Sheer Khurma

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Sheer Khurma recipe also called Sheer Korma is a rich Mughlai dessert of vermicelli pudding made during the festive occasion of Eid ul-Fitr. Sheer khurma is made with milk, vermicelli, dates, nuts, and sugar. In the Persian language ‘Sheer‘ means milk and ‘Khurma‘ is dates.

sheer khurma taken in a steel spoon on top of white bowl on a thick cream fabric

About this recipe

Sheer kurma is a rich dessert consisting of various dry fruits, nuts, ghee, milk and there are different variations of making it. My recipe is a very easy recipe where you just need some pantry staples and need not go searching for ingredients like condensed milk or khoya (mawa).

In my recipe, I roast the vermicelli first and then add it to milk which has been simmering and thickening slightly. Do use the fine, long, thin strands of vermicelli, that need to be broken first before you roast.

The roasted vermicelli is simmered in the slightly thickened milk for some minutes until they soften. As the vermicelli-milk mixture thickens more, I add dry fruits and nuts which I have earlier roasted in ghee.

I add about 1.5 tablespoon sugar in my sheer korma recipe as most often I add very sweet dates in it. In fact both dates and raisins give their sweetness to sheer korma. You can adjust the proportion of sugar according to the dates you use and your taste preference.

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

What is the difference between Sheer Khurma and Seviyan Kheer

Though sheer khurma and seviyan kheer (vermicelli kheer) look similar, they are not the same. An important ingredient “dates” are added to sheer khurma which are not added to vermicelli kheer.

The method of cooking sheer khurma is also different than vermicelli kheer. In sheer khurma milk is thickened slightly before adding vermicelli. This results in a sheer khurma being more thick and creamy than a vermicelli kheer.

In India, many sweet puddings are made with rice or vermicelli during festive occasions. I have listed some popular Indian festival pudding recipes below.

Step-by-Step Guide

How to make Sheer Khurma

1. Dry roast the vermicelli until golden and set aside. If you want then you can roast the vermicelli in ghee. In the same pan, heat ghee.

Add chopped dry fruits and nuts (chopped dates, raisins, cashews, almonds, pistachios, chironji) and roast for 3 to 4 minutes on a low heat.

collage of roasting vermicelli and nuts, dry fruits in a black pan

2. Heat milk in a saucepan or a heavy pot. Let the milk come to boil. Lower the flame and simmer for 8 to 10 minutes until the milk slightly thickens. Keep on stirring the milk at intervals.

collage of milk being heated and boiling milk being stirred in a sauce pan

3. Add the roasted vermicelli and sugar to the milk and simmer until the vermicelli are cooked and are softened. This takes about 8 to 10 minutes.

collage of roasted vermicelli and sugar being added to milk

4. The milk will also thicken more and reduce. Add the dry fruits, nuts, ghee et all from the pan. Also add cardamom powder and rose water.

collage of roasted, nuts, dry fruits added to milk and roasted nuts in the milk.

5. Switch off the heat and mix well. Check the taste and add more sugar if needed.

Serve sheer khurma hot or warm in individual bowls. Sheer khurma will thicken as it cools, so switch off the heat as per the consistency you want.

collage of sheer khurma ready in the saucepan and sheer khurma served in a white bowl

6. You can also garnish sheer khurma with saffron strands or rose petals or powdered cardamom. Serve sheer korma hot, warm or chilled.

sheer khorma garnished with small pink rose petals in white bowl on a thick cream fabric

On sugar and its replacements

You really need to add less sugar as the dates bring in a lot of sweetness in sheer khurma. But you can always add more according to your taste preference.

Though traditionally sugar is the sweetener in a sheer khurma. But for health reasons, you can skip it entirely – just increase the amount of dates.

If again you want to substitute sugar with some other sweetener, you can do that. So you can add jaggery, palm sugar, coconut sugar, maple syrup.

For adding jaggery, palm sugar, coconut sugar, follow these steps. First, cook the sheer khurma completely. Then remove the pan from the stovetop and set it aside for 4 to 5 minutes. Add chopped jaggery, palm sugar, or coconut sugar according to the sweetness you prefer.

Tips

Expert Tips

  • Vermicelli: The type of vermicelli added in sheer khurma are the thin, long, and fine strands of whole wheat vermicelli. These have long strands, so you have to break them before roasting.
  • Nuts & Dry Fruits: Sheer korma has plenty of nuts and dry fruits added in it. If you are allergic to some nuts, you can easily skip them. You can even add your favorite nuts to it.
  • Dates: Use any good quality dates. If there are seeds in the dates, then chop them and discard the seeds. Dry dates (known as kharik) can also be added. If using dry dates, then soak them in water for a few hours until they soften. Chop and remove the seeds. Then add them when you add the roasted nuts and ghee.
  • Chironji: Wondering what is chironji? These are small brown-colored seeds with a nutty flavor and taste. In India, we easily get them in any grocery shop. They are also called as ‘charoli‘. If you do not have these seeds, then simply skip them. Use fresh chironji as they go rancid very quickly. 
  • Coconut: You can add about 2 tablespoons of desiccated coconut (unsweetened) to this recipe.
  • Condensed milk or Khoya: For a richer taste and flavor, you can add ¼ cup grated khoya (mawa) to the milk. If using sweetened condensed milk, add 1 to 1.5 tablespoons (or as needed) skipping the sugar entirely in the recipe.
  • Flavorings: While cardamom powder and rose water are the preferred flavorings, you can add 12 to 15 saffron strands and screw-pine water (kewra water). Mix the saffron strands in a few tablespoons of warm milk for that beautiful yellow color in the sheer korma. Add this saffron-infused milk when you add the nuts.

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sheer khurma in a steel spoon on top of white bowl

Sheer Khurma

5 from 8 votes
Sheer khurma is a rich sweet pudding made with vermicelli, milk, dates, dry fruits and ghee. 'Sheer' means milk and 'khurma' is dates in Persian language.
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins

Cuisine North Indian
Course: Desserts, Sweets
Diet: Vegetarian
Difficulty Level: Easy

Servings 3
Units

Ingredients

  • 500 ml whole milk or 2 cups full fat organic milk
  • 1 tablespoon Ghee (clarified butter)
  • 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 vermicelli (seviyan) – broken, thin strands of whole wheat vermicelli
  • 7 to 8 cashews – chopped
  • 8 to 9 almonds – sliced
  • 8 to 9 pistachios (unsalted) – sliced
  • 8 to 9 dates (seedless) – chopped
  • ½ teaspoon cardamom powder or 4 green cardamoms crushed in a mortar-pestle.
  • ½ or 1 tablespoon chironji (charoli) – optional
  • 1 tablespoon golden raisins
  • 2 teaspoons rose water

Instructions

Preparation

  • Dry roast the vermicelli until golden and set aside. If you want then you can roast the vermicelli in ghee also.
  • In the same pan, heat ghee and add chopped dry fruits, nuts and roast for 3 to 4 minutes stirring often on a low heat.

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 to 10 minutes until the milk slightly thickens.
  • Add the roasted seviyan and sugar to the milk and simmer till the seviyan are cooked and have softened. This will take about 8 to 10 minutes on a low heat.
  • The milk will also thicken and reduce in volume.
  • Add the entire dry fruit, nuts and ghee mixture. Also add cardamom powder.
  • Switch off the heat and mix well.
  • Check the taste and add more sugar if required.
  • Serve the sheer khurma hot, warm or chilled.
  • You can also garnish it with saffron strands or rose petals or nuts.

Scaling & storing options

  • Store any leftovers in a covered bowl or container in the fridge for a couple of days. Sheer Khurma will thicken as it cools.
  • Make a large batch of this recipe easily to feed a crowd.

Notes

Ingredient Notes

  • Vermicelli:  Use the thin, long and fine whole wheat vermicelli. These have long strands, so you need to break them before roasting.
  • Nuts & Dry Fruits: If you are allergic to some nuts, you can easily skip them. You can even add your favorite nuts. 
  • Dates: Use any good quality dates. If there are seeds in the dates, then chop them and discard the seeds. Dry dates (known as kharik) can also be added. If using dry dates, then soak them in water for a few hours until they soften. Chop and remove the seeds. Then add them when the vermicelli has softened.
  • Chironji: These are small brown colored seeds with a nutty flavor and taste. They are also called as ‘charoli’. Skip, if you do not have these seeds. Use fresh chironji seeds as they go rancid very fast. 
  • Coconut: About 2 tablespoons of unsweetened desiccated coconut. 
  • Condensed milk or Khoya: For a richer taste and flavor, add ¼ cup grated khoya (mawa) to the milk. If using sweetened condensed milk, add 1 to 1.5 tablespoons (or as needed) skipping the sugar entirely in the recipe.
  • Sugar and its replacements: You really need to add less sugar as the dates add a lot of sweetness to the dish. But you can always add more according to your taste preference. For health reasons, you can skip sugar entirely – just increase the amount of dates. You can even add jaggery, palm sugar, or coconut sugar. Cook the sheer khurma completely. Then remove the pan from stovetop and set it aside for 4 to 5 minutes. Add chopped jaggery, palm sugar, coconut sugar according to the sweetness you prefer.
  • Flavorings: Apart from cardamom powder and rose water, you can add 12 to 15 saffron strands and screw pine water (kewra water). Mix the saffron strands in a few tablespoons of warm milk. Then add this saffron infused milk when you add the nuts.

Nutrition Info Approximate values

Nutrition Facts
Sheer Khurma
Amount Per Serving
Calories 364 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 28mg9%
Sodium 75mg3%
Potassium 500mg14%
Carbohydrates 43g14%
Fiber 284g1183%
Sugar 28g31%
Protein 11g22%
Vitamin A 273IU5%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 238mg24%
Vitamin B9 (Folate) 19µg5%
Iron 3mg17%
Magnesium 67mg17%
Phosphorus 626mg63%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This sheer khurma recipe post from the archives (November 2013) has been republished and updated on 12 December 2020.

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17 Comments

  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 🙂5 stars

    1. 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!5 stars

    1. 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??5 stars

    1. thanks a lot sahitya. charoli is also called as chironji in hindi. these are small brown colored seeds with a nutty flavor and taste. you will get them in any grocery shop.

  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!

    1. 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.

  5. hi dear i have a doubt …..once i added dry dates to the milk n it got curdled ……… plc clarify

    1. 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.

      1. 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.5 stars

        1. 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.