I first had Sheer Khurma when I came to Mumbai in 2003. I was staying as a paying guest with a lovely Muslim aunty who used to make delicious Sheer Khurma on Eid. This Sheer Kurma recipe is very easy to make and is one of the classic recipes of all times. Eid without Sheer Khurma is incomplete. I fell in love with this rich decadent dessert the minute I had it. It’s a must try! Simple, quick and yet so delicious, the thick creamy texture of the milk and the richness of the dried fruits and ghee, make this Sheer Khurma a classic dessert! Try my Homemade Condensed Milk Recipe that I have used in this Sheer Khurma recipe.
Sheer Khurma – Recipe Video
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Ingredients For Sheer Khorma
- 1 litre milk (full fat)
- 1 cup (40g) fine seviyan/ vermicelli
- 1 tablespoon clarified butter/ghee
- 12-14 almonds/badam
- 12-14 cashews/kaju
- 5 dried dates/khajur
- 20-25 pistachios/pista
- 2 tablespoon chirongi
- 3 tablespoon raisins/kismish
- 20-22 strands of saffron/kesar
- ½ teaspoon cardamom powder/elcahai
- 1 teaspoon rose water
- ¾ cup (180ml) condensed milk
*Soak all the dried fruits in water, except raisins for 5-6 hours or preferably overnight.
Main Equipments Used
- Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Sheer Khurma
- Soak all the dried fruits like, almonds, pistachios, cashews, dried dates and chirongi (except raisins) overnight and then roughly chop them into small pieces.
- In a pan over medium flame add ghee and once it melts add the chopped dried fruits.
- Fry them for 2-3 minutes or until they turn slight golden in colour and release an aromatic smell. Once done transfer them in a bowl.
- In the same pan with the leftover ghee add the seviyan. Cook them for around 3 minutes or until it becomes slight golden brown in colour and releases an aromatic smell.
- In another heavy bottom pan and add milk and bring it to a boil. Cook for around 10 minutes, stirring it occasionally.
- Now add saffron strands and rose water and mix well.
- Further add all the dried fruits and seviyan and cook for another 10 minutes while stirring it occasionally. The sheer khurma will become thick and creamy
- Now add raisins, rose water and condensed milk and cook for 8-10 minutes.
- Serve hot or cold.
- If you have soaked the dried fruits overnight then soak them in warm water for couple of hours.
- Always add raisins in the end else it might curdle the milk.
- Don’t overcook the sheer khurma as it thickens once it cools down.
- Don’t add excess seviyan else it will become very thick.
Step By Step In Pictures For Sheer Khurma
1. In a pan over medium flame add ghee and melt it completely.
2. Now add all the chopped nuts.
3. Fry them for 2-3 minutes or until they turn light golden in colour and release an aromatic smell.
4. Once done transfer them in a bowl.
5. In the same pan with the leftover ghee add the seviyan.
6. Cook them for around 3 minutes or until it becomes light golden brown in colour and releases an aromatic smell.
7. Seviyan are perfectly done now.
8. Take another heavy bottom pan and add milk in it.
9. Cook the milk for around 10 minutes till it gets 7-8 boils.
10. Add saffron.
11. Add cardamom powder and mix well.
12. Add all the dried fruits.
13. Add the seviyan and cook for 10 minutes.
14. Add the rose water.
15. Add raisins.
16. Add condensed milk and cook for around 10 minutes.
17. The Sheer Khurma is perfectly cooked now.
18. Serve hot or cold.