Sheer Khurma recipe with easy instrctions and steps. Sheer Khurma is probably one of the most popular sweet dishes in Asian countries such as India, Afghanistan, Pakistan, and Bangladesh. But its popularity doesn’t stop there and extends to Middle East.
Sheer (Milk) Khurma (Dates) is especially prepared during Eid-ul-Fitr across many Muslim households and is had with lot of joy over family get togethers. It is pretty much a must have dish during that time.
Sheer Khurma is primarily made up of vermicelli, milk and dates. Dry fruits such as almond, cashew, pistachio further make it an exquisite dessert that’s virtually irresistible.
By the virtue of being loaded with goodness of dates, milk and dry fruits, Sheer Khurma provides us with nutrients such as Calcium, Vitamin D, Iron, to name a few. Here I have used dried dates, also known as Kharik or Chuara. Dried Dates essentially contain natural sugar so it helps in providing instant energy. I have taken this recipe from my college friend 🙂
- Cow’s Milk (Full fat) = 4 Cups
- Roasted Vermicelli= 1 Cup
- Sliced Almonds = 7-8 no.s
- Unsalted Pistachios = 7-8 no.s
- Cashew nuts = 7-8 no.s
- Chopped Dried Dates = 6-7 no.s
- Golden Raisins= 1tbsp
- Chironji = 1/2 – 1 tbsp
- Sugar = 1-2 tbsp
- Ghee = 1 tbsp
- Kesar = a few strands
- Powdered Cardamom = 4-5 no.s
- Rose Essence = 4-5 drops
- Heat milk and let it come to boil (Tip: If you are using a steel vessel to heat the milk then add a few ml water to the base of the vessel so that the milk does not get burnt at the bottom of the vessel.) Once the milk starts boiling, let it simmer for a few more minutes so that it thickens a bit.
- Take out a tablespoon of milk and add kesar/ saffron to it. Mix well.
- While the milk is simmering, heat some ghee in a pan and saute the nuts & dried fruits in it for a minute or two. Once the cashewnuts start turning brown, take out the dried fruits from the pan.
- In the same pan saute the vermicelli/ semiyaan for a few seconds on a low to medium flame if you are using pre roasted variety of vermicelli/ semiyaan. If you are using the raw variety, saute them till they turn golden brown in colour. These vermicelli/ semiyaan sauteed in ghee will make the Sheer Khurma taste rich.
- Add the vermicelli/ semiyaan to the milk and let them cook for 2-3 minutes on a low flame.
- Add sugar along with nuts & dried fruits. Cook for a minute or two.
- Add the kesar/ saffron & milk mixture to the Sheer Khurma. Cook the Sheer Khurma till it reaches the consistency/ thickness that you like.
- Just before putting off the gas flame add the cardamom powder and rose essence. Stir well.
The mouth watering Sheer Khurma is ready to be served! You can serve it hot, warm or chilled 🙂 I can’t wait to prepare and savour it again