Sheer Khurma
A festive Eid dessert of roasted vermicelli cooked in rich milk with dates, dry fruits, and cardamom — best served cold the next day.
Adjust servings:
6 servings
Ingredient quantities update automatically
Ingredients
- 2 litres full-fat milk
- 75 g sevaiya (vermicelli)
- 120 g sugar
- 2 tbsp pure ghee
- ½ tbsp cardamom powder
- 25 almonds, chopped
- 25 pistachios, chopped
- 25 cashews
- 12 dates (optional)
- 2 tbsp charoli seeds (optional)
Method
Bring the milk to a boil in a large heavy-bottomed pan.
In a separate pan, heat ghee and fry the sevaiya and dry fruits until lightly golden and fragrant.
Add the boiled milk to the fried sevaiya. Cook on medium heat for 20–25 minutes, stirring frequently, until the milk reduces slightly.
Add sugar and cook for a further 5–7 minutes.
Add cardamom powder, mix well, and turn off the flame.
Cool to room temperature, then refrigerate. Serve chilled, garnished with extra dry fruits.
Tip: Sheer Khurma always tastes better the next day — the sevaiya absorbs all the milk and the flavours deepen overnight.