Sheer Khurma – Eid Special Kheer

Rich and Indulgent Sheer Khurma made with milk, dates, nuts and Vermicelli during the occasion of Eid

Creamy and decadent Sheer Khurma is a traditional pudding made on the auspicious occasion of Eid. Its made with milk, vermicelli and loaded with nuts and dates. Eid isn’t complete without indulging in a bowl of rich and delicious Sheer Khurma.

What is Sheer Khurma?

Sheer Khurma, a popular Mughlai recipe originated in Afghanistan and is also popular in India, Pakistan and all over Central Asia. Sheer khurma is a Persian word which literally mean “Milk and dates”. Its made during the festival of Eid-ul-Fitr and Eid-ul-Adha. Eid is a festival celebrating joy, happiness, togetherness and is most importantly all about Food. Sheer khurma is one such delicacy that bring joy, is served as breakfast after the Eid Prayer and shared to friends and family with love.

Sheer Khurma in a bowl with nuts, dates and rose petals on top.

What ingredients are used to make Sheer Khurma?

There are many ways to prepare sheer khurma and you can customize the addition of nuts according to your taste. The most important ingredients are milk and dates, as the name suggests. Here’s a list of ingredients:

  • Whole Milk : I love the flavor of just whole milk in the kheer, sheer khurma needs to be thin and flowy and not thick, in my opinion. But, if you like thick kheer add a cup of half and half to make it creamy.
  • Ghee
  • Vermicelli : Fine or Nylon Vermicelli is recommended but if you cant find it, regular bambino vermicelli works just fine. My mom always used bambino.
  • Dates and Raisins: Mejdool dates work great but any dates work.
  • Charoli/Chironji Seeds : These are tiny seeds that are nutty and taste like almonds. Its totally okay if you don’t have these. They also turn out bitter sometimes, please taste them before using.
  • Nuts (Cashews, Pistachios, Almonds)
  • Sugar
  • Extra Flavors: Saffron and Cardamom
Ingredients for Sheer Khurma

What kind of vermicelli used for Sheer Khurma?

Roasted vermicelli on a plate.

You can use this Shan fine Roasted vermicelli from your local Indian store or amazon. But, just in case you cannot find it, feel free to use any vermicelli. Break up a handful of vermicelli at the end and use as needed. Since this vermicelli is already roasted, you don’t need to roast it again.

How to make the Sheer Khurma?

Traditionally, the nuts and dried dates are soaked in water overnight so they are easy to chop, but since I am using Instant pot, I did not. The pressure cooking in milk makes them soft, I just used a sharp knife to chop the nuts into pieces. The size of the nuts depends on your taste, I like big chunky pieces, so I did a rough chop.

  • Roughly chop the nuts and turn on the sauté mode(NORMAL) on the Instant pot.
  • Add ghee and when it melts, add chopped nuts , raisins and dates and toast till they are lightly roasted and the raisins plump up. Reserve some toasted nuts for garnish.
  • Add roasted vermicelli and sauté for 30 seconds. (If using regular vermicelli, roast them in little ghee first and then toast the nuts)
Sheer khurma process: Sautéing the nuts and vermicelli.
  • One important thing we need to remember when making milk desserts in Instant pot is, they tend to burn at the bottom. In order to avoid that, add 1/4 cup water before adding milk
  • Add milk and stir once. Add sugar, saffron threads and crushed cardamom powder.
  • Close the lid and set the timer for 3 minutes in porridge mode, Vent in sealing position.
  • After the timer is done, keep the vent closed for at least 10 minutes. After 10 minutes, you can quick release if needed. QUICK RELEASE ONLY AFTER 10 MINUTES.
Sheer khurma process 2: Add milk, safron and cardamom and pressure cook in Instant pot.

Why to make the Sheer Khurma in Instant pot?

Simply, because it makes my life easy! Sheer Khurma is made on busy Eid mornings when we are scrambling to get elaborate meals ready for the festivities. Its super convenient to prep the nuts the previous night and set the instant pot in 5 minutes the next morning. It will be done by the time our namaz and prayers are done.. so easy!

Sheer Khurma in three glasses with nuts, dates and rose petals on top.

A few Frequently asked questions:

Can I use Half and half to make the Sheer Khurma creamier?

We like our kheer to be thinner but adding half and half makes it much more creamier and delicious! I suggest adding 3 cups milk and only 1 cup half and half for a nice milky kheer.

Can I use Condensed milk instead of Sugar in Sheer Khurma?

Yes! While the traditional version doesn’t use condensed milk, adding it makes the kheer super creamier and adds an absolutely irresistible caramel-y flavor.

What kind of vermicelli is used for Sheer Khurma?

A roasted fine vermicelli like this Shan fine Roasted vermicelli is usually used to make the Kheer. You can find it at your local Indian store or on Amazon. But, just in case you cannot find it, feel free to use any vermicelli.Sheer Khurma in a bowl with nuts, dates and rose petals on top.

Can we make the Sheer Khurma Vegan?

Yes! Coconut milk work great in place of regular milk.

Is sheer khurma the same as Vermicelli or Seviyan Kheer?

Well, almost! Seviyan or Semiyan Kheer doesn’t have dates in it and is also a lot creamier than the traditional version.

Is the Sheer Khurma served hot or cold?

Normally, it is served lukewarm or hot. But cold kheer tastes equally delicious.

Yield: 6-8 servings

Sheer Khurma

Sheer Khurma in a bowl with nuts, dates and rose petals on top.

Rich and Indulgent Sheer Khurma made with milk, dates, nuts and Vermicelli on the auspicious occasion of Eid

Prep Time 10 minutes
Cook Time 10 minutes
NPR time 10 minutes
Total Time 30 minutes

Instructions

  1. Roughly chop the nuts and turn on the sauté mode(NORMAL) on the Instant pot.
  2. Add ghee and when it melts, add chopped nuts , raisins and dates and toast till they are lightly roasted and the raisins plump up. Reserve some toasted nuts for garnish.
  3. Add roasted vermicelli and sauté for 30 seconds. (If using regular vermicelli, roast them in little ghee first and then toast the nuts)
  4. Add 1/4 cup water to vermicelli, this prevents the milk from burning or scorching the Instant pot.
  5. Add milk and stir once. Add sugar, saffron and crushed cardamom powder.
  6. Close the lid and set the timer for 3 minutes in porridge/Pressure cook mode, Vent in sealing position.
  7. After the timer is done, keep the vent closed for at least 10 minutes. After 10 minutes, you can quick release if needed. QUICK RELEASE ONLY AFTER 10 MINUTES.

Notes

  • Desserts made with milk tend to burn at the bottom in Instant pot, adding 1/4 cup water before adding milk prevents it. DO NOT SKIP ADDING WATER BEFORE ADDING MILK.
  • Chironji seeds turn out bitter sometimes, please taste them before using. If you cannot find them, its okay to skip them.
  • You can customize the nuts and dry fruits as per your taste. Dates are a must though.
  • Traditionally, the nuts and dried dates are soaked in water overnight so they are easy to chop, but since I am using Instant pot, I did not. Pressure cooking in milk makes them soft, I just used a sharp knife to chop the nuts into bite-sized pieces.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 70mgCarbohydrates: 33gFiber: 1gSugar: 26gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Please leave a comment on the blog or follow and share a photo on Instagram

Pin it for later:

Please enter your name and email address below to subscribe!

[DISPLAY_ULTIMATE_SOCIAL_ICONS]

Note: As an Amazon Associate I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe