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Sheer Khurma served in a bowl
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4.84 from 6 votes

sheer khurma recipe

A rich and nutritious dessert, quite filling too. Served chilled or warm as per taste.
Course Dessert
Cuisine Indian, Pakistani
Keyword sheer khurma
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 464kcal


For Sheer

  • 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


For Sheer

  • 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.


If you want to reduce cooking times. Use ½ litre less milk in the recipe and add ½ cup of milk powder instead.


Serving: 1bowl | Calories: 464kcal | Carbohydrates: 61g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 602mg | Fiber: 3g | Sugar: 36g | Vitamin A: 656IU | Vitamin C: 1mg | Calcium: 359mg | Iron: 1mg