Sheer Khurma

Sheer Khorma | Sheer Khurma | Sheer Qurma, is a traditional festive dessert popular in South Asian and Middle Eastern cuisine during Eid al-Fitr. This beloved dessert is cherished for its rich, creamy texture and comforting flavors. Fine seviyan (vermicelli), milk, sugar, dry fruits and ghee are the main ingredients in making this dessert. 5 Ingredients and 15 minutes is all you need to make 5 bowls of delicious sheer khurma.

Delicious Eid Recipes To Try – Double Ka Meetha, Sooji ki Kheer, Instant Rasmalai, Zaffrani Gulab Jamun, Fruit and Cream Trifle, Badami Chana Dal Halwa, Cashew Burfi, Baked Boondi & Gulab Jamun Pudding, Ghee Mysore Pak, Gil-e-Firdaus.

What Is Sheer Khurma?

The name “sheer khurma” is derived from Persian, where “sheer” means milk and “khurma (khorma)” means dates. Originating from the Persian influences, the name literally translates to “milk with dates“.

Sheer Khurma is not just a dessert; it is a celebration of flavors that signifies warmth and festivity. Commonly savored during the auspicious occasion of Eid-al-Fitr.

The recipe for sheer khurma may vary from region to region and even from family to family, but the basic ingredients remain the same.

What is Eid?

Eid, also spelled as ‘Id’, is an Arabic term that translates to “festival” or “celebration.” In Islam, Eid refers to two major festivals celebrated by Muslims worldwide:

1. Eid al-Fitr: This festival marks the end of Ramadan, the Islamic holy month of fasting. It falls on the first day of Shawwal, the month following Ramadan, based on the Islamic lunar calendar. Eid al-Fitr is a day of joy, thanksgiving, and feasting for Muslims. On this day Muslims break month-long fast with special prayers, communal gatherings, and sharing meals with family and friends. It is also a time for giving charity (zakat) and gifts to the less fortunate.
2. Eid al-Adha: Also known as the “Festival of Sacrifice“. Eid al-Adha commemorates the willingness of Prophet Ibrahim AS to sacrifice his son as an act of obedience to God. It falls on the 10th day of Dhu al-Hijjah, the final month of the Islamic lunar calendar. This coincides with the completion of the Hajj pilgrimage to Mecca. Muslims around the world celebrate Eid al-Adha by performing the Eid prayer, sacrificing animals (usually sheep, goats, or cows). Also distributes the meat among family, friends, and the less fortunate.

Eid Ki Ronak – Atmosphere of Excitement

Eid is all about celebrating joy, gratitude, and community. After 30 days of fasting, Eid is much awaited day. Though in many families Eid preparations start from the day one of Ramadan. Some complete it before the starting of Ramadan and some start just a day or two before Eid. In most of the Muslim areas last three days of Ramadan is like a grand fare. Streets and shops will be decorated with lights. You can see Itaar (scent), topi (prayer caps), flower, bangle, mehendi and semiya push carts lined on the streets.

The wonderful smell of snacks, both sweet and savory, fills the air, tempting people walking by. As they walk through the busy streets, they are drawn to the aroma to satisfy their cravings and indulge in a moment of culinary bliss.

Even big branded shops and malls offer huge discounts at this time, by attracting the customers with Iftar snacks and drinks. People shop not only clothes but also buy gifts for their loved ones. In the holy month of Ramadan, at the end of fasting days, Zakat-al-Fitr (charity) is calculated and given to the needy. Eid al Fitr is celebrated with much glory and greatness round the globe.

Day Of Eid

The day of Eid starts, very early by offering early morning prayers. People take bath and wear new or clean clothes, apply scent and surma (kohl). By eating dates and light breakfast men leave to mosque and women perform namaz at home in India.

Usually after namaz men hug and exchange Eid Mubarak Wishes. On returning home, women and children greet men by saying Eid Mubarak. Eidhi (Eid gift) is given to the younger ones in the family upon greeting as a blessing. Celebration continuous by serving warm sheer khurma along with other festival treats. Rest of the day vanishes entertaining guests, cooking, eating, chatting and prayers.

In some and even in my family the celebration of Eid continues for three days. For three days we prepare many different dishes but Sheer Khurma remains the star of this Eid.  

Sheer Khurma

The process of making Sheer Khurma starts by reducing milk to a thick, creamy consistency. In this goes fine vermicelli, known locally as rumani semiya or nylon semiya (seviyah). This is not just ordinary vermicelli, a special variety usually called sheer khurma seviyan. These are thinner and more delicate, requiring precise cooking to maintain their distinct texture amidst the creamy milk.

Then goes in the sugar. Stir till sugar melts. Boil on low flame till sheer khurma thickness. Along with this dates or sometimes other dried fruits like raisins, go in to add sweetness and texture. Cardamom, saffron, and sometimes rose water, add fragrance and aroma in this dessert.

Now comes the exciting part. Heat ghee in a small pan and fry finely sliced almonds, chironji seeds, cashew and dry dates. Fry till light golden and pour this over sheer khurma. My mom pours half of this fried dry fruits mixture over sheer khurma and reserves half for garnish. Depending on personal preference, serve it warm or chilled.

Rumani Seviyan – Eid Ki Sewai

Rumani semiya, also known as nylon semiya or seviyah is the star ingredient of sheer khurma. This fine vermicelli is not just an ingredient; it’s the foundation upon which this rich and creamy dessert is built.

The delicate strands of Rumani semiya are skillfully crafted machine made seviya. These are exceptionally thin, providing a distinctive texture. This texture helps in maintaining the deliciousness and authenticity of sheer khurma. Rumani semiya’s finesse elevates sheer khurma from a simple sweet dish to an exquisite experience.

Apart from fine rumani seviya, other popular variety of seviya that go in sheer khurma are Hath Ke Seviyan’, ‘Namak Ka Seviyan’, and ‘Chakle Ke Seviyan.

The one you see in the above picture is unroasted Chuttae ki Semi (Curl Semiya). The roasted semi looks brown in color. Now coming to the recipe, the recipe of Sheer Khurma is very simple, but you need to be careful with measurements.

Must-Try Recipes With Seviyan

Keema Seviyan – Hyderabadi Keema Seviyan Recipe is filling and flavoursome. Boiled, fine roasted thin seviyan (vermicelli) is added to spicy lamb mince (keema) and cooked till done.

Meethi Seviyan – Meethi Seviyan | Seviyan ka Muzaffar is sweet delicacy loaded with lots of nuts, ghee, sugar, seviyan and dry coconut flakes. This is an Eid Special seviyan recipe.

Pakistani Seviyan – The dish is prepared by cooking the seviyan in milk, often flavored with cardamom and saffron. Sugar and condensed milk bring sweetness.

Khare Seviyan – Made in just 5 minutes, this Savory Vermicelli – Khare Semiya is bliss! Perfect for breakfast or snack or as a light meal in lunch or dinner. Khare semiya (seviyan) is popular iftar time recipe in Ramadan.

Sheer Khurma Ingredients

Full Fat Milk: Adds a luxurious mouthfeel and enhances the flavor of the dish.

Sugar: Adds sweetness to balance the flavors of the other ingredients. Some people add half of sugar and half of condensed milk or milkmaid for extra sweetness and creaminess.

Roasted Seviyan: Also known as vermicelli, is thin pasta-like noodles made from wheat flour or semolina. Roasted seviyan adds a unique texture and flavor to Sheer Khurma. Roasting the seviyan enhances its nutty flavor and prevents it from becoming mushy when cooked in the milk. Check notes in the recipe section below to know how to roast seviyan.

Ghee: Adds a distinctive aroma and richness to Sheer Khurma. Also helps in roasting the seviyan and gives the dish a velvety smoothness.

Chopped Almonds: Almonds are nuts rich in healthy fats, protein, and fiber. Chopped almonds add a delightful crunch and nutty flavor to Sheer Khurma. They also provide texture contrast to the creamy milk base of the dessert.

Chironji: Also known as charoli, sara pappu (In Telugu) are small, pale seeds obtained from the Buchanania lanzan tree. Chironji adds a unique texture and a subtle nuttiness to Sheer Khurma, enhancing its overall taste and visual appeal.

Mom’s Special Sheer Khurma Recipe

My mom cooks awesomely delicious sheer khurma and whoever visits our house on Eid day always end up indulging  double | triple servings. My mom uses very fine vermicelli, as you can see in the pics to make sheer khurma. You can find this in many supermarkets or shops near mosques during Eid time.

Mom roasts this semi (that what we call semiya) in ghee until nice golden brown and stores in a clean and dry air tight jar until use. You can even get roasted semi in markets, sometimes she uses that too. Today I am going to share with you my mom’s special sheer khorma recipe or sheer khurma recipe.

Tips to make Perfect Sheer Korma:

Peel the skin of almonds by soaking them in lukewarm water for ½ hour. Using a very sharp knife carefully cut the almonds. Spread on kitchen towel and leave to dry under fan for 1-2 hours.

In the same way, wash and soak chironji (charoli) in normal water for 2-3 hours. Drain the water and place the chironji on dry kitchen towel and gently rub to get the skin off. Leave this to dry under the fan. Upon drying you can easily remove the skin and use chironji.

After completely drying chop almonds and chironji, store them in an air tight jar or you can even fry them in ghee and store for later use. If you are frying and storing, then place the jar in the fridge.