Eid day and Sheer Khurma — for many Pakistani families these two go together like tea and biscuits.
Serving Sheer Khurma on Eid is a long-standing tradition in many households. It also appears at weddings and other special occasions.
Because it’s quick and simple to prepare, there’s no reason not to make Sheer Khurma more often at home. When I tested this recipe, my children loved it and polished off several bowls over two days.
✨ What is Sheer Khurma?
Sheer Khurma has roots in Afghanistan and is a creamy, milk-based dessert made with vermicelli, dried dates and nuts. In Farsi, ‘Sheer’ means milk and ‘Khurma’ means dates.
Traditionally, chopped dried dates—known in Urdu as chooray—are cooked into the dessert. In many homes, including mine, this dish is also called Seviyan. In Bangladesh it’s known as Shemai and is often enjoyed with parathas.
Growing up I rarely had dried dates in my Sheer Khurma, and I wasn’t used to their flavour until I tried them in other recipes. An Instagram poll showed many people prefer their Sheer Khurma without chopped dates, so the photos here don’t show them. The recipe card does include dates if you want them — use them or skip them to suit your taste.
🌹 Ingredients for Sheer Khurma
- Vermicelli (seviyan) — buy the roasted variety from Asian stores or the international aisle of larger supermarkets. Break it into shorter pieces before cooking.
- Milk — use full-fat milk for a rich, pudding-like texture similar to kheer.
- Nuts and dried dates — nuts bring texture and richness; dates add sweetness and traditional flavour if you like them.
- Sugar — use to taste. I used regular white sugar in testing.
- Ghee — adds depth and aroma. If you prefer, a neutral oil like corn oil can be used, though ghee is traditional.
- Kewra water — a fragrant extract that gives Sheer Khurma its characteristic aroma. Rose water can be substituted.
- Double cream — optional. See notes below about using cream or condensed milk for extra richness.
🍶 Double cream or condensed milk?
Sheer Khurma becomes creamy by simmering milk until it reduces and thickens. Some recipes add double cream (heavy cream) or condensed milk to speed up the process and make the dessert richer and more luxurious.
I tested this with double cream and the difference is noticeable — it yields a distinctly creamier result. If you prefer a lighter, more traditional finish, skip the cream. It’s a matter of personal preference.
♨ Method
Begin by heating ghee in a pan and lightly frying the chopped nuts and dried dates (if using) until golden and fragrant. Remove and set aside.
In the same ghee add the broken vermicelli and toast over medium heat, stirring constantly. Vermicelli can burn quickly, so keep the pan moving until it turns a beautiful golden colour and becomes fragrant.
Once the vermicelli is golden, add the milk, optional cream, sugar, kewra water, cardamom powder and chopped dates (if using). Bring everything to a gentle simmer over medium-low heat. Stir frequently and scrape the bottom so the milk doesn’t stick or burn.
Cook until the mixture reaches your desired thickness, usually 10–15 minutes. Stir in the reserved fried nuts, then garnish with extra nuts, raisins, rose petals or even silver leaf (chandi ka warq) for an elegant finish.
That’s it — Sheer Khurma is quick and easier than many other South Asian desserts like kheer or gajar ka halwa.
📌 Some additional Sheer Khurma tips
- Milk-based desserts continue to thicken as they cool. If your Sheer Khurma becomes too thick after cooling, stir in a little cold milk to loosen it.
- Sweetness often dulls after chilling, so taste and adjust sugar before serving chilled.
- If using whole cardamom pods instead of ground cardamom, remember to remove the pods before serving — biting into one is unpleasant.
- Sheer Khurma keeps well and can be made a day ahead. Store it in the fridge and reheat or serve chilled according to preference.
🍽️ How to serve Sheer Khurma
Sheer Khurma can be served hot, warm or cold. I prefer many of my desserts hot, while others (including my children) enjoy it chilled. Serve it the way your family likes best.
More Pakistani dessert recipes
Kheer | Gajar Ka Halwa | Sooji Ka Halwa | Zarda
View my full collection of Pakistani desserts on the blog.
Enjoy, with love x
📋 Recipe
Sheer Khurma | Seviyan
20
20
6 bowls
Ingredients
-
⅓ cup
(50 g)
chopped nuts
unsalted -
8
chopped dried dates
if preferred -
1 tablespoon
(15 ml)
ghee -
½ packet
(100 g)
roasted vermicelli, broken into small pieces
1 packet = 200g usually -
4 cups
(1 l)
whole milk -
½ cup
double cream / heavy whipping cream
optional -
1 teaspoon
cardamom powder -
2 tablespoon
kewra water -
6 tablespoon
(75 g)
sugar
or to taste
Instructions
-
Heat the ghee in a pot. Toast the nuts in the ghee until fragrant and lightly brown, stirring continuously to avoid burning, about 3–5 minutes. Remove with a slotted spoon and set aside.
-
In the remaining ghee, add the vermicelli. Toast over medium heat, stirring continuously until golden, about 5 minutes.
-
Add the milk, optional cream, sugar, kewra water, cardamom powder and chopped dates (if using). Cook on low to medium heat, stirring frequently until the milk thickens to your liking, about 10–15 minutes.
-
When thickened, remove from heat and stir in the reserved nuts.
-
Garnish with extra nuts, raisins or edible petals as desired. Serve hot, warm or chilled.