Sheer Khurma


  • 1 litre milk (full fat)
  • 2 tablespoons ghee/clarified butter
  • 5 dried dates/khajur
  • 12-14 almonds/badam
  • 12-14 cashews/kaju
  • 20-25 pistachios/pista
  • 2 tablespoons chirongi
  • 3 tablespoons raisins/kismish
  • 20-22 strands of saffron/kesar
  • 1 cup (40g) fine seviyan/ vermicelli
  • 200ml condensed milk
  • ½ teaspoon cardamom powder/elcahai

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat milk in a pan. While the milk is boiling lets prepare the rest of the ingredients.
  2. Soak all the dried fruits like, almonds, pistachios, cashews, dried dates and chirongi and raisins overnight and then roughly chop them into small pieces.
  3. In a pan over medium heat add ghee and once it melts add the chopped dried fruits.
  4. Fry them for 2-3 minutes or until they turn slight golden in colour and release an aromatic smell. Once done add them in the boiling milk and cook for 3-4 minutes.
  5. In the same pan in which we roasted the nuts add the seviyan. Cook them for around 3 minutes or until it becomes slight golden brown in colour and releases an aromatic smell.
  6. Once done add the seviyan in the milk and cook for another 8-10 minutes while stirring it occasionally. The sheer khurma will become thick and creamy.
  7. Now add the condensed milk and cook for another 3-4 minutes.
  8. Sheer khurma is ready. Serve hot or cold.

Recipe Notes

  • If you have soaked the dried fruits overnight then soak them in warm water for couple of hours.
  • Don’t overcook the sheer khurma as it thickens once it cools down.
  • Don’t add excess seviyan else it will become very thick.
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