Sheer Khurma Recipe
A luxurious, slow-cooked milk pudding flavored with cardamom, saffron, and a wealth of roasted nuts. This authentic sheer khurma recipe uses the traditional method of ghee-roasting fine vermicelli to ensure a rich, non-mushy texture that defines the perfect Eid morning.
Equipment
- 1 Heavy-bottomed deep pot (Dutch oven or Degchi)
- 1 Small frying pan (for tempering nuts)
- 1 Whisk or wooden spoon
Ingredients
The Base
- 2 Liters Full-fat milk
The Crunch
- 1 cup vermicelli for sheer khurma broken into small pieces
Sweetener
- ¾ cup Sugar adjust to taste
- 12 pcs Medjool dates thinly sliced
The Nut Mix
- ¼ cup Almonds slivered
- ¼ cup Pistachios sliced
- ¼ cup Cashews
- 1 tbsp Chironji optional
Aromatics
- 1 tsp Cardamom powder
- 5 Saffron strands soaked in warm milk
- 1 tsp Rose water or Kewra water
Fat
- 4 tbsp Desi Ghee
Instructions
Reduce the Milk
- Bring the milk to a boil in a heavy pot. Lower the heat and simmer for 20–25 minutes, stirring occasionally, until it reduces by about 25%.
Roast the Vermicelli
- In a separate pan, heat 2 tbsp ghee. Add the sheer khurma semiya and roast on low heat until deep golden brown. Do not burn. Set aside.
The Nut Tempering
- In the same pan, add the remaining ghee. Fry the sliced dates and dry fruits for sheer khurma until fragrant and slightly crunchy.
Combine
- Add the roasted vermicelli to the reducing milk. Cook for 5–7 minutes until the vermicelli softens.
Flavor Infusion
- Add sugar, roasted nuts, and dates. Stir in saffron milk and cardamom powder.
The Finishing Touch
- Simmer another 5 minutes until the pudding becomes creamy. Turn off heat and stir in rose water.
Serve
- Serve hot or chilled. Garnish with extra nuts and dried rose petals.
Video
Notes
This video is for guidance only and does not represent our recipe.