Sheer Khurma
Sheer Khurma is not just a dessert; it is a symbol of celebration of South Asia. At its core, Sheer Khurma, which translates to “milk with dates,” is a vermicelli pudding enriched with a variety of ingredients that contribute to its unique taste and texture. The dish typically features milk, dates, vermicelli, and a mix of dried fruits and nuts. Each component creates the complex flavor profile that makes Sheer Khurma so well known.
While the basic recipe for Sheer Khurma remains consistent, there are regional variations that add a unique twist to the dish. In some regions, cooks add saffron to the milk, giving the dessert a beautiful golden hue and an aromatic flavor. Others might incorporate rose water or cardamom for a fragrant touch.
In certain areas, cooks make the dish thicker and more pudding-like, while in others, they keep it more fluid, almost like a sweet soup.
So, next time you’re in the mood for something sweet and indulgent, give Sheer Khurma a try and savor the flavors of this beloved South Asian delicacy.
This is a rich creamy dessert made during festive occasions. The actual method requires cooking the milk on low heat for 6-7 hours; the longer it cooks the creamier the dessert. But the following method is quicker with no compromise on its richness.
You can serve it warm or cold.
Looking for other vermicelli inspired dessert?
Check out my Vermicelli Square Dessert
Sheer Khurma
Ingredients
- 3 liters whole Milk
- 500 ml water (it prevents milk from burning at the bottom of pot)
- 1 can condensed milk
- 1 can evaporated milk
- 1/4 cup Sugar –
- 1/2 teaspoon cardamom powder
- 5-6 dates sliced in strips optional
- 4 tablespoons butter / ghee
- 1/4- 1/2 cup nuts (almonds, pistachios, walnuts) chopped
- 1/4 cup raisins
- 200 grams vermicelli (2 packets) (crushed)
Instructions
- Place a large pot on medium-high heat and add whole milk, water, condensed milk, evaporated milk, sugar and cardamom powder. Stir until sugar dissolves. (Add sliced dates at this point if using)
- Place a wide non-stick pan over medium heat.
- Add 1 tablespoon butter/ghee and add all the nuts and raisins and fry for about 2 minutes stirring continuously. The nuts will slightly turn golden and the raisins will plump up. Add them to the milk.
- In the same pan, add 2-3 tablespoons of butter/ghee & add the vermicelli. STIR CONTINUOUSLY. Do not leave it unattended because it burns very easily. Do not let it brown too much or it will give a burnt taste. Takes about 3-4 minutes over medium heat.
- As soon as you see it slowly changing color to goldern brown add it to the milk mixture. Give it a good stir.
- Reduce the heat to medium-low and allow the milk to gentlly simmer. Cook uncovered for 8-10 minutes stirring a few times.
- Once ready, remove from heat and garnish. It can be enjoyed warm or cold.
Notes
- Make sure to stir continuously when toasting nuts , raisins and vermicelli. This is crucial to ensure that nothing burns.
- You can use colored vermicelli too. The only difference is that colored vermicelli is never toasted. It is added directly into the milk and it softens up.
- Adjust sugar at the end depending on your preference.
- Once cooled the sheer khurma thickens up. If it becomes too thick just add a little milk to loosen it.
- Leftovers must be stored in the fridge.
- It can be served warm or cold.
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