📝 About This Recipe
Sheer Khurma, which literally translates to 'milk with dates,' is the crowning jewel of Eid celebrations across South Asia and the Middle East. This luxurious vermicelli pudding is slow-cooked to a creamy perfection, infused with aromatic green cardamom and saffron, and studded with a treasure trove of ghee-roasted nuts and chewy dried dates. It is a rich, velvety celebration in a bowl that perfectly balances the delicate crunch of fine vermicelli with the deep, caramel-like sweetness of dates.
🥗 Ingredients
The Dairy & Base
- 1.5 liters Full-fat whole milk (high quality, fresh milk is best)
- 1 cup Fine Seviyan (Vermicelli) (roasted, broken into 1-2 inch pieces)
- 1/2 cup Sugar (adjust according to desired sweetness)
- 1/4 cup Condensed milk (for extra creaminess and richness)
The Nuts & Fruits
- 3 tablespoons Ghee (Clarified Butter) (divided use)
- 1/2 cup Dried Dates (Chuara) (soaked overnight and thinly sliced)
- 2 tablespoons Almonds (blanched, peeled, and slivered)
- 2 tablespoons Pistachios (slivered)
- 2 tablespoons Cashews (chopped)
- 1 tablespoon Chironji (Cuddapah Almonds) (optional but authentic)
- 1 tablespoon Golden Raisins (washed)
Aromatics & Garnish
- 1 teaspoon Green Cardamom Powder (freshly ground for best aroma)
- 1 pinch Saffron strands (soaked in 2 tbsp warm milk)
- 1 teaspoon Rose water (culinary grade)
- 1 teaspoon Dried Rose Petals (for garnish)
👨🍳 Instructions
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1
Begin by soaking the dried dates (chuara) in water overnight or in hot water for 2 hours until softened. Once soft, slice them thinly into longitudinal strips.
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2
In a large, heavy-bottomed pot, bring the 1.5 liters of whole milk to a boil over medium-high heat. Stir occasionally to prevent the bottom from scorching.
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3
Once the milk boils, reduce the heat to low and let it simmer. Allow it to reduce by about 20-25%, stirring every few minutes and scraping the milk solids (malai) from the sides back into the pot.
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4
While the milk is reducing, heat 2 tablespoons of ghee in a separate small frying pan over medium-low heat.
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5
Add the slivered almonds, pistachios, cashews, chironji, and sliced dates to the ghee. Fry them for 2-3 minutes until they turn aromatic and slightly golden. Add the raisins at the very end until they plump up, then remove from heat and set aside.
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6
In the same pan (add the remaining 1 tablespoon of ghee if needed), add the broken vermicelli. Sauté for 1-2 minutes until they turn a deep golden brown. Be careful not to burn them.
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7
Add the roasted vermicelli into the simmering milk. Cook on medium-low heat for 8-10 minutes until the vermicelli is soft and the milk has thickened further.
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8
Stir in the sugar and condensed milk. Continue to cook for another 5 minutes until the sugar is completely dissolved and the mixture reaches a creamy consistency.
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9
Add the fried nuts, dates, and raisins (reserve a teaspoon of nuts for garnish) into the milk mixture. Stir well to combine.
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10
Pour in the saffron-infused milk and the cardamom powder. Stir gently and let it simmer for another 2 minutes.
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11
Turn off the heat and stir in the rose water. This preserves the delicate floral aroma.
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12
Cover the pot and let it rest for 10 minutes. The pudding will thicken slightly as it cools. Garnish with reserved nuts and dried rose petals before serving.
💡 Chef's Tips
Always use full-fat milk for the most authentic, creamy texture; low-fat milk will result in a thin consistency. Don't skip roasting the vermicelli in ghee, even if you buy 'pre-roasted' packs, as it adds a vital nutty depth and prevents them from becoming mushy. Adjust the sugar carefully, keeping in mind that the condensed milk and dried dates add significant natural sweetness. If the Sheer Khurma becomes too thick after cooling, simply stir in a splash of warm milk to loosen it to your preferred consistency. Soaking the dates is crucial; if they are too hard, they won't release their caramel flavor or have the right texture.
🍽️ Serving Suggestions
Serve warm in traditional clay bowls for a rustic, festive feel. Chill thoroughly in the refrigerator for 4 hours if you prefer a refreshing cold dessert. Pair with savory snacks like vegetable samosas or pakoras to balance the sweetness. Serve alongside a cup of hot Karak Chai or spiced Masala Tea. For a royal touch, garnish with a small piece of edible silver leaf (vark).