger than teaspoon) of milkmaid. Needn’t require to add any sugar after that.
    It turned out good for my toddler who considers the dry fruits as ‘speedbreakers’ while eating and therefore would avoid to eat altogether.
    Thanks.
    I refer to your recipes very frequently. I keep going to your recipes as all the ingredients required to achieve the flavors are generally available with me and you don’t much go for exotic or fancy ingredients. Keep up the good work 🙂

    • shubada, i have not received any comment from you lately or even before. thats a nice variation you made for your toddler – fuss free eating 🙂
      thanks for sharing.

      also thanks for the feedback on recipes. i personally avoid using fancy ingredients as most readers will not get access to these ingredients in india easily. but having said that at times, due to readers’ requests i do try to develop and then add some recipes with ingredients that are not easily available everywhere in india eg quinoa or chia seeds etc.

  2. This was 2nd sweet recipe from your Blog after Kesar Suji Halwa. It turned exactly same, as yum as pictures in this blog. I def had tasted sevai kheer before. Never had more than 1 spoon every single time. But ‘sheer khurma’ is best version and I wont try any other recipe for sure.
    I used jaggery, substitute for sugar and roasted Vermicelli and skipped dates(not available).
    Now my next try will b kala-jamun-recipe. I have saved it for ..Diwali!

    Thanks again!

    • we are very pleased to know you liked the suji halwa and the sheer kurma. surely try kala jamun recipe and do let us know how they turned out? thankyou and you are welcome sban 🙂

  3. I am a great fan of ua site since a year…I ve startd cooking in when I ws 16 inspired by ur site….thanx a lot dasanna amit….I wanna try this recipe. Would u pls telll m wts charoli???? Wer do I get t??

  4. Hi Dassana, this dish appears to be very similar to seviyan kheer. Any significant differences?

    Secondly, do you have the version where the vermicelli is cooked in water (after roasting etc) and a dollop of cream added on top. I had tasted this many years ago at someone’s place but couldn’t never replicate the exact taste at home. 🙂

    Many thanks once again!

    • some differences are there. firstly dates are used in sheer khurma which is not added to seviyan. the process and method of cooking is also different. i am hearing this method from you for the first time. welcome.

    • is it dates or were there raisins too. i never made sheer kurma with dry dates. my mom makes with dry dates and she never had any issues. but in my experience whenever i have added raisins in milk, the milk has curdled. you can soak the dates overnight and then when making the sheer kurma once the milk thickens, you add them. since they are already soaked, they will take less time to cook.

      • The other way of avoiding the issue with raisins is that you should cook sewai in milk but make a seperate runny sugar syrup adding all the dry fruits including dry dates and raisins. While serving you need to mix sewai + milk along with the dry fruits mixture. We also add dry coconut pieces to this.

      • thanks a lot shaheen for sharing this method. agree completely with your technique of cooking the sevai separately. i know dry coconut pieces are also added. thanks again.

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