Easy Homemade Sheer Khurma Recipe

Delicious Sheer Khurma with vermicelli, nuts, and milk, perfect for festive celebrations.

Author:

Soniya Saluja

Experience the magic of Sheer Khurma like never before. Our step-by-step guide ensures a mouthwatering dessert that will transport you to dessert paradise.

5 from 2 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

4 servings

Calories:

525kcal

Ingredients

For the Seviyan (Vermicelli) Kheer

2 tablespoon Ghee clarified butter
10 10-12 Almonds
10 10-12 Pistachios
8 8-10 Cashews
8 8-10 Raisins
5 5-7 Large Dates, sliced
1 Cup thin Vermicelli/Sevaiyan broken
4 Cups Full Cream Milk
½ Cup Condensed Milk
1 teaspoon Cardamom Powder
2 Drops Kewra Water or Rose Water

For Garnishing

1 tablespoon Almonds, slivered
1 tablespoon Pistachios, slivered
Dried Rose Petals optional

Instructions

Roast the Nuts and Dry Fruits:Heat a tablespoon of ghee in a pan over medium heat.
Add the chopped nuts, raisins, and dates. Sauté for 1-2 minutes until the nuts are golden and the raisins plump up. Remove and set aside.
Roast the Vermicelli (Seviyan):In the same pan, add another tablespoon of ghee.
Add the vermicelli and roast until it turns golden brown, stirring continuously to prevent burning.
Remove and set aside.
Prepare the Kheer:In a large saucepan, boil the full cream milk over medium heat.
Add cardamom powder to the boiling milk for a rich aroma.
Once the milk starts boiling, add the roasted vermicelli.
Cook for 5-6 minutes, stirring occasionally to prevent sticking.
Continue to cook on low heat until the vermicelli is soft and the mixture thickens to your desired consistency.
Add Sweeteners and Flavors:Add the roasted dry fruits and sliced dates to the milk.
Stir in the condensed milk and mix well.
Finish with Aromatics:Cook for another 2-3 minutes, ensuring all ingredients are well combined.
Add 2 drops of kewra or rose water for a fragrant touch.
Garnish and Serve:Sheer Khurma can be served warm or chilled, based on preference.
Garnish with additional chopped nuts before serving.

Video

Notes

Instant Pot Instructions

Sauté nuts: Press Sauté, heat 1 tablespoon ghee, fry nuts, dates, and raisins 1 to 2 minutes. Remove half for garnish.
Toast vermicelli: Add 1 tablespoon ghee, toast broken seviyan 1 to 2 minutes until golden.
Deglaze: Add ¼ cup water and scrape bottom of pot thoroughly.
Pressure cook: Add milk, condensed milk (or sugar), cardamom, and saffron. Close lid, seal valve. Pressure Cook on LOW for 1 minute.
Natural release: Wait 10 to 15 minutes for natural pressure release.
Finish: Stir well, add cream if needed for smoothness. Add reserved nuts and 2 drops kewra or rose water. Serve warm or chilled.

Nutrition