Sheer Khurma Recipe (Milk, Vermicelli, Dates Sweet)
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
440 kcal
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Course
Dessert
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Cuisine
Indian, International
Sheer Khurma Recipe (Milk, Vermicelli, Dates Sweet)
Description
Sheer Khurma combines roasted vermicelli and a mix of chopped nuts and dried fruits sautéed in ghee for depth of flavor. Milk is brought to a gentle boil and thickened by simmering before adding the roasted vermicelli and sugar, allowing the strands to soften and integrate with the creamy base. The addition of cardamom and saffron strands imparts warm aromatic notes and a light golden hue, complemented by subtle floral hints from rose water or kewra water. The final mixture is enriched with sautéed dates and nuts, stirring them in to meld sweet and nutty flavors thoroughly.
The dessert achieves a creamy, thick consistency with softened vermicelli and tender pieces of dates and nuts providing varied textures. It is typically served warm or at room temperature and is often enjoyed during festive occasions.
The recipe can be customized by adjusting sweetness with sugar or natural sweeteners such as jaggery, and by varying the dry fruit mix according to preference or dietary restrictions. Some use fresh chironji seeds for a nutty flavor, although they can be omitted. To maximize flavor, soak saffron strands in warm milk prior to adding, and consider adding grated khoya or condensed milk for richness.
Ingredients
For Roasting Vermicelli
- 1 cup or (40 grams) vermicelli (seviyan) - broken, thin strands of whole wheat vermicelli
For Roasting Dry Fruits & Nuts
- 3 tablespoons ghee (clarified butter)
- 30 or (20 grams or 3 tablespoons) pistachio unsalted) - chopped or sliced
- 20 or (20 grams) almonds - chopped or sliced
- 16 to 18 cashews - chopped, 20 grams
- 2 tablespoons golden raisins
- ½ cup or (100 grams) dates - chopped or 4 large or 8 small to medium-sized
- 2 tablespoons chironji (charoli), optional
More Ingredients
- 1 litre milk whole
- 4 tablespoons sugar or as required (the dates & raisins add a lot of sweetness to the milk, so add sugar accordingly and as needed)
- 1 teaspoon cardamom powder or 4 green cardamoms crushed in a mortar-pestle.
- 1 tablespoon rose water or kewra water (pandanus water)
- 15 to 18 saffron optional, strands
Instructions
Preparation
- In a wok (kadai), frying pan or skillet, dry roast the vermicelli stirring often on a low heat until golden and set aside. If you want then you can roast the vermicelli in ghee also.
- In the same pan, heat ghee and add chopped dry fruits, dates, nuts and sauté for 3 to 4 minutes stirring often on a low heat.
Making Sheer Khurma
- Heat milk in a heavy saucepan or pot or kadai (wok) on medium-low to medium heat.
- Let the milk come to a boil. Stir a few times while the milk heats and comes to a boil.
- Lower the heat and simmer for 8 to 10 minutes until the milk slightly thickens. Stir often while the milk reduces and thickens.
- Add the roasted vermicelli and sugar to the milk. Mix well to combine.
- Simmer on low to medium-low heat until vermicelli are cooked and have softened. This will take about 8 to 10 minutes on a low heat.
- The milk will also thicken and reduce in volume.
- Add the cardamom powder and saffron strands.
- Also add the entire sauteed dry fruits, nuts and ghee mixture to the milk.
- Switch off the heat and mix well.
- Check the taste and add more sugar if required.
- Finally add rose water and give a stir.
- Serve the Sheer Khurma hot, warm or cold.
- You can also garnish it with saffron strands or rose petals or slivered nuts.
Scaling & Storage
- Store any leftovers in a covered bowl or container in the fridge for a couple of days.
- Sheer Khurma will thicken as it cools. So keep this is mind and cook it to your preferred consistency.
- Make a large batch of this recipe easily to feed a crowd.
Notes
- Use thin, long whole wheat vermicelli broken into shorter strands for roasting and cooking.
- Adjust sugar amount carefully as dates and raisins add natural sweetness; alternatives like jaggery or palm sugar can be used.
- If allergic to certain nuts, substitute or omit as desired, keeping the selection of dry fruits flexible.
- Remove seeds from dates before chopping; soak dry dates until soft before using them for better texture.
- Soak saffron in warm milk for enhanced color and aroma before adding to the dish.
- Adding grated khoya or condensed milk enriches the pudding's flavor and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 6mg | 0% |
| Potassium | 315mg | 7% |
| Fiber | 227g | 908% |
| Sugar | 18g | 36% |
| Vitamin A | 17IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 63mg | 6% |
| Vitamin B9 (Folate) | 34µg | |
| Iron | 4mg | 22% |
| Magnesium | 105mg | 26% |
| Phosphorus | 523mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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