Sheer Khurma is the perfect, creamy vermicelli pudding dessert that’s commonly eaten during Eid ul-Fitr, a Muslim holiday. Rich with nuts, milk, nylon vermicelli, and sugar, this dessert is the perfect comfort food for every occasion.
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What is Sheer Khurma?
Sheer Khurma, also written as Sheer Khorma, is a royal dessert that originated during the reign of the Mughals. Although it’s commonly mistaken as being a Persian dessert, it’s actually Mughlai and has traveled across the Silk Road.
This delicious dessert is made of a mix of milk, nylon vermicelli, sugar, and a bunch of nuts and dried fruit. It’s a rich, decadent dessert fit for the royals. It’s also infused with aromatic spices such as cardamom to give it an extra special flavor.
Why This Recipe Stands Out
Sheer khurma is a well known dessert and loved by many and here are some of the reasons why:
- Rich and Creamy Texture: Made with milk, vermicelli, and dried fruits, sheer khurma has a luxurious and creamy texture that is both comforting and indulgent.
- Flavorful Ingredients: The combination of saffron, and cardamom infuses the dessert with a rich aroma and layered flavors that are deeply satisfying.
- Festive Association: Often prepared during Eid celebrations, sheer khurma carries a sense of tradition and festivity, making it a special treat for many.
- Nutritional Value: Packed with nuts and dried fruits like almonds, pistachios, and dates, sheer khurma provides a good dose of nutrients, making it not just tasty but also somewhat wholesome.
- Easy to Make: Despite its rich taste, sheer khurma is relatively easy to prepare, making it a favorite for home cooks looking to make something special without too much hassle.
What You Need to Make Sheer Khurma
Although this dessert has royal Mughal origins, you can easily make it at home with easy-to-find ingredients. Let’s look at what these are:
Nylon vermicelli: The type of vermicelli we need to make this recipe is the South Asian variety of vermicelli. It’s commonly referred to in stores as either nylon vermicelli or roasted vermicelli, though we will be toasting it anyway.
Milk: I highly recommend using full fat milk to get the true flavor and richness that this dessert is known for. Consistency matters a lot when it comes to Sheer Khurma, and milk is the ingredient that determines that. To get the perfect milk yet creamy consistency, make sure to follow my recipe to a T.
Nuts: You can use a bunch of different types of nuts. My recipe includes the traditionally used nuts which are cashews, almonds, and pistachios.
Cardamom: We’ll be using both cardamom powder as well as whole cardamom pods in this recipe, for that beautiful aroma and flavor.
Sugar: We’ll be using sugar to sweeten this tasty dessert. You can easily adjust the sweetness according to your preference by adding a little more or a little less sugar to the recipe.
How To Make Sheer Khurma
Making Sheer Khurma at home is incredibly easy! Here’s how to make it step by step:
Step 1
Start by taking a saucepan and heat 2 tablespoon ghee in it on medium heat. Now add the nuts to the pan and sauté them in ghee for a few seconds.
Step 2
Next, break the vermicelli into one to two-inch pieces and add them to the pan. Roast the vermicelli in the ghee until it turns a little darker.
Step 3
Pour the milk over the vermicelli and stir it all well. Now add a few strands of saffron, crushed cardamoms, cardamom powder, and stir for 2 minutes more.
Step 4
Next, add the sugar and stir until the sugar dissolves. Let the Sheer Khurma boil for two minutes and then simmer for one minute on low flame.
Step 5
Once done, turn off the heat and cover the Sheer Khurma for 10 minutes, this will allow the flavors to come together. Serve in serving bowls and garnish with dry fruits or roasted chopped nuts.
For full list of ingredients and instructions, see recipe card below.
Tip to Make the Best Sheer Khurma
- Make sure you get your hands on the right kind of vermicelli because that’s the most important ingredient in this recipe.
- Over time, you’ll develop a personal preference for the type of consistency you like for Sheer Khurma. If you prefer yours to be thicker, then either add more vermicelli to the recipe or reduce the amount of milk. You can also increase the amount of milk in the recipe which will make the consistency thinner.
- If you’re allergic to any kind of nuts, you can skip those and replace them with any other ones that you like.
- Sugar is traditionally used in Sheer Khurma almost exclusively. But if you want to use some other kind of sweetener, you can try adding jaggery, palm sugar, coconut sugar, or even maple syrup. Just remember that this will alter the flavor and the recipe won’t be as authentic anymore. But it definitely is an option if you have dietary restrictions or don’t prefer sugar.
How to Add Dates into Sheer Khurma
- Start by buying some good quality dates. If the dates you’ve found include seeds in them, then chop the date and discard the seeds.
- If you’re using dry dates, then soak them in water for a few hours until they soften, and then remove their seeds before proceeding.
- You’ll need about 7-8 dates for this recipe. You can add them when you’ve added the nuts to the ghee.
- Please note that dates are sweet, so you’ll have to reduce the amount of sugar you use in this recipe depending on just how sweet the dates you use are. So taste as you go, and adjust accordingly.
Please Review and Rate
If you have tried this Sheer Khurma recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
📖 Recipe
Perfect Sheer Khurma Recipe (Seviyan)
Ingredients
- 2 tablespoon ghee
- 2 tablespoon chopped cashews
- 2 tablespoon chopped pistachios
- 2 tablespoon chopped almonds or sliced almonds
- 62 grams seviyan nylon vermicelli
- 5 cups hot milk
- ½ teaspoon saffron strands
- 3 crushed whole cardamoms
- ½ teaspoon cardamom powder
- 5 to 6 tablespoon sugar depends on your taste
Instructions
- In a medium pan, heat the ghee.
- Add the nuts to the ghee and sauté for a few seconds.
- Break the seviyan (vermicelli) and add it to the nuts and fry until the seviyan (vermicelli) turn a little darker. Careful not to burn it.
- Pour the milk over the seviyan (vermicelli) and stir, then add a few strands of saffron, crushed cardamoms, cardamom powder, and stir for 2 minutes.
- Add the sugar and stir until the sugar dissolves. Let the Sheer Khurma boil for two minutes and then simmer for one minute.
- Turn off the heat and cover the Sheer Khurma for 10 minutes, this will allow the flavors to come together.
- Serve in serving bowls and garnish with dry fruits or roasted chopped nuts.
Video
Notes
- Make sure to buy the right type of vermicelli.
- You can use almond milk, but the flavor will be a little different and not as rich as when using whole milk.
- Using brown sugar is ok, but the color of the dessert will be darker.
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