📝 About This Recipe
Sheer Khurma, literally 'milk with dates,' is the crown jewel of Eid al-Fitr celebrations across South Asia and the Middle East. This luxurious pudding features delicate roasted vermicelli simmered in velvety, cardamom-scented reduced milk, enriched with a regal medley of ghee-fried nuts and chewy dried dates. It is a celebration of texture and tradition, offering a comforting warmth that perfectly captures the spirit of festive hospitality.
🥗 Ingredients
The Base
- 2 liters Whole Milk (full-fat for maximum creaminess)
- 1 cup Fine Roasted Vermicelli (Seviyan) (crushed into 1-inch pieces)
- 3/4 cup Granulated Sugar (adjust to preference)
- 3 tablespoons Ghee (Clarified Butter) (divided)
The Nuts and Fruits
- 1/2 cup Dried Dates (Chuara) (soaked overnight and thinly sliced)
- 1/4 cup Pistachios (blanched, peeled, and slivered)
- 1/4 cup Almonds (blanched, peeled, and slivered)
- 2 tablespoons Cashews (chopped)
- 1 tablespoon Chironji (Cuddapah Almonds) (optional but authentic)
- 2 tablespoons Golden Raisins (washed)
Aromatics and Finishers
- 1 teaspoon Green Cardamom Powder (freshly ground)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 1 teaspoon Rose Water (optional)
- 1/2 teaspoon Kewra Water (optional)
- 1/4 cup Khoya (Dried Milk Solids) (crumbled, for extra richness)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, bring the 2 liters of whole milk to a boil over medium-high heat.
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2
Once the milk boils, reduce the heat to low and simmer, stirring occasionally to prevent scorching. Let it reduce by about 25% until it thickens slightly and takes on a creamy hue (about 20-25 minutes).
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3
While the milk is reducing, heat 1 tablespoon of ghee in a small frying pan over medium heat.
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4
Add the sliced dates, almonds, pistachios, cashews, and chironji to the pan. Sauté for 3-4 minutes until the nuts are golden and fragrant. Set aside.
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5
In the same pan, add another tablespoon of ghee and lightly fry the raisins until they plump up. Remove and set aside with the nuts.
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6
Add the final tablespoon of ghee to the pan and sauté the crushed vermicelli for 2-3 minutes on low heat until it turns a deep golden brown. Be careful not to burn it.
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7
Add the roasted vermicelli to the simmering reduced milk. Cook for 5-7 minutes until the vermicelli is soft and tender.
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8
Stir in the sugar and the crumbled khoya. Continue to cook for another 5 minutes until the sugar is completely dissolved and the khoya incorporates into the milk.
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9
Add the fried nuts, dates, and raisins into the pot, reserving a tablespoon for garnish.
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10
Stir in the cardamom powder and the saffron-infused milk. The saffron will bloom and give the pudding a beautiful pale gold tint.
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11
Turn off the heat and stir in the rose water and kewra water if using. These delicate floral notes should not be boiled.
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12
Cover the pot and let it sit for 10 minutes. The pudding will thicken further as it cools.
💡 Chef's Tips
Always use full-fat milk; the fat content is essential for the characteristic velvety mouthfeel of an authentic Sheer Khurma. Soak your dried dates overnight; this ensures they are soft enough to eat and allows them to release their natural sweetness into the milk. Be vigilant when roasting vermicelli; it can go from golden to burnt in seconds, so keep the heat low and the stirring constant. If the pudding becomes too thick after cooling, simply stir in a splash of warm milk to reach your desired consistency before serving. For a nut-free version, replace the nuts with melon seeds (magaz) or simply increase the amount of dried dates.
🍽️ Serving Suggestions
Serve warm in ornate bowls for a traditional 'Eid morning' experience. Chill thoroughly in the refrigerator for 4 hours and serve as a refreshing cold dessert on a hot afternoon. Pair with savory snacks like spicy vegetable samosas or pakoras to balance the sweetness. Garnish with edible silver leaf (vark) for a truly royal and festive presentation. Serve alongside a cup of strong masala chai or Arabic coffee to cut through the richness.