Sheer Khurma

Sheer Khurma

A festival vermicelli pudding made on Eid ul-Fitr in Pakistan, India and Bangladesh.

Nimmy Raghu


  1. 1 Litre Milk
  2. 1 Cup Sugar
  3. 1/2 Cup Vermicelli
  4. 6 - 7 Cardamom Green
  5. 1/2 Cup Milk Powder
  6. 1 Cup almond pistachios cashewnuts Date Raisin mix - , , , ,
  7. 4 - 5 Tablespoons Coconut (grated)
  8. 3 - 4 Tablespoons Ghee Butter or
  9. 3 - 4 Tablespoons Fresh Cream


25 mins
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    Boil milk in a big pan. Once it starts boiling, keep it in low flame and add the seeds of green cardamom.

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    Add dates and let it simmer for about 10 minutes. Keep stirring in between. In the mean time, fry vermicelli in little ghee and when it becomes golden brown colour, pour it into the boiling milk mixture.

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    Let it simmer till the vermicelli is nicely cooked. Now add sugar. Mix well.

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    Take little warm milk in a small bowl and add milk powder into it. Mix well till it is dissolved completely.

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    Pour this into the boiling milk mixture. Mix well and let it simmer for sometime.

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    In the same pan in which you have fried vermicelli, put the rest of ghee and stir fry all the nuts, coconut and raisins. When it starts turning colour, turn off the heat and keep this aside.

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    Later, when you see that the sheer khurma has changed its colour, turn off the heat.

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    Add fresh cream into it, mix well and pour the fried nuts, coconut and raisins into it. Mix well.

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    Serve it hot or chilled.

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    Note:`1. Add sugar as per your taste. I did not add 1 cup of sugar as milk powder and dates imparts little bit of sweetness to this dessert. `

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