Sheer Khurma
Rich Hyderabadi vermicelli pudding with dates and nuts.
About this dish
Sheer Khurma, meaning 'milk with dates' in Persian, is the crowning jewel of Hyderabadi Eid-ul-Fitr celebrations. It is a rich, creamy vermicelli pudding distinguished by the heavy use of dry fruits and dry dates (chuara). Unlike regular kheer, the vermicelli is fried until deep bronze, and the milk is reduced until it acquires a pale cream hue.
Ingredients
The Base
- 2 Liters Full-fat whole milk
- 100g Fine Vermicelli (Seviyan), broken into 2-inch pieces
- 150g Sugar (adjust to taste)
- 1/2 tsp Cardamom powder
Nuts and Fruits
- 10-12 Dry dates (Chuara), soaked overnight and sliced thin
- 20g Pistachios, blanched and slivered
- 20g Almonds, blanched and slivered
- 20g Cashews, chopped
- 1 tbsp Charoli (Chironji) seeds
- 15-20 Raisins
Frying and Finishing
- 4 tbsp Desi Ghee
- A few strands of Saffron, soaked in 2 tbsp warm milk
- 1 tsp Rose water or Kewra water (optional)
Method
- 1
Reduce the Milk
In a heavy-bottomed wide pan, pour the 2 liters of milk and bring to a boil. Lower the heat and simmer, stirring occasionally to prevent burning at the bottom, for about 20-25 minutes. You want the milk to reduce by about 25% until it looks slightly thick and ivory-colored.
- 2
Fry the Nuts
While the milk simmers, heat 2 tablespoons of ghee in a separate small frying pan. Add the sliced dry dates, almonds, pistachios, cashews, and chironji. Fry on low heat for 3-4 minutes until they turn aromatic and light golden; remove and set aside.
- 3
Sauté Vermicelli
In the same ghee-coated pan, add another 2 tablespoons of ghee. Add the fine vermicelli and roast on low-medium heat, stirring constantly. Roast until the vermicelli turns a deep, even golden-brown; be careful as fine seviyan can burn in seconds.
- 4
Infuse the Milk
Add the roasted vermicelli directly into the simmering milk. Stir gently to ensure no clumps form. Cook for 5-7 minutes on medium-low heat until the vermicelli is soft and has absorbed some of the milk.
- 5
Sweeten and Spice
Add the sugar and cardamom powder to the pot. Stir well until the sugar dissolves completely. You will notice the milk thinning slightly after adding sugar; continue to simmer for another 5 minutes to regain the consistency.
- 6
Add the Nuts
Fold in the fried nuts, dates, and raisins. Reserve a few for garnish. The dry dates are essential here as they provide a chewy, caramel-like texture that is traditional to the Hyderabadi style.
- 7
Saffron and Aroma
Pour in the saffron-infused milk and the rose or kewra water. The saffron will bloom and give the pudding a beautiful golden tint and a royal aroma. Cook for just 1-2 minutes more.
- 8
Check Consistency
The Sheer Khurma should be flowing but creamy. Keep in mind that it will thicken significantly as it cools. If it looks too thick while hot, add a splash of warm milk to loosen it.
- 9
Final Rest
Remove from heat and let it rest covered for 10 minutes. This allows the vermicelli to fully swell and the flavors of the nuts to permeate the milk. Serve it warm in winter or chilled in summer.
Notes & variations
- Always use 'Zero' number fine vermicelli, specifically labeled for Sheer Khurma.
- Soaking the dry dates overnight is crucial; if they are hard, they will not be pleasant to eat.
- Do not overcook the vermicelli in the milk or it will become mushy and lose its thread-like definition.
- Store in the refrigerator for up to 3 days; reheat with a little milk to restore consistency.
Serve with
Serve as a standalone dessert, ideally after a heavy Biryani meal.
Cook's note
For an extra rich 'Dawat' style flavor, add 50g of crumbled Khoya (dried milk solids) along with the sugar.