Rich and creamy Sheer Khurma is an essential Eid dessert . This vermicelli dessert is mildly sweet aromatic, filled with lots of nuts, raisins and dates!
Sheer Khurma also knows as Seviyan is a traditional Eid dessert made with milk, vermicelli, dates and a generous mix of nuts. This creamy, lightly sweetened pudding is a must-have during Eid mornings across South Asia and the Middle East. Whether it’s your first time making it or a family favourite, this recipe gives you foolproof results with just a few simple steps.
Sheer Khurma has always been a special tradition in my family. Growing up, my mum made it every Eid without fail, and I’ve continued that ritual in my own home. It’s rich, creamy, and filled with toasted vermicelli, dates, and lots of nuts — a comforting dessert that brings back warm memories. While it’s often associated with festive occasions, you can absolutely enjoy Sheer Khurma any time of the year.
Ingredients For Sheer Khurma
The beauty of Sheer Khurma is that it doesn’t require any complicated or hard-to-find ingredients. Here’s what you’ll need:
Milk – Use full cream milk for the best creamy texture. Low-fat milk doesn’t give the same richness.
Vermicelli – Thin vermicelli is a must for that classic texture. I usually buy Shan or Ahmed brand vermicelli
Dates – Slightly firm dates work best. Slice them thinly so they blend well.
Almonds – Thinly sliced almonds add both crunch and richness.
Raisins – They puff up beautifully and add natural sweetness.
Cardamom – Crushed green cardamom pods bring that signature fragrance.
Sugar – White or raw sugar both work well.
Ghee – Don’t skip this! Ghee adds a beautiful aroma and enhances flavour.
How To Make Sheer Khurma
Start with the Milk:
In a heavy-bottomed pot, bring full cream milk to a gentle boil along with crushed green cardamom pods. Once it starts boiling, reduce the heat and let it simmer.
Prepare the Nuts and Dates:
In a separate pan, heat a spoonful of ghee. Lightly sauté the raisins, dates, and sliced almonds for about a minute until fragrant. Remove and set aside.
Toast the Vermicelli:
In the same pan, add a bit more ghee and lightly toast the thin vermicelli until golden and aromatic. Set aside.
Sweeten the Milk:
Add sugar to the simmering milk and cook on a slightly higher flame.
Tip: I prefer my Sheer Khurma mildly sweet, so I start with a small amount of sugar. Dates also naturally sweeten the dish, so taste and adjust the sugar as needed.
Combine Everything:
Add the toasted vermicelli, sautéed nuts, raisins, and dates into the milk. Simmer for about 10 minutes until the vermicelli is fully cooked and the mixture has slightly thickened.
Check the Consistency:
The consistency of Sheer Khurma is a personal preference. Traditionally, it’s a bit runnier than kheer — not as thick or pudding-like. You can adjust the simmering time based on how thick you want it.
Watch How To Make Sheer Khurma
Serving & Storing Sheer Khurma
Sheer Khurma is typically served warm, but it also tastes great at room temperature. Some even enjoy it slightly chilled — it’s all about personal preference.
Sheer Khurma can be made ahead but it needs to be reheated . It tends to thicken as it cools. Simply add a splash of milk while reheating to bring it back to your desired consistency.
Store any leftovers in an airtight container in the refrigerator for up to 2–3 days.
When reheating, warm it gently on the stovetop over medium heat or use the microwave.
Other Eid Desserts to Try:
Do try this recipe and let me know how it turned out in the comments below! I’d love to hear your feedback.
Sheer Khurma
Ingredients
- 4 cups Full Cream Milk
- ½ cup Sugar See Notes
- 2-3 Cardamoms
- 2 tbsp Ghee
- ½ cup Vermicelli
- 3-4 Dates ( Sliced Thinly)
- ¼ cup Thinly Sliced Almonds
- 2 tbsp Raisins
- Extra Almonds and Pistachios for Garnish
Instructions
- In a pot or sauce pan pour milk along with cardamom and bring it to boil. Once its boiling turn the heat very low and allow it to simmer.
- In a separate pan add 1 tbsp ghee and melt it. Toss raisins, dates and almonds for a minute. Take them out and set aside.
- In the same pan add remaining ghee and fry vermicelli for couple of minutes. It will get light golden. Keep the heat very low to avoid burning them. Take them out and set aside.
- Add sugar in the milk and cook on high heat until its slightly thickened. Add Vermicelli and nuts etc. in the milk. Continue to simmer until vermicelli is cooked through. The consistency is personal choice. The longer you cook it will keep getting thick.
- Put the sheer khurma in serving dish and garnish with slivered almonds, pistachios and rose petals. Serve it warm or at room temperature.
Notes
- How sweet you want Sheer khurma is your personal choice. You can start with less amount and add more after taste testing.
