How to make Sheer Khurma Recipe

Sheer Khurma is a smooth sweet cooked with vermicelli, dried dates and nuts. The word ‘Sheer’ signifies milk in the Farsi language, and ‘Khurma’ signifies dates = milk dates. Customarily, dried dates are cleaved and utilized in Sheer Khurma. Sheer Khurma is otherwise called Seviyan in certain families (mine included!) and Shemai in Bangladesh, where it is frequently served close by parathas.

So here’s the arrangement – growing up, the Sheer Khurma I ate never had dried dates. I was extremely not used to dried dates until I attempted it once in a Panjeeri formula and truth be told, I wasn’t a fan. So I haven’t really involved any dried dates in the photos of the Sheer Khurma you’re seeing. Lewdness, I know, posting a formula and not utilizing the fixing that is in the darn name of the dish. I have remembered dried dates for the formula card in any case, and it’s totally dependent upon you whether you might want to utilize them or preclude them.

Sheer Khurma Recipe

Sheer Khurma Recipe

Ingredients for Sheer Khurma:

1. Vermicelli -in Urdu, we call these ‘seviyan’. They’re accessible at most Asian food stores and furthermore potentially bigger standard general stores, for example, Tescos, the ones which have a worldwide food area. You need to get the ‘cooked’ assortment.
2. Milk -this is a milk-based pudding-like pastry, like Kheer. Full-fat please, it truly has an effect.
Nuts and dried dates -These are really significant fixings – they add to the advantage of this dish, which is the reason it could be so usually consumed on Eid. The nuts add surface, extravagance, profundity, flavor and simply cause it to feel significantly more unique!
3. Sugar -obvs. I attempted standard white sugar in this formula – I can’t vouch for the outcomes utilizing different other options however on the off chance that you attempt them kindly let me know in the remarks how it goes!
Ghee -Again, this adds lavishness, profundity and flavor. I have seen my Mother make this utilizing oil as well – simply make certain to utilize something extremely nonpartisan tasting, for example, corn oil
4. Kewra water -this is a perfectly fragranced separate from the pandanus blossom. Only one sniff of it returns me to recollections of Eid as a youngster! It brings out such a lot of fragrance (in a decent, adjusted way!) and supplements the Sheer Khurma so well. You can likewise involve rose water in lieu of this
Twofold cream -discretionary – see more on this beneath


  1. Heat the ghee in a pot or pan. Toast the nuts in the ghee until they become fragrant a brown, stirring continuously to avoid burning, about 3-5 minutes. Remove using a slotted spoon and set aside
  2. In the remaining ghee, add the vermicelli. Toast this on a medium heat, stirring continuously until the vermicelli becomes golden, about 5 minutes
  3. Add the remaining ingredients to the vermicelli (not the nuts). Cook this on a low to medium heat, stirring continuously until the milk thickens and begins to take the form/thickness you desire, about 10-15 minutes
  4. Once thickened to your liking, turn the heat off and stir in the nuts
  5. Garnish with nuts and dried fruit (optional)

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