Sheer Khurma Recipe – Pakistani Special
Sheer Khurma is a rich, creamy dessert made with milk, vermicelli, dried fruits, and dates—traditionally served on Eid mornings across South Asia and the Middle East. Meaning “milk with dates” in Persian, this luxurious pudding is infused with cardamom, rose water, and saffron, creating a heavenly blend of textures and aromas fit for celebration.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Sheer Khurma Ingredients:
- 1 liter (4 cups) whole milk
- 1/4 cup vermicelli (thin seviyan)
- 10–12 seedless dates, chopped
- 2 tbsp ghee (clarified butter)
- 1/4 cup sugar (adjust to taste)
- 2 tbsp raisins
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
- 1 tbsp chopped cashews
- 1/2 tsp cardamom powder
- 1–2 tbsp rose water (optional)
- A few saffron strands (optional)
Roast the Dry Fruits & Vermicelli:
Heat ghee in a heavy-bottomed pan.
Add chopped nuts and raisins; sauté for 2–3 minutes until lightly golden. Remove and set aside.
In the same pan, add vermicelli and roast until golden brown (2–3 minutes).
Cook the Sheer Khurma:
Add milk to the pan with vermicelli. Bring to a gentle boil.
Lower heat and simmer for 10–15 minutes, stirring frequently.
Add chopped dates, sugar, and sautéed nuts. Simmer another 10 minutes until slightly thickened.
Finish & Flavor:
Stir in cardamom powder, saffron (if using), and rose water.
Cook for 2–3 more minutes, then remove from heat.
Serve:
Serve warm or chilled, as preferred.
Garnish with extra nuts or a drizzle of ghee on top.
Recipe Notes :
Dates First: Dates are the heart of Sheer Khurma—use soft, sweet ones like Medjool for best results.
Vermicelli Texture: For a thicker consistency, let it rest; for a thinner one, add a splash of milk before serving.
Make Ahead: Can be made a day in advance and stored in the fridge. Reheat gently with a little milk.
Variations: Add rose petals, shredded coconut, or even condensed milk for a richer flavor.
