Sheer Khurma


  • 500 ml milk
  • 1 tbsp ghee
  • 1 – 1.5 tbsp sugar or as required (dates and raisins add sweetness too so, add the sugar accordingly)
  • ½ cup broken sevaiyaan (vermicelli)
  • 7-8 cashews, broken (kaju)
  • 8-9 almonds, sliced (badam)
  • 8-9 unsalted pistachios (pistas)
  • 8-9 dates, seedless, chopped
  • 4 green cardamoms (choti elaichi) (crushed to a powder)
  • ½ – 1 tbsp chironji (charoli)
  • 1 tbsp golden raisins (kishmish)
  • ½ – 1 tbsp rose water

Method of Preparation

  • Roast the sevaiyaan till golden and keep aside. You can roast the sevaiyaan in ghee for better taste.
  • In the same pan, heat ghee and add chopped dry fruits and sauté for 3-4 minutes, stirring often.
  • Heat milk in a saucepan and let it come to a boil. Lower the flame and simmer for 8-10 minutes, till the milk slightly thickens
  • Add the roasted sevaiyaan and sugar to the milk and simmer till the sevaiyaan are cooked and have become soft for about 8-10 minutes on a low flame.
  • The milk will also thicken and reduce in volume
  • Add the whole dry fruit mixture and cardamom powder.
  • Switch off the flame and stir.
  • Taste the Sheer Khurma and add more sugar, if required.
  • Serve the delectable dessert hot, warm or chilled
  • You can also garnish with saffron strands/rose petals/ dry fruits/cardamom powder.