Made of milk, vermicelli, dry fruits, dates and sugar, Sheer Khurma (also called Sheer Khorma) is a thick, rich and flavourful pudding prepared in Muslim households during Ramadan or Eid. Popular in Afghanistan, Middle East and Indian subcontinent, this sweet dish is a must have in both the Eids, Eid ul-Fitr and Eid al-Adha. The name, Sheer Khurma, literally means ‘milk with dates’ and thus dates are must for preparing this dish. The smoothness of vermicelli mingles with the thickness of milk and the crunch of dry fruits pairs with the tenderness of dates. The sugar ofcourse brings the sweetness. The ghee enhances the flavour. This dish is love.
For making Sheer Khurma you should be very selective while choosing the vermicelli. The vermicelli should be the thin one. The more thin and fine the vermicelli is, the more tasty your Sheer Khurma will be. I have the luck of having supreme quality Pakistani vermicelli which my sister bought for me from Singapore. I have received this gift one month back but have been storing it for Eid. Unfortunately, we were travelling at that time and thus missed the Eid celebration. Now, when we are back home, I prepared Sheer Khurma as promised to Mr. Husband. Though this is a late celebration but again, it’s better late than never. And when the appreciation came from the husband “this is the best Sheer Khurma I have ever had”, it made my day 🙂
Unlike many other Indian sweet dishes, Sheer Khurma is comparatively easy to make. Though you can make it and store in the refrigerator for a day or two, but, Sheer Khurma tastes best when it is served hot. Traditionally, this dish is served as Eid special breakfast just after the morning Namaz (prayer). In my house we often serve Sheer Khurma with Luchi (Bengali deep fried puffy bread) – a great fusion of Afghani and Bengali taste.
As a part of our late Eid celebration, today I made Sheer Khurma and this is how I made it. Hope you all will like it 🙂
- 1 litre full fat milk
- 1 cup vermicelli
- 1/2 tea-spoon cardamom powder
- 3/4 cup chopped dry fruits (almond and cashew nuts)
- 3/4 cup chopped dates
- 2 table spoon raisin
- 1 pinch saffron
- 6 table-spoon sugar (adjust according to taste)
- ghee, as required to roast the ingredients
- Heat ghee in a pan and roast the dry fruits until aroma starts spreading out. Remove and keep aside.
- Heat some more ghee and roast the dates and raisin until dates turn soft and raisin becomes fluffy. Remove and keep aside.
- Now, heat some more ghee in the same pan and add vermicelli. Roast until the colour changes to brownish.
- Add milk to the same and stir constantly on medium flame. Bring it to boil.
- Once the milk is boiled, lower the flame. The vermicelli should start becoming thicker.
- At this stage add roasted dry fruits, raisin and dates. Mix well.
- Simmer and let it cook for around 10 minutes.
- Add cardamom powder, saffron and sugar and give a quick mix.
- Lower the flame and cook for another 5 minutes until the sugar dissolves well in the milk.
- Turn off the flame and your Sheer Khurma is ready to be served now.
If you wish you can garnish it with some more ghee roasted dry fruits or dates or both. I love dates and thus used the same for garnishing. Serve this dish hot or chilled (if you prefer). I hope you all had an awesome Eid. May the sweetness of Sheer Khurma and the blessing of Almighty be in our lives, today and forever. Amen!
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks. Happy Eating!!!