Literally meaning “sweetened milk with dates”, Sheer Khurma is a Mughalai traditional dish specially created to sweeten the festival of Eid. In this authentic version of vermicelli pudding, ghee smeared vermicelli is combined with milk to create the mouth-watering rich dessert.

Serves 4

Full Fat Milk                                                    500 ml
Desi Ghee                                                            50 g
Sugar                                                                   50 g
Vermicelli/Seviyan                                             50 g
Cashews                                                            10 no
Almonds (Sliced)                                              10 no
Unsalted Pistachios (Sliced)                           10 no
Dates (Seedless, Chopped)                             12 no
Cardamoms (Powdered)                                 05 no
Chironji/Charoli                                                 10 g
Raisins                                                                10 g
Rose Water                                                 10 drops



  • Dry roast the seviyan in a thick bottom pan till golden and keep aside. (You can also add a little of ghee while roasting).
  • In the same pan, add and heat ghee and chopped dry fruits and saute for 3-4 minutes.
  • Remove and keep aside.
  • Heat milk in the same saucepan and let it come to a boil, lower the flame and simmer for 8-10 minutes till the milk slightly thickens.
  • Add the roasted seviyan, dates and sugar to the milk and simmer till the seviyan are cooked and have become soft for about 8-10 minutes on a low flame.
  • The milk will thicken more and reduce in volume.
  • Add the dry fruit mixture and cardamom powder.
  • Taste the sheer kurma and add more sugar if required. Mix well.
  • Switch off the fire and stir.
  • Can be served warm or chilled.
  • Garnish sheer khurma with saffron strands or rose petals or dry fruits.