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.

Sheer Khurma
Sheer Khurma

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:

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.

Sheer Khurma | The Dates and Vermicelli Milk Pudding or Kheer
Sheer Khurma | The Dates and Vermicelli Milk Pudding or Kheer

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

  1. Crush the Dryfruits
    1. Crush the 2 tsp almond slivers (4-5 whole almonds), 10 cashew halves, and 1 tsp pistachio slivers to a coarse powder.
  2. If You Are Using Unroasted Seviyan (I used pre-roasted seviyan that’s easily available)
    1. In a heavy bottomed vessel, over low heat, melt 1 tbsp ghee.
    2. If you have long vermicelli strands, break them strands into 4″ pieces. Use 75 gms of seviyan/thin vermicelli.

    3. Add to the ghee.
    4. Roast the vermicelli till it starts to turn light brown. Be careful while roasting the vermicelli as it tends to burn quite quickly.
  3. Making Sheer Khurma
    1. To a heavy-bottomed vessel, add 1/2 litre milk and 1/3 cup finely sliced dates. It is important to use a heavy-bottomed vessel or the vermicelli and milk will burn easily.
    2. Over medium flame, bring the milk to a boil.
    3. While stirring continuously, cook till the milk reduces to half the volume (1/4 litre).
    4. When the milk has reduced, add 3/4 litre milk, the roasted vermicelli and raisins.
    5. With a gentle hand, mix well.
    6. Cook for 2 to 3 minutes till the seviyan softens. The thin vermicelli cooks very quickly.
    7. Add 1/4 tsp cardamom powder and 1/2 cup sugar. Mix well.
    8. While stirring gently, simmer the milk till the sugar has dissolved. It should not take more than 2 or 3 minutes.
    9. Turn off the heat and let the Sheer Khurma cool a bit.
    10. 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.
    11. Add the crushed dry fruits to the Sheer Korma. Mix well.
  4. Serve warm or chilled.
  1.  
Sheer_Khurma | Milk Pudding with Dates and Vermicelli for Eid
Sheer Khurma

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

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
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine Indian Food
Servings 8 People
Calories 206 kcal
Equipment
  • Heavy-bottomed Vessel (1.5 litre capacity)
  • Pan for roasting Seviyan
Ingredients
  
  • 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 Facts
Sheer Khurma | Dates and Vermicelli Pudding (Kheer)
Amount Per Serving
Calories 206 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 17mg1%
Potassium 77mg2%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 29g32%
Protein 1g2%
Vitamin A 109IU2%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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.

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