Sheer khurma is the perfect combination of milky, nutty, and sweet; enjoy this creamy milk pudding made with dates, sugar, vermicelli noodles, almonds, and pistachios. While it’s primarily a dish prepared for Eid-ul-Fitr, this dessert is one you’ll want to make for family and friends to enjoy.
Depending on the host, Ami, Khala, Phophi, Dadi, or Nani will often prepare the dates and nuts the night before. The following morning family gathers to enjoy a bowl of fresh sheer khurma before dressing in their new shalwar kameez and leaving for prayer. For many South East asian families, this traditional dessert is deeply sentimental and evokes feelings of family and celebration.
WHAT YOU NEED TO MAKE THIS RECIPE
- Milk: I make this dessert traditionally using powdered milk and whole milk. Modern recipes contain evaporated or condensed milk, which are fine to use. If you choose to include condensed milk, I recommend reducing the sugar added.
- Vermicelli Noodles: I use pre-toasted wheat vermicelli noodles to make it simple. Feel free to buy uncooked noodles. To prepare, break them into thirds and toast them in ghee until they turn golden brown to get the same effect.
- Cardamom: Roast cardamom pods in a pan to draw out the flavor and aroma, then grind seeds into a powder. To reduce the preparation time, use store-bought cardamom powder.
- Sugar: Sheer khurma is naturally sweet because of the dates, so you don’t need to add much sugar. Substitute with palm sugar, maple, or coconut sugar- or you can use a sugar alternative like Monk fruit.
- Dates: Dates are central to this dessert (I mean, it’s in the name), and they provide sweetness and texture.
- Garnish: Use chopped almonds and pistachios to top the dessert and add textural variation.
VARIATIONS AND SUBSTITUTIONS
Like all food and recipes, sheer khurma has evolved, reflecting the generation and region from which it’s made. Similarly, feel free to change up the recipe and make it your own.
- Chironji Seeds
- Rose Water
- Shredded Coconut
- Kewda Water
- Roast the nuts prior to including them in the dessert.
HOW IS SHEER KHURMA PREPARED?
HEAT– Heat a saute pan over medium heat. Once the pan is warm, pour in the milk.
ADD– Bring the milk to a boil, and add sugar, dates, two tablespoons of chopped almonds, two tablespoons of chopped pistachio, ground cardamom, and pre-roasted vermicelli noodles.
SIMMER– Reduce the heat to low and simmer. Stir continuously until the noodles become tender.
TOP – Then crumble the milk powder (khoya) over the top. Stir to combine.
SERVE– Scoop sheer khurma into small serving bowls and garnish with chopped almonds and pistachios to serve.
- Soak dried dates for at least 1-2 hours before using them in the dessert.
- You will know the vermicelli noodles are tender when they soften and droop over the spoon.
- Roast the cardamon pods, peel the green shell, and grind the seeds into a powder for deep flavor.
- Sheer Khurma is served warm or chilled.
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WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – Store the leftovers in an air-tight container; it will keep for up to 3 days.
- FREEZE – Allow the dessert to cool, and add it to a freezer-safe container or bag. It will keep in the freezer for 2-3 months.
- REHEAT – While you can reheat the dessert, I don’t recommend it. The heat from the microwave changes the consistency, also chilled sheer khurma is wonderful!.
FREQUENTLY ASKED QUESTIONS
Sheer means milk in Persian and khurma means dates. These are the main components of the traditional dessert.
The dessert tastes like sweet, milky pudding with hints of nuttiness from the almond and pistachio. What truly makes it stand out is the consistency; it’s super creamy, and with the tender vermicelli noodles and the chopped nuts- it feels like an adventure with every bite.
This dish traces back to Persia, but because of the trade along the Silk Road, this dish became popular in other regions as well.
Seviyan is the Urdu word for vermicelli noodles. It’s simple to prepare and highlights the noodles without the inclusion of added ingredients like dates and nuts.
Absolutely! Simmer coconut milk or almond milk in place of whole milk in this recipe and omit the milk powder.
YOU SHOULD ALSO TRY:
- 1 liter milk , about 4 cups
- 1 cup roasted vermicelli noodles, broken into thirds
- ½ teaspoon whole green cardamom, toasted, greens removed, and seeds ground
- ¾ cup sugar
- 4 dry dates, soaked in water, and chopped lengthwise
- ¼ cup unsalted pistachio, soaked in water, chopped, and divided
- ¼ cup almond, chopped or sliced, and divided
- ¼ cup milk powder (Khoya), crumbled
- Heat a saute pan over medium heat. Once the pan is warm, pour in the milk.
- Bring the milk to a boil, and add sugar, dates, two tablespoons of chopped almonds, two tablespoons of chopped pistachio, ground cardamom, and pre-roasted vermicelli noodles.
- Reduce the heat to low and simmer. Stir continuously until the noodles become tender, then crumble the milk powder (khoya) over the top. Stir to combine.
- Scoop sheer khurma into small serving bowls and garnish with chopped almonds and pistachios to serve.
- Prepare Ahead: Chop the nuts and soak dried dates for at least 1-2 hours before using them in the dessert.
- Noodles: You will know the vermicelli noodles are tender when they soften and droop over the spoon.
- Spices: Roast the cardamon pods, peel the green shell, and grind the seeds into a powder for deep flavor.
- Serve: Sheer Khurma is served warm or chilled.
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
- Web Story: Check out my web story for sheer khurma!