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Sheer Khurma served in a bowl
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4.88 from 8 votes

Sheer Khurma Recipe (Pakistani)

A rich and nutritious dessert, quite filling too. Served chilled or warm as per taste.
Course Dessert
Cuisine Indian, Pakistani
Keyword sheer khurma, sheer khurma pakistani
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 332kcal


For Milk

  • 5 cup milk more to thin further if needed 
  • ⅓-½ cup sugar less or more to taste
  • ½ teaspoon green cardamom powder
  • a tiny pinch saffron optional

For Sheer Khurma

  • 2 teaspoon butter or ghee, divided
  • 2-4 dried dates soaked overnight, deseeded, sliced, optional 
  • 4 tablespoon mixed nuts crushed, (almond, pistachio, cashew)
  • ½ (50 grams) cup crushed Indian vermicelli
  • 1-2 tablespoon raisins soaked for 10 minutes, optional
  • ¼ cup cream optional but recommeded


For Milk

  • In a wide pot take milk, sugar, saffron, and cardamom. Bring milk to boil then reduce heat to a level well milk continues to simmer without overflowing. Boil for 10 minutes until milk color changes.
    Pro tip: Cooking time will increase as you 2 X or 3 X this recipe.

For Khurma (dates and nut)

  • While milk is simmering take 1 teaspoon ghee or butter in a pan and fry the sliced dried dates for about 3-4 minutes until it looks cooked and sizzled. Remove to plate and set aside.
  • In the same pan roast dry fruits for 30 seconds on medium flame. Keep stirring for even roasting. Remove nuts to a plate and set aside.
  • Next, add another teaspoon of ghee or butter to the pan and fry vermicelli on low heat until the color darken. Stir constantly for even cooking. Add roasted vermicelli to the simmering milk pot.
  • Also, add fried dates and half of the roasted nuts. The vermicelli will puff and absorb milk so cook on low heat for about 7-10 minutes and stay around to stir at intervals.
  • When the vermicelli is fully puffed and sheer khurma has thicked to desired consistency remove from heat. (Remember sheer khurma will thicken further as it cools like custard.) So adjust the consistency by adding more milk if needed.
  • Add cream and mix well. Remove to a serving bowl and garnish. Serve hot or cold as desired.


  • Milk: Full fat is best for Sheer Khurma, you can also milk powder in the milk if you like "karha howa doodh taste." I love it!
  • Vermicelli: These are thin wheat flour vermicelli. I recommend Pakistani brands like Shan, National, Laziza, or Malka. Ahmed is easily available on amazon. Try to find these in any Indian store.
  • Sugar: Start will less sugar, you always add more later.
  • 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 puffed after absorbing water. Then you can de-seed and slice them. If you can't find it add 1 Medjool date for flavor. And you can always skip it.
  • Add fewer or more dried dates to personal liking.
  • If you are making Kharak like this, then just slice kharak and add to sheer khurma with cream. Skip dried dates steps.
  • If you want to reduce the cooking time of milk. Use 4 cups of milk in the recipe and add ¼ cup of milk powder.
  • Cream and substitute: I find that the cream adds a lightened touch to the dessert. You can skip cream with ¼ cup mava or khoya. It can be added towards the end instead of cream.
  • Similarly, ¼ cup of milk powder or evaporated milk can be added to milk in the beginning.
  • Sugar can be switched with condensed milk.  


Serving: 1bowl | Calories: 332kcal | Carbohydrates: 45g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 119mg | Potassium: 416mg | Fiber: 2g | Sugar: 24g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 1mg