Making Sheer Khurma is always a joyous experience. The dish truly represents the essence of Eid-ul-Fitr and is made in India, Pakistan, Afghanistan, and many parts of Central Asia on Eid.
Updated: 6 April 2021
On Eid everyone's excited, there is lots of work that still has to be finished before the house is fully set to celebrate Eid ul Fitr (Muslim Celebration after a month of Fasting). Simultaneously, I also make sheer khurma or seviyan along with other desserts to greet the guest, and sometimes, I also cook paya or bhuna keema for Eid ul Fitr Breakfast. Everyone at home is dressed well, cheered, and excited after Eid khutba (prayer).
Sheer Khurma, Eid-ul-fitr Dessert
Sheer Khurma originates in Persia and travels to Asia through the ancient Silk route of trade. The same route that brought Islam to Asia. Sheer literally means 'milk' and khurma means dates in the Persian language. In simple words, it is a vermicelli pudding with nuts and dry fruit cooked along specially dried dates and raisins. It's very easy to make. Sheer Khurma is often called seviyan in Urdu.
Ingredients of Sheer Khurma
The main ingredients of Sheer Khurma are milk, thin vermicelli, and dates. With time, many regional variations helped evolve a delicate and rich taste.
Milk: Full fat is best for Sheer Khurma.
Vermicelli: These are thin wheat flour vermicelli. Try to find these in Indian store. Italian vermicelli are similar to these but thicker and can be a substitute. Vermicelli is also called "seviyan" is Urdu.
Dried Dates: These are not soft dates. These are shriveled dates and hard and sun-dried dates also called "chuara" or "Kharik". They have very little moisture. You need to soak these overnight. When they become soft after absorbing water. Then you can de-seed and slice them. You can find more info about dry dates at netmed.com.
Spices: To enhance the aroma and flavors, saffron, cardamom or rose water can be added.
Nuts: Nuts like pistachio, almond are common added. Soaked raisins are also added.
Ghee or butter: To fry vermicelli, you need to add little ghee or butter. I like the taste of butter but ghee is traditionally added. Actually you can dry roast vermicelli without ghee too but then it isn't taste as nutty.
Warm or cold: You can enjoy sheer khurma warm or cold. Traditionally, it is served warm.
The Rich factor!: Traditionally long-simmering gives the sheer khurma rich and creamy and somewhat nutty flavor. To reduce the cooking time, some people add milk powder or condensed milk instead of sugar. To make it creamier, you can add fresh cream once sheer khurma is cooled.
I've tried all methods over the years and I feel below method gives the most authentic and rich flavor. However, every household has its own style so don't hesitate to try variations.
How to make Sheer Khurma recipe Pakistani?
- Take milk, sugar, saffron, cardamom powder, and sugar in a stainless steel pot. Bring it to boil and then simmer on low flame. (Total cooking time will be 30-40 minutes.)
- While milk simmer, crush vermicelli or seviyan. Take butter and vermicelli in a pan and fry for 1 minute on medium flame until fragrant. This will burn quickly so keep stirring.
- Add fried vermicelli to simmering milk pot and continue to cook. Seviyaan kheer or Indian sweet vermicelli is ready. From here when you add other ingredients, it turns into sheer khurma or sheer qorma.
- Fry mixed nut in 1 tablespoon butter until crisp for about 40 seconds. Add most of it to milk and save some for garnish.
- Soaked dried dates overnight in water. In the morning de-seed it and slice it. Also, soak raisins overnight.
- Add nuts and sliced dates to the milk pot.
- Continue to simmer until thickened to desired consistency. (Remember, sheer khurma will thicken further upon cooling.) Add raisins in the last.
- Do a taste test and adjust sweetness as needed by adding sugar. Similarly, if seviyan is too thick, you can add extra milk to make it thinner. Garnish and enjoy warm or cold.
More puddings like this.
sheer khurma recipe
- 1¾ litre milk
- ½-¾ cup sugar, less or more to taste
- ¼ teaspoon green cardamom powder
- a small pinch saffron
- 2 tablespoon butter or ghee, divided
- ½ cup crushed vermicelli, (75 grams)
- 3 tablespoon almonds, crushed
- 3 tablespoon pistachio, crushed
- 3 tablespoon cashew, crushed
- 3-4 tablespoon raisins, soaked overnight
- 5 dried dates, soaked overnight and chopped
- Put all ingredients of sheer in stainless steel pot.
- Bring it to boil then simmer on low flame for 30-40 minutes. (See notes for quick cooking tips)
For Khurma (dates and nut)
- Side by side in a pan fry vermicilli in 1 tablespoon butter on slow to medium flame until fragrant. Add to the simmering milk pot.
- Next fry dry fruits in ½ tablespoon butter for 30 seconds on medium flame. Then add to simmering milk pot, save some nuts for garnish.
- Finally, mix in raisin and dates to milk.
- Simmer further for 10-15 minutes until thickened.
- Serves hot or cold to taste.