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Indian

Eid Special Sheer Khurma

Eid special sheer khurma is a rich milk, vermicelli, date and nut pudding scented with cardamom, saffron and rose water.

Published and reviewed by Kitchgrow on 2 September 2026Updated

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Eid Special Sheer Khurma

9 hrtotal

1 hr hands-on8 hr hands-off

Prep 30 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Dry dates and nuts soak overnight so they soften before simmering; the pudding can also be chilled before serving.

Method

  1. In a wide, heavy-bottomed pan, bring the full-fat milk to a boil. Reduce heat and let it simmer until it reduces to about 3/4th of its original volume, stirring frequently.

  2. While the milk reduces, heat a portion of the ghee in another pan. Add the soaked and sliced dates, almonds, pistachios, chironji, and raisins.

  3. Roast the nuts and dates on low heat for 3-4 minutes until they turn slightly golden and aromatic. Remove and keep aside.

    3–4 min

  4. In the same pan, add the remaining ghee and the broken fine vermicelli. Roast on low heat until deep golden brown.

  5. Carefully transfer the roasted vermicelli to the simmering reduced milk.

  6. Add the roasted nuts and dates to the milk as well. Simmer together for 8-10 minutes until the vermicelli softens and the milk thickens nicely.

    8–10 min

  7. Add the sugar, cardamom powder, and the saffron milk. Cook for another 3-4 minutes until the sugar dissolves.

    3–4 min

  8. Turn off the heat. Stir in the rose water (or kewra water) to infuse a royal aroma.

  9. Serve warm in elegant dessert bowls, or let it chill in the refrigerator before presenting.

How to tell it's done

The milk should be creamy and pourable, with tender sevaiyan, soft dates and nuts that still give a gentle bite.

Getting it right

Tip

Roast the sevaiyan on low heat until deep golden, not brown. If the milk boils hard after the vermicelli goes in, the pudding can catch at the bottom.

What to serve it with

Serve sheer khurma warm after Eid namaz or chilled for guests, topped with the fried nuts, dates and a few strands of saffron.

Common mistakes

The sheer khurma turns too thick after cooling.
Stop cooking while it is still pourable and loosen leftovers with a splash of hot milk when reheating.

Storing and reheating

Refrigerate sheer khurma in a covered container for up to 3 days. Reheat gently with a little milk, or serve chilled; do not leave it at room temperature for long.