Sheer Khurma means vermicelli pudding with dates. It’s a festive dish, perfect for Eid breakfast. It’s a common but special dessert served in Muslim families after the Eid prayer. Looking at the popularity of this dish, it is not a surprise to know that it has many versions. My mother used to make this special Eid sheer khurma every Eid morning while we get busy doing other preparation for Eid. I could not wait to taste this sweet and delectable dessert. I have kept the tradition of making it every Eid to keep our culture alive, being so far from our home country. This Easy Sheer Khurma is a must on Meethi Eid
Ingredients for Sheer Khurma
Condensed milk
Condensed milk gives this sheer khurma a very creamy and rich texture. I like to use it, but if you prefer sugar instead of condensed milk, you can add 3/4 to 1 cup of sugar for every one can of condensed milk.
Nuts
Almonds and pistachios can be omitted if you don’t like them. Use any nuts you like or don’t use them at all.
Dates or Khajoor
Dates are the most important part of this vermicelli pudding, you can’t skip it. Traditionally chohary or dried dates are used in this recipe, but I did not have those. So, I used regular dates.
Cardamom
Cardamom can be used in this recipe, but I got some picky eaters in my family, and I did not use cardamom.
Stirring
Stirring your dessert constantly is important because there is a good chance it might overflow or get burned from the bottom of the pan.
Consistency
The consistency of this dessert tends to thicken once cold. Keep it thinner, as it will not become too thick once cold.
How to store Sheer Khurma?
Sheer khurma can be stored in an air-tight container in the refrigerator for up to 3 days. I don’t recommend freezing it, but it can be kept in the freezer in small containers. Thaw it in the refrigerator overnight and add some more milk before serving. Don’t freeze a big batch unless you are planning to use it at once. Freezing in small containers will help to take out the only portion that is needed to be consumed.
Must Try Recipes
- Dubai chocolate style stuffed dates
- Caramel pudding or Flan
- Mutton Korma
- Pakistani Doodh seviyan
- Easy chicken korma
Sheer Khurma
Ingredients
- 4 cups whole milk
- 1 14 oz can Condense milk or 3/4 – 1 cup sugar
- 2 tbsp Butter or ghee
- 3 Dates khajoor
- 5-10 Pistachio
- 5-10 Almonds
- 1 cup Vermicelli sawayan
Instructions
- In a pan, combine whole and condensed milk. Cook the milk mixture on medium-low heat for five minutes, while stirring it occasionally.
- Slice almonds, pistachios, and dates.
- In a separate pan, heat half of the butter and fry almonds, pistachios, and dates for 2 minutes and then add them to the milk.
- Heat the remaining oil and fry vermicelli for 4-5 minutes on medium heat. Vermicelli will turn a little darker in color.
- Add vermicelli to the milk mixture and cook until milk comes to a boil.
- Lower the heat, and cook it for another five minutes while stirring it constantly.
- You can eat it right away or cool it for six hours or overnight before serving.
Video
Notes
- You can use sugar instead of condensed milk. 1 can of condensed milk equals 1 cup of sugar.
- Sheer khurma tastes better when it’s cold. You can make it a day before and let it cool down.
- It tends to thicken once cold. It’s a good idea to keep it a little runny.