Sheer Khurma (literally “milk with dates”) is a traditional South Asian dessert, especially popular during the Islamic festival of Eid al-Fitr or Ramadan as popularly known. Though sheer khurma can be enjoyed at other occasions as well. This rich, creamy dish has its roots in Persia but is widely beloved in India, Pakistan, Afghanistan, and surrounding regions.
Sheer Khurma is made by simmering milk with fine vermicelli (a type of pasta), ghee (clarified butter), sugar, and a variety of aromatic spices such as cardamom and saffron. Adding of dates and other dried fruits like almonds, pistachios, cashew nuts, chironjee and raisins makes the dessert unique in both texture and sweetness. The result is a luxurious, comforting dessert that combines the richness of milk with the earthy sweetness of dates.
It’s often served chilled or warm, and it’s a festive dish that signifies abundance, joy, and the spirit of sharing, making it a fitting choice for celebrations like Eid. Its soft, velvety texture and sweet, aromatic flavor have made it a beloved treat in many households across South Asia.
Sheer Khurma | How to make Sheer Khurma
Ingredients
- 1/2 cup thin Vermicelli
- 1/2 Cup Sugar
- 2 Cups Milk boiled
- 1/4 cup Cashew nuts
- 1/4 cup Almonds
- 1/4 cup Pistachios
- 1/4 cup Chironjee
- 1/4 cup Dates
- 2 tbsp Ghee
Instructions
- Soak chironjee, almonds and pistachios in water for half an hour.
- Remove the skin of them and chop them.
- Chop cashew and dates also.
- Heat ghee in a pan, fry chironjee, almonds, pistachios and cashew.
- Fry them till the aroma come out.
- Keep them aside.
- Again heat ghee in the same pan and fry dates.
- Keep them also aside.
- Heat ghee in another pan, add thin vermicelli.
- Fry it till it changes it turns golden yellow.
- Add little water to stop further cooking.
- Add sugar and mix it well.
- Add milk, we can add boiled milk too.
- Allow the milk boil for 5 minutes or till the vermicelli cooked well.
- Keep stirring occasionally.
- Add fried dry fruits and dates also.
- Add only half portion of them, keep the remaining aside for further use.
- Let them cook well in the milk for another 5 minutes on a low flame.
- Switch off the flame.
- Serve sheer khurma hot or chill.
