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.
Tips to Make Sheer Khurma
- 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.
- Vermicelli or seviyan can be roasted or unroasted. I prefer to get the roasted ones from a South Asian store.
- For a rich creamy taste, always go with whole milk
- Cardamom and saffron for that sweet fragrance and aroma.
Sheer Khurma
Ingredients
- 2 teaspoon ghee or butter
- ¼ cup dry fruits dates, apricot, pistachio and cashews
- 60-75 grams roasted vermicelli
- 4 ½ cups whole milk
- 8 tablespoon sugar
- 6 cardamom pods cracked open
- 4-5 saffron strands optional
Instructions
- In a pan over low heat, saute dry fruits in ghee for about 4-5 minutes. Remove to a bowl.
- Add vermicelli to the same pot and roast for 3-4 minutes. Remove to a bowl.
- Pour in milk and let it come to a simmer, then add the sugar and cardamom and cook on medium heat for 10 minutes.
- Add the roasted vermicelli and the dry fruits back in the pan (leaving some for garnish) and cook the Sheer Khurma on low medium low heat for 25-30 minutes. Keep scraping the sides of the pan to re-incorporate the milk solids-that's a lot of flavor.
- The kheer will be done after 30 mins. The texture will be runny. As it chills, it will get super thick so don't be tempted to thicken it on the stovetop.
- Pour into bowls and garnish with some of the sauteed dry fruits.
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