✨ Sheer Khurma
Sheer Khurma is not just a dessert—it’s an emotion that brings families together, especially on Eid mornings. This creamy, rich vermicelli pudding is infused with the aroma of cardamom, kewra, and ghee-roasted nuts, creating a nostalgic dish that generations have grown up enjoying.
A Festive Morning Staple
In our home, Eid doesn’t truly begin until the first spoonful of Sheer Khurma is served. The day starts early, with the house filled with the warm, comforting smell of milk simmering on the stove, ghee melting in the pan, and dry fruits being roasted to golden perfection. As kids, we’d sneak into the kitchen just to get a bite of the roasted almonds or a sip of the sweetened milk.
It’s a dish that’s lovingly prepared after a month of fasting, marking the joy, warmth, and togetherness of Eid-ul-Fitr.
A Generational Favorite
The recipe I’m sharing with you today is the same one my grandmother lovingly prepared every Eid. It was passed down to my mother and now to me – a thread of tradition that connects us across time. The slow roasting of vermicelli in ghee, the fragrance of cardamom, the sweetness of raisins and dates – every bite tells a story of Eid, family, and togetherness.
And here’s a delightful tip: while Sheer Khurma is often served on its own, you can also enjoy it with freshly made puri – a soft, fried bread that soaks up all the creamy goodness. It’s a lesser-known but absolutely delicious combo!
Why This Sheer Khurma Is Perfect for Your Eid Table
- Authentic traditional recipe
- Creamy, rich, and aromatic
- Loaded with dry fruits and flavor
- Perfect for festive gatherings
Whether you’re preparing it for guests or enjoying a quiet family Eid, this Sheer Khurma will bring warmth and joy to your table. Follow the step-by-step recipe below and make this Eid truly unforgettable.
Sheer Khurma
Ingredients
- 1 Ltr Milk
- ½ Tin (approx. 200g) Condensed milk adjust to taste
- 2 tbsp Desi ghee (Clarified butter) + 2tbsp divided
- 8-10 Dry dates boiled and sliced
- 2 tbsp Cashew nuts sliced
- 2 tbsp Almonds sliced
- 2 tbsp Pistachios sliced
- 1 tbsp Raisins washed
- ½ tsp Cardamom Powder
- 40 gr Vermicelli crushed
- ½ tsp Kewra water
Instructions
Boil the Milk
- In a large pot or wok, pour in the full cream milk. Bring it to a gentle boil, then simmer for 2–3 minutes until slightly thickened.
Prepare the Dry Fruits
- In a frying pan, heat 2 tbsp desi ghee.
- Add the boiled, sliced dry dates, cashews, almonds, pistachios, and raisins.
- Fry for about 2 minutes until golden and aromatic. Set some aside for garnishing.
Flavor the Milk
- Add the fried dry fruits to the milk. Stir in ½ tin condensed milk and cardamom powder.
- Mix well and cook on medium heat for 4–5 minutes. Taste and adjust sweetness if needed.
Roast the Vermicelli
- In another pan, melt the remaining 2 tbsp desi ghee.
- Add the crushed vermicelli and roast for 2 minutes until lightly golden.
Combine and Cook
- Add the roasted vermicelli to the milk mixture.
- Cook for 6–8 minutes or until the vermicelli is soft and the dessert reaches your desired consistency.
- Stir in kewra water, mix gently, and let it simmer for another minute.
Garnish and Serve
- Pour into serving bowls and top with the reserved fried nuts.
- Serve warm or chilled- and if you're feeling a little adventurous, try it with soft puri on the side for a unique twist on a classic dish!
Notes
- Boil the dry dates until soft before slicing – it makes a big difference in texture.
- Condensed milk gives creaminess and sweetness – no need for extra sugar unless preferred.
- Roast vermicelli on low flame to prevent burning.
- For a thicker consistency, simmer a few extra minutes before serving.
- Puri pairing: Try Sheer Khurma warm with puri – it’s indulgent and incredibly satisfying.
Tried on Eid day and tjis recipe is a super hit..