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Three bowls of sheer khurma garnished with nuts and rose petals.
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Sheer Khurma | Eid Dessert

Sheer khurma (also called doodh seviyaan) is a creamy milk-based dessert made with roasted vermicelli, dates, cardamom and nuts. It’s especially popular during Eid in Pakistan and India.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: Indian, Pakistani
Servings: 6 people
Calories: 120kcal
Author: Kiran

Ingredients

  • 3 tablespoons almonds, sliced
  • 3 tablespoons pistachios, sliced
  • ½ packet vermicelli
  • 4 - 6 cardamom pods elaichi
  • 2 litres milk
  • ¾ cup sugar
  • 4 tablespoons ghee or oil
  • 8 - 10 dry dates, de-seeded (also called chuwaray or chuara) - see note 1
  • edible rose petals Optional (for garnish)

Instructions

  • Place the almonds in boiling water for 10 - 15 minutes. The hot water will help in releasing the skins. Peel the skins and slice the almonds lengthwise. Slice the pistachios lengthwise.
  • Heat 2 tablespoons ghee / oil in a frying pan and add the sliced almonds and pistachios. Fry them off for 1 - 2 minutes till the flavours release and you can smell the aroma. Take the fried nuts off the heat and set aside.
  • Crush the vermicelli into small pieces using your hands.
  • Peel the cardamom pods, and remove the seeds (elaichi ke daane). Pound the cardamom seeds with a mortar and pestle or a rolling pin, and keep aside.
  • In the same saucepan in which you added the nuts, add a tablespoon of ghee and add the crushed cardamom. Cook for a minute till the flavour is released, and then add the crushed vermicelli. Fry it off for 1 - 2 minutes till the colour changes to a golden brown, and then set aside.
  • Place milk in a large saucepan. Make sure the base is thick enough that the milk doesn’t burn at the bottom, or use a non-stick saucepan.
  • Bring the milk to a boil, and then turn heat to low. Add the dried dates (chuwaray).
  • Cook on slow heat for an hour stirring after 10 minutes or so to ensure the milk doesn’t burn. The milk colour will change from white to a pale yellow as it keeps cooking.
  • Add the roasted vermicelli along with the cardamom seeds in the milk. Cook for about 10 minutes till the vermicelli becomes soft.
  • Once the vermicelli is soft, add the sugar and cook for around 10 minutes till the sugar is dissolved. If using soft dates, they should be added at this stage with the sugar. Taste the sheer khurma and adjust sugar if needed.
  • Add the fried almonds and pistachios. Cook for 2 minutes and serve right away in bowls. The dried dates (chuwaray) can be discarded before serving.

Notes

  1. Try not to skip the dry dates  (chuwaray or chuara), as they add a subtle flavour and distinctive aroma to the sheer khurma. The dried dates can be found at Pakistani and Indian grocery stores. If not available, it's possible to use soft dates such as Medjool dates, but they should only be added in the last 10 - 15 minutes of cooking, as they will disintegrate. 
  2. It's essential to get good quality fresh milk for this recipe. Preferably one with full cream, as it’s richer and creamier. No fat-free or skim milk.
  3. Use the right pot - either a heavy bottomed saucepan, or a non-stick pan. Stir regularly as well. This is to ensure that the milk doesn't burn.
  4. Don’t skimp on the ghee when frying the vermicelli and nuts.

Nutrition

Calories: 120kcal
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