Sheer Khurma with Dates and Dry Fruits

Sheera Khurma is the quintessential dessert enjoyed on the morning of the religious festival Eid-uk-Fitr by Muslims all over the world. It's made with cooking vermicelli in milk sweetened with dates and other dry fruits low and slow resulting in a creamy somewhat custard-like consistency.

Sheer Khurma vs. Saviyan

Saviyan are popular in Punjab. Having grown up in a Punjabi family, I always awaited Eid to gorge on bowls of Saviyan. I didn't even know what Sheer Khurma was. Although, what's interesting is that the base for both Sheer Khurma and Saviyan is the same; both have the same cooking technique and the key ingredient vermicelli. The only key difference is that Saviyan does not use dry fruits. I like to describe Sheer Khurma as Saviyan on steroids because the dry fruit sugars lend such incredible sweetness and richness that you don't get in the normal Saviyan.

Texture of Sheer Khurma

Sheer Khurma is not as rich or thick as Kheer. If served warm, it remains runny, however, when chilled, it thickens alot. You can have Sheer Khurma hot or cold and it's just as delicious.

Ingredients of Sheer Khurma

1. Dry fruits are a must. You can use any combination of dry fruits but make sure you don't skip the dates. That's a very important ingredient that adds so much richness and sweetness. I use dates, apricots, cashews and pistachios.
2. Vermicelli or seviyan can be roasted or unroasted. I prefer to get the roasted ones from a South Asian store.
3. For a rich creamy taste, always go with whole milk
4. Cardamom and saffron for that sweet fragrance and aroma.
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