About the Dish
This rich and indulgent dessert isn’t just a sweet treat—it’s a tradition, a celebration, and a full-on flavor explosion in every spoonful. Made with slow-cooked milk, golden-roasted vermicelli, chewy dates, and crunchy nuts, Sheer Khurma is the kind of dessert that instantly makes everything feel a little more festive, a little more special, and a whole lot more delicious.
No ordinary Seviyan Kheer can compete with the sheer luxury of Sheer Khurma. The vermicelli is toasted in ghee until fragrant, the milk thickens into creamy perfection, and a medley of almonds, pistachios, cashews, and saffron take it straight into royal dessert territory. Some love it warm and comforting, others prefer it chilled and thick, but either way, it’s the sweetest part of every Eid celebration.
A dessert this good deserves some creative twists—Sheer Khurma Ice Cream, Sheer Khurma Cheesecake, or even Sheer Khurma Milkshakes sound like the perfect way to bring this classic to a modern café menu. Whether served in a bowl, a cup, or as a fusion dessert, one thing’s for sure—this is a treat that always steals the show!
Recipe
Ingredients
Directions to make
- 1 liter full-fat milk
- ½ cup thin vermicelli (seviyan) (broken into small pieces)
- 2 tablespoons ghee
- ¼ cup sugar (adjust to taste)
- 4-5 dates (khajoor), chopped
- ¼ cup mixed nuts (almonds, cashews, pistachios – sliced)
- 1 tablespoon raisins
- ½ teaspoon cardamom powder
- 1 teaspoon rose water (optional, for aroma)
- A pinch of saffron strands (soaked in 1 tablespoon warm milk)
Step 1 : Roast the nuts and Seviyan (Vermicelli)
- Heat ghee in a heavy-bottomed pan on medium heat.
- Add the sliced nuts (almonds, cashews, pistachios) and raisins, sauté until golden and fragrant. Remove and set aside.
- In the same pan, add vermicelli (seviyan) and roast until it turns golden brown. Be careful not to burn it!
- In a separate pot, bring milk to a boil, then reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally to prevent burning.
- Add the chopped dates, allowing them to soften in the warm milk.
- Add the roasted vermicelli to the milk and stir well.
- Let it cook for 5-7 minutes, until the vermicelli softens and the mixture thickens slightly.
- Stir in the sugar, cardamom powder, and saffron milk. Mix well and simmer for another 5 minutes.
- Add the roasted nuts and rose water (if using) and give it a final stir.
- Turn off the heat and let it sit for a minute before serving.
- Serve hot, warm, or chilled, garnished with extra nuts and a few saffron strands for a beautiful finish!
