Sheer Khurma | Seviyan Kheer
Sheer Khurma is a traditional, rich and creamy vermicelli pudding dessert made with seviyan (vermicelli), milk, dates, sugar, and lots of dry fruits and nuts. It can be served hot or cold. One of the best and easy desserts you can make for special occasions like weddings, birthdays, or festivals like Eid, Diwali, and Christmas.
Servings: 8
Calories: 376kcal
Equipment
- 2 Pan or Pot
Ingredients
- 1 litre Milk (approx. 5 cups)
- 8 to 10 Saffron stands or Kesar
- 1 tablespoon Ghee or clarified butter
- 10 to 12 Cashews, chopped
- 10 to 12 Pistachios, chopped
- 10 to 12 Almonds, chopped
- 10 to 12 Dates, chopped
- 3 to 4 Fig or Anjeer (optional)
- 2 tablespoon Raisins
- 1 cup Roasted vermicelli (semiya, seviyan)
- ½ cup Sugar (adjust to taste)
- ¼ teaspoon Cardamom powder
Instructions
- Add milk to a pot or pan and bring it to a boil. Add saffron or kesar and reduce to simmer for 5 minutes or until ready to use, occasionally stirring to avoid it burning at the bottom.1 litre Milk, 8 to 10 Saffron stands or Kesar
- Heat ghee or clarified butter on medium heat in a pan. Add almonds, cashews, pistachios, and dates and saute until nuts become golden in color. Add raisins and continue to saute for another 5 to 10 seconds.1 tablespoon Ghee or clarified butter, 10 to 12 Cashews, chopped, 10 to 12 Pistachios, chopped, 10 to 12 Almonds, chopped, 10 to 12 Dates, chopped, 3 to 4 Fig or Anjeer (optional), 2 tablespoon Raisins
- I have used pre-roasted vermicelli (Seviyan). If the vermicelli you have is unroasted, separately roast them in 1-2 tablespoons of ghee (or dry roast) for 5 to 6 minutes on medium flame or until aromatic before using them in the recipe.1 cup Roasted vermicelli
- After adding roasted vermicelli to the sauteed nuts, mix everything together. This will take less than 10 to 15 seconds.
- Add boiled and simmered milk.
- Simmer for 6 to 8 minutes or until vermicelli is cooked.
- Add sugar and stir until it is completely dissolved and blended with other ingredients. Make sure not to add all the sugar at once. Start at ¼ cup and adjust to desired sweetness.½ cup Sugar
- Add cardamom powder, mix, and switch off the flame. This kheer will start thickening as it cools down. Garnish with rose petals, more dried fruits, and nuts.¼ teaspoon Cardamom powder
Video
Notes
- I have followed a simple Hyderabadi-style sheer khurma recipe. You can also add grated coconut, khoya (mawa or dried milk solids), or condensed milk to enhance the kheer's richness.
- Use full-fat milk to make this recipe. You can also combine cream and milk and also increase ghee up to 3 tablespoon to make it richer.
- For flavor, you can also add rose water, kewra (kewda), etc.
- If you are adding condensed milk, skip the sugar.
- Because you are adding dates, adjust the amount of sugar. Start with 4 tablespoon and add more only if needed.
- Always keep stirring to avoid the kheer from burning at the bottom.
- Kheer thickens as it cools down. Adjust the thickness to desired consistency by addition of hot water or milk.
- Refrain from overcooking, as the vermicelli will become mushy.
Nutrition
Calories: 376kcal | Carbohydrates: 72g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 104mg | Potassium: 495mg | Fiber: 3g | Sugar: 43g | Vitamin A: 257IU | Vitamin C: 0.2mg | Calcium: 196mg | Iron: 1mg