Sheer khurma is a delicious and rich Mughlai dessert made for ramadan. It is made with fine vermicelli, dates, milk and nuts. My version of Sheer Khurma does not have Mawa / condensed milk instead I am using Sanwa (Sama) Powder to give thick consistency.

Overview

Sheer khurma, also known as sheer korma, is a special dish made with dates, milk and sewai or vermicelli. It is served as a vermicelli pudding on Eid ul-Fitr[2][3] and Eid al-Adha in most parts of South Asia. It is a traditional Muslim festive breakfast and a dessert for celebrations. It is made with fine vermicelli, dates, milk and nuts,condensed milk etc. For flavoring agents mostly cardamom, pistachios, almonds, cloves, saffron, raisins, and rose water are also added, depending on region.

Every family have their own versions of Sheer Khurma. I have sweet memories of my childhood with this delicious dessert as my grandma’s friend used to make this delectable sweet. My version of Sheer Khurma does not have Mawa / condensed milk instead I am using Sanwa (Sama) Powder to give thick consistency within very less span of time.

Sheer means milk in Persian and khurma means dates. This recipe is a delicious mixture of milk with dates and can be served hot or cold according to taste.

Sanwa (Sama) millet (Echinochloa frumantacea) is a tiny, white grain which is bigger in size than semolina but smaller than sago (sabudana). It is often called as sawn rice as it is similar to broken rice after cooking. This is one of the fastest growing crop which under optimal weather conditions takes approx. only 45 days to give ripe grains. Here’s what sawn is termed as in different languages across India.

• Bengali - Shamble
• Gujarati - Sama
• Hindi - Shama
• Marathi - Shamul
• Tamil - Kudirai Valu
• Tell - Bonta Chamalu
• Other Names - Barnyard Millet / Samvat ke Chawal

Tips

I would like to share few tips and tricks for a perfect sheer khurma recipe.

• Please use nylon or fine vermicelli or saviya since normal vermicelli will not give the same delectable taste. Fine vermicelli is always available in all Indian grocery stores.

• Always use full fat or full cream milk to make vermicelli pudding.

• Use sama millet to thicken the kheer as sama is a traditional millet used to thicken all sweets.

• Use real cardamom pods to get the crushed powder. Do not use the ready made cardamom powder that we get in stores, it doesn’t have the same taste as the real one.

• Saffron is totally optional to use but it really adds aroma and enhances taste of sheer khorma.

• Use white sugar as jaggery and other sweetners will not do justice with this festive dessert.

Video Recipe

Ingredients

• Whole Milk - 2 cups
• Vermicelli - 1/2 cup
• Almond - 1/4 cup
• Cashew - 1/4 cup
• Pistachios - 1/4 cup
• Raisins - 1/4 cup
• Dates - 1/4 cup
• Saffron - 15 to 20 strands
• Sama powder - 1 tbsp
• Ghee (clarified butter) - 2 tbsp
• Cardamom pods - 5 to 6
• Sugar - 1/2 cup

Instructions

Soak 15-20 strands of saffron in 2 tablespoon warm milk and set aside for an hour.

Roasting of Nuts

• Roasting chopped cashews, chopped pistachios, chopped almonds in ghee for 5 minutes. Flame should be low and continue to stir as nuts will be evenly cooked from all sides. After 5 minutes, sweet aroma of roasted dry fruits is there. Transfer it to a bowl and let it cool down.

• Roasting chopped dates, raisins in ghee for 5 minutes. Flame should be low and continue to stir as nuts will be evenly cooked from all sides. After 5 minutes, sweet aroma of roasted dry fruits is there. Transfer it to a bowl and let it cool down.

Roasting of Vermicelli Method

• Add ghee in a pan and and fine vermicelli to it. Roast for 10 minutes on low flame. Keep stirring vermicelli after every 2 minutes since vermicelli is delicate and tends to burn quite easily.

• After 10 minutes, roasted vermicelli is ready and let it cool down.

Preparation of Sheer Khurma Method

• In a heavy bottom pan, add 1/4 cup of water and let it boil. The water in the pan will ensure that milk does not stick to the bottom of pan. This step is totally optional. I really follow this step for all Indian sweets.

• Add full fat milk to pan. Add 1 tsp of sama (samai millet) to milk and mix well. After 5 minutes, milk starts getting thick because of sama.

• After 10-15 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.

• Also add roasted nuts (pistachios, almonds, cashews, dates and raisins) . Also add roasted vermicelli. Mix and switch off the flame.

• When the dessert is lukewarm or slightly warm, add sugar and mix well.

• You can serve this kheer as warm or chill it in refrigerator.

• Personally Sheer khurma taste best when chilled. Also vermicelli, nuts soak the milk and all flavored get intermixed well in 2-3 hours. Enjoy this yummy creamy dessert with your family & friends!