Sheer Khurma: Dates and Vermicelli Milk Pudding for Eid

For as long as I can remember, I have associated Ramzan (aka Ramadan) and Id-Ul-Fitr with delectable sweets: Malpua, Phirni, Sheer Khurma, Meethi Seviyan, Zarda Pulao/Meethe Chawal,…  May be because I am a vegetarian these are the only delicacies I can enjoy on these festivals.

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All my life, I have been blessed with people who have kept me supplied with these goodies. When I was a kid, we used to live in an apartment provided by the organisation my mother used to work for. In those days, we had a lady by the name Astaribai who used to work full-time in our home. She used to make us the most amazing Sheer Khorma for Id. Astaribai was an amazingly generous person who used to regularly get home-cooked goodies for us.

What I remember most about her is the time she gifted my brother and me some clothes from the middle-east. It was the late 70s and Indians were just starting to go to the middle-east in large numbers to work. Astaribai’s son was among these first lots of migrant workers. She asked him to get me the best lace for a dress and my brother some soft cloth for a shirt. My mother made me the most beautiful dress from the white lace and I felt like a princess in it!

When we shifted to our own home, my bother became fast friends with Muzzammil or Mojju as we called him. Mojju’s mother kept us supplied with all sorts of goodies; Sheer Khorma apart, she used to make the most amazing vegetable biryani for us. I am still touched by the great lengths Aunty used to go to ensure she made a veggie version of her mutton biryani for us. Just opening the steel “dabba” she sent it in would send delectable aromas wafting through our home and make our mouth water.

The came my friends Naveed and Rizwan. These guys spoilt us by sending us Malpua, Sheer Khurma from not only their home but also from the famous Mohammed Ali Road.

During Ramzan, Mohammed Ali Road in Mumbai transforms into a giant food court at sundown and is famous for its delicious food. There is nary an inch to set a foot in during the month of Ramzan. Read more about this lovely food paradise in this article.

With Ramazan just staring today, how could I post anything but a recipe for Sheer Khurma! This is a pudding made with super-fine vermicelli, dates (khurma), and milk; and laden with dry fruits. 

Do also try my recipes for:

• Meethi Seviyan | Sweet Vermicelli
• Coconut Milk Biryani | Tengai Paal Sadam
• Meethe Chawal | Zarda Pulao Recipe
• Kong Phirin | Kashmiri Suji Kesar Phirni
• Phirni or Firni (Rice and Milk Pudding)

Note: Do use super-fine vermicelli (seviyan, nylon semiya) to make this dish. Using regular semiya or vermicelli would make it seem like Semiya Kheer.

Tip: The Sheer Khurma tends to thicken and become more solid when it rests. If it does just add a little warm milk.

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How to Make Sheer Khurma | Milk Pudding with Dates and Vermicelli

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Recipe for Sheer Khurma | The Delicious Dates and Vermicelli Milk Pudding

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Sheer Khurma | Dates and Vermicelli Pudding (Kheer)

Aruna

Sheer Khurma is the delicious pudding made with date-flavoured milk and thin vermicelli known as seviyan. It is made for Eid.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Indian

Servings 8 People

Calories 206 kcal

Equipment

• Heavy-bottomed Vessel (1.5 litre capacity)
• Pan for roasting Seviyan

Ingredients

  

1x2x3x

• 60 gms Super Fine Vermicelli or Seviyan, preferable roasted (See Notes)
• 1 litre Milk
• 1/3 cup Finely Sliced Dates (8 Large Dates)
• 1 Cup Sugar (~250 gms)
• 1/2 tsp Cardamom Power

Dry Fruits

• 10 Raisins
• 2 tsp Almond Slivers
• 1 tsp Pistachio Slivers
• 10 Cashew Halves

Other Ingredients

• 1 tbsp Ghee or Clarified Butter
• 1/4 Cup Fresh Cream (Optional; See Notes)

Instructions

 

Crush the Dryfruits

• Crush the 2 tsp almond slivers (4-5 whole almonds), 10 cashew halves, and 1 tsp pistachio slivers to a coarse powder.

If You Are Using Unroasted Seviyan (I used roasted seviyan that's easily available)

• In a heavy bottomed vessel, over low heat, melt the ghee.
• Break the vermicelli into 4" pieces.
• Add to the ghee.
• Roast the vermicelli till it starts to turn light brown. Be careful while roasting the vermicelli as it tends to burn quite quickly.

Making Sheer Khurma

• To a heavy-bottomed vessel, add 1/2 litre milk and 1/3 cup finely sliced dates.
• Over medium flame, bring the milk to a boil.
• While stirring continuously, cook till the milk reduces to half the volume (1/4 litre).
• Add 1/2 litre milk, the roasted vermicelli and raisins.
• With a gentle hand, mix well.
• Cook for 2 to 3 minutes till the seviyan softens.
• Add 1/4 tsp cardamom powder and 1/2 cup sugar. Mx well.
• While stirring gently, simmer the milk till the sugar has dissolved and the vermicelli is cooked. It should not take more than 2 or 3 minutes.
• Turn off the heat and let the Sheer Khurma cool a bit.
• If you are using cream, add it now and mix well. I did not add any cream because the reduced milk gives Sheer Khurma a lovely creaminess.
• Add the crushed dry fruits to the Sheer Korma. Mix well.
• Serve warm or chilled.

Notes

• You get pre-roasted thin seviyan (thin vermicelli) in the market. If you use this, then you need not roast it separately. I used this kind of seviyan.
• I reduce the milk to thicken it and that gives my Sheer Khurma a rich, creamy flavour. As a result, I do not need to use fresh cream to add richness to the Sheer Khurma.
• You could cut the almonds and pistachios into fine slivers instead of crushing them and decorate the Sheer Khurma with it.
• The Sheer Khurma will thicken as it rests. If it does, add some warm milk to it.

Nutrition

Calories: 206 kcalCarbohydrates: 38 gProtein: 1 gFat: 6 gSaturated Fat: 3 gCholesterol: 15 mgSodium: 17 mgPotassium: 77 mgFiber: 1 gSugar: 29 gVitamin A: 109 IUCalcium: 11 mgIron: 1 mg

Keyword Eid Recipes, Sheer Khorma, Sheer Khurma, Vegetarian

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I first posted this recipe in 2015, then updated it in 2018 and am updating it again now with a recipe card and step-by-step instructions.