Back in my school days, our eid preparation would start the day before when my mom would give me loads of soaked almonds and pistachios to be peeled and sliced. Sheer Khurma in my house was made in a large quantity, considering the endless number of guests and of course our loving neighbors. There was something special in this traditional dessert that I could not get enough of it, how much ever I had. I still long for it and shall not miss any chance to have the sheer khurma made by her. She never compromises on the quality of it, be it fresh full cream milk or her generosity in using the nuts and dry fruits. She always tells me to soak the saffron in warm milk and crush it slightly. This way we can extract the utmost flavors of the ingredient which is more exorbitant than the gold. The video which I have made is solely dedicated to her and I am still trying my best to put as much love as she does in her cooking. Back in those days, while helping my mother in preparing sheer khurma I had never imagined that someday I will get a chance to present this recipe as a video on my Youtube Channel where thousands of my viewers will be watching it. Just a routine chore of peeling and slicing almonds turned into a stepping stone towards my cooking career by which I can now contribute in a small and humble way towards the community by sharing my knowledge of recipes.
Sheer Khurma in the Persian language means ‘Milk with Dates’. There are different ways of preparing sheer khurma, depending on the region and country. Some like the consistency to be thinner and some prefer it to be a bit heavy. This can be done by altering the quantity of the vermicelli. We can use less of vermicelli to make it into a thinner consistency and vice versa. Another important step is to heat the milk separately. By adding cold milk to the hot roasted vermicelli can result in curdling, so it is better to heat the milk just until it is hot.
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| Almonds & Pistachios |
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| Milk |
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| Toasted Nuts |
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| Toasted Vermicelli |
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| Sheer Khurma |
I have also noticed that kids normally stay away from such desserts as soon as they notice nuts. My suggestion in this regard is, that the toasted nuts can be served separately along with the sheer khurma. The added advantage of doing this is that the nuts remain crunchy with every sip. For more tips, you can also watch the video given below and I would like to know about your childhood experience during Eid and other festive occasions.
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| Sheer Khurma | Vermicelli and Milk Dessert |
Sheer Khurma | Vermicelli and Milk Dessert
Shanaz Rafiq
Sheer Khurma is a traditional dessert made by cooking roasted nuts, dry fruits, and vermicelli in milk infused with flavors of saffron, cardamom, and rose.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Indian
- ½ liter fresh milk
- ¼ cup crushed vermicelli thin
- ¼ cup sugar as per choice
- ¼ cup almonds
- ¼ cup pistachio
- 2 tablespoon chironji/charoli
- 3 green cardamom
- 2 tablespoon rose water
- Pinch of saffron
- 4 dates sliced
- 2 tablespoon ghee clarified butter
Soak almonds & pistachios overnight so that they puff up and it is easier to slice them. Peel the nuts and finely slice.
Take and pinch of saffron in a small bowl. Pour 2 tablespoons of hot milk on it and crush it slightly. Set aside for a few minutes.
Take a saucepan and heat milk until it is hot. There is no need to boil it. Set aside and keep warm.
Heat another saucepan and add ghee. Then add finely sliced nuts and fry till light golden. Remove in a plate and in the same saucepan, add vermicelli, and roast till the color changes slightly. Add more ghee if needed.
Now add hot milk and stir gently, followed by sugar, cardamom, rose water, soaked saffron with its milk.
Finally, add fried nuts and simmer on low heat for 5 minutes or until the dessert starts to boil.
Turn off the gas and serve warm garnished with chopped dates.
Keyword Dessert, Eid, Kheer, Vermicelli
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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