Sheer Kurma Recipe | Sheer Korma | How to make sheer Kurma | Recipe of sheer korma for Ramzaan | Ramadaan recipe of vermicelli pudding with step by step instructions

Sheer Kurma Recipe | Sheer Korma is a traditional Indian sweet dish made during the festive occasion of Eid! This recipe is popular and must-have during Ramzan.

In Persian language Sheer stands for milk and Kurma/Korma for dry  dates, which translates to milk cooked with dates.

These two are the main ingredients to make this delicious, rich milk pudding.

Packed with dried fruits and nuts, one more important ingredient to make this recipe is Vermicelli (Sevaiya), which adds beautiful texture to this pudding.

If you are looking for more kheer recipes, so check out the following on the blog –

Makhana kheer

Chawal ki kheer

Sweet potato and apple kheer

Sabudana kheer

Sheer Kurma Recipe | Sheer Korma, a must make recipe

Today I am sharing the simple way of making Sheer Kurma Recipe | Sheer Korma that is one of the popular and must-have recipes during Ramzan.

In this recipe, i have made Sheer Kurma using Condensed milk. If you wish you can replace condensed milk with sugar.

Adding Condensed milk enhances the texture and taste of the Sheer Kurma.

Moreover, this recipe is loaded with nuts and dried fruit, which make it quite an energising treat for the  month of fasting.

According to me, this is the perfect dessert to share with your loved ones during any time.

So gather the ingredients to make  this delicious dessert. And you don’t need to wait for Eid; it can be made and enjoyed anytime.

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Sheer Kurma Recipe | Sheer Korma

Sheer Kurma Recipe | Sheer Korma is a traditional Indian sweet dish made during the festive occasion of Eid! This recipe is popular and must-have during Ramzan.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: sheer khorma, sheer korma, sheer kurma, vermicelli pudding

Servings: 6

Author: Lata Lala

Ingredients

• 1 liter Full fat Milk
• 2 tbsp Clarified butter/ghee
• 2 tbsp sugar optional
• 2 tbsp Chironji cuddapah almond
• 10 Cashew nuts
• 10 Pistachios
• 10 Almonds
• 10 Dried Dates
• 30 grams Roasted Fine Vermicelli
• 150 ml Condensed milk
• 1/4 tsp Cardamom powder
• 15 strands Saffron
• A pinch Salt

Instructions

• To begin with soak the dry nuts and dates in warm water for few hours. Drain, chop it lengthwise and keep it aside for frying.
• Meanwhile, boil milk in a heavy bottomed pan, reduce the flame and heat it for about 10 minutes.
• From this remove 2 tsp of hot milk in a bowl and soak the saffron in it.
• Next, heat ghee in a pan and fry the soaked cashew nuts, pistachios and almonds till golden. Remove and keep it aside.
• Add the soaked & drained dates to the ghee and fry it for a minute till it turn golden. Remove it and keep it aside for later use.
• In the remaining ghee, roast the vermicelli till golden brown.
• Once the milk is hot enough Add condensed milk to it. Give a gentle stir, add the fried nuts & dates.
• After that add roasted vermicelli to the boiling milk and cook for about 8-10 minute over low flame.
• Add cardamom powder and soaked saffron to this and combine well and cook till thick.
• Test the taste and add sugar according to your taste. This is optional, if you find the sheer korma sweet enough, no need to add.
• Add a pinch of salt, combine well and remove from flame. Serve hot or cooled.

Notes

1. I would urge you to soak dry fruits and dry dates beforehand in warm water for couple of hours.

2. The vermicelli I have used is of fine variety and already roasted one. But I would insist you to roast it well again once.

3. The amount of seviyan I have mentioned is enough to add to this dessert. If you add more it will make sheer korma very thick.

4. Don’t overcook the milk seviyan mixture as it thickens once it cools down.

5. Adding sugar is completely optional. If you eat your dessert less sweet, only condensed milk would be enough. 

Step by step instructions and pictorial presentation to make Sheer Kurma Recipe | Sheer Korma

To begin with soak the dry nuts and dates in warm water for few hours. Drain, chop it lengthwise and keep it aside for frying.

Meanwhile, boil milk in a heavy bottomed pan, reduce the flame and heat it for about 10 minutes.

From this remove 2 tsp of hot milk in a bowl and soak the saffron in it.

Next, heat ghee in a pan and fry the soaked cashew nuts, pistachios and almonds till golden. Remove and keep it aside.

Add the soaked & drained dates to the ghee and fry it for a minute till it turn golden. Remove it and keep it aside for later use.

In the remaining ghee, roast the vermicelli till golden brown.

Once the milk is hot enough Add condensed milk to it. Give a gentle stir, add the fried nuts & dates.

After that add roasted vermicelli to the boiling milk and cook for about 8-10 minute over low flame.

Add cardamom powder and soaked saffron to this and combine well and cook till thick.

Test the taste and add sugar according to your taste. This is optional, if you find the sheer korma sweet enough, no need to add.

Add a pinch of salt, combine well and remove from flame. Serve hot or cooled.

Recipe Notes

1. I would urge you to soak dry fruits and dry dates beforehand in warm water for couple of hours.

2. The vermicelli I have used is of fine variety and already roasted one. But I would insist you to roast it well again once.

3. The amount of seviyan I have mentioned is enough to add to this dessert. If you add more it will make sheer korma very thick.

4. Don’t overcook the milk seviyan mixture as it thickens once it cools down.

5. Adding sugar is completely optional. If you eat your dessert less sweet, only condensed milk would be enough.