Sheer Khurma or Sheer Korma or Sheer Khorma is a rich traditional dessert of milk simmered with dates, sugar, dryfruits and nylon vermicelli made especially during Ramadan Eid or Eid-ul-fitr as well as Eid-ul-Adha. It is one of the signature Mughlai dessert adored by Muslims across India, Pakistan and Afghanistan. Gradually, this creamy delicious Hyderabadi Sheer Khurma has gained popularity across the globe. Here is how to make sheer khurma recipe at home.
Hyderabadi Sheer Khurma
Eid is festival of love, joy and happiness and last but not the least our favorite food. Sheer Khurma is not just an Indian dessert, but an exceedingly phenomenal emotion. As another Eid of the year is around the corners, we all are deliberately waiting for the most sumptuous traditional dessert i.e. Sheer Korma. A perfectly cooked delicacy in milk, seasoned with tons of dry fruits is what we wait for the whole year. I literally get many calls and messages regarding this simmering hot and sweet festive delicacy. Many of my friends crave for Hyderabadi Sheer Khurma but that is a little bitter truth that I myself insanely crave for this. Omg! many of lovely people out there say me, that they love muslim food so much and want to enjoy it every eid 🙂
What is Sheer Khurma?
Sheer Khurma is a Persain term which means “milk cooked with dates ” in english. So, basically, sheer refers to ‘milk and Khurma means ‘dates’ or ‘khajur’. It is a delicious rich dessert preparation or I should say Eid special food that is enjoyed by Muslims in Asian sub continents that is India, Pakistan and Afghanistan. Eid-ul-fitr and Eid-ul-Adha is never complete without sheer khorma. It is indeed the real joy to see that Sheer Khurma tops the list in Afghani, Pakistani cuisine and Hyderabadi Cuisine during our Eid festival.
It is made by boiling fresh milk until the milk turns creamish in color, similar to the colour of rabdi. Adding elaichi powder, vermicelli (brown Sevayi) and nuts to the boiled milk and simmer it on low flame. Then finally pour the cardamom pod tempering over it. I am mentioning the list of ingredients below. Check out the consistency and condiments for making truly the best Hyderabadi Sheer Korma recipe this festive season.
How to make sheer khurma with condensed milk?
Condensed milk is just a second sweetener option. I do not appreciate using condensed milk or custard powder in it. As it changes the original taste of the Sheer Khurma recipe. An authentic Hyderabadi Sheer Khurma recipe is made out of milk and sugar and pure ghee. No extra sweetener or artificial flavors or colors are required. But, still if you prefer to make sheer korma with condensed milk, then add one and half tin of condensed milk to 5 litres of milk shir khurma measure and skip sugar. However, you can add condensed milk as per you sweetness preference, do increase or decrease it accordingly.
In fact, I do not at all like the sheer korma with the extra flavors. I feel it disturbs the originality of the Sheer Korma. Milk Solids definitely tastes good, but still may give that different flavor like a Kheer or Phirni. And when it comes to Hyderabadi Sheer Khurma recipe, trust me I do not support any compromises there. I strongly suggest to use only the fresh milk with full fat. The tetra pack ones is also very well to go too.
Sheer Khurma Ingredients:
Sheer Khurma recipe asks for few specific ingredients which definitely cannot be skipped. Siginificantly, we need whole milk, sugar, fine nylon vermicelli, almonds, pistachios, dates, chironji, ghee, elaichi powder, green cardamom pods and zafran. Indeed, many do add raisins, cashew nuts, pine nuts and melon seeds as well, they are totally your choice. I do not add any of these. Also, desi and Vanaspati, both the ghee will do fine, you can use it of your choice, but do avoid refined vegetable oil. Yes, slivered, roasted nuts are the backbone of the Hyderabadi Sheer Khurma. You can pick up any dry fruits as per your requirement. But, almonds, pistachios and charoli seeds are amongst the most favorable dry fruits in this amazing festival dessert recipe. However, some times I do add cashew nuts and some times don’t, but trust me only almonds, pistas and chironji along with sevayin gives the best Hyderabadi sheer khurma recipe.
to peel chironji for Sheer korma:
First, soak the chironji or charoli nuts in enough water, over night or atleast 2-3 hours (in hot water). There are two ways of peeling it. After it is soaked well, either gently rub the chironji within your palms in water bowl itself Charoli nuts will release the skin off and will split into two. Skin will float on the top of the water, then strain it in strainer. You will get clean peeled chironji in bowl and peel in a strainer. The another method is, place it on clean kitchen towel and rub gently with towel itself. Then transfer the chironji into a bowl with enough water and shake, skin will float and then strain it.
Important Tips to make Best Sheer Khurma:
Always use fine nylon vermicelli particularly, to make sheer khurma recipe.
Use full fat milk only, to make sheer korma to give the best rich creamy consistency and taste to this dessert. Low fat milk is big NO if you want to relish authentic creamy milk sheer khorma.
Do not skip dried dates as the dish itself says milk cooked with dates. Use good quality dates, de seed it and slightly fry ghee for few seconds before adding it to the milk.
Most Noteworthy, please do not add dry fruits with out soaking or blanching it. Significantly, always soak them over night for best results, then peel, slice and proceed. However, if you have time crunch, then blanch them for couple of hours and then peel and slice them. Remember, Authentic sheer khurma recipe do not call for addition of dry fruits and nuts without soaking. So, i would recommend, do not compromise on this step and mark my words, you will make the best sheer korma recipe ever. Most of the time, I also, freeze the ghee roasted sliced nuts in a zip pouch. It becomes handy whenever you want to make it for your family or on sudden guest arrival.
You will find that addition of saffron is not usual in many sheer khurma recipe, so you can skip it. However, i would recommend if you can, then do add few strands for richer flavor and aroma. Nevertheless, it wont alter the authenticity and flavor if skipped.
A little note, keep the sheer khorma warm, heat it on a very low flame in the evening if you have made it in the morning. This may prevent curdling of milk, and would not smell stale.
Can Sheer Korma be frozen?
Well, this is most important thing and of course a secret, that i should tell you 😛 . Every year, when we make sheer korma recipe in bulk (atleast 10 litres of milk), particularly, I do save a small pot of it and freeze it for myself. And when, i want to have it, just that i thaw it at a counter fully and reheat it in either microwave or stope top. This year I made 12 litres of Sheer korma to send it my husbands office and couldn’t save even a single drop for myself when i made it on eid, it was licked off to the bottom, sigh!
Some of the best Eid Recipes and sweets recipes you may want to try:
Hyderabadi Sheer Khurma Recipe :
for thr preparation of sheer khurma recipe:
- 5 litres Full Fat Milk
- 1 and 1/2 cups Sugar (may vary according to the amount of sweetness you prefer)
- 250 g Fine Vermicelli
- 100 g Almonds soaked overnight, peeled and slivered
- 75 g Charoli nuts (chironji), soaked overnight and peeled
- 100 g Pistachios soaked overnight, peeled and slivered
- 75 g Cashew nuts soaked and sliced (I have not added here)
- 18-20 Dates deseeded and chopped or sliced
- 1 cup Ghee
- 2 tsp Cardamom Powder
- 6 green cardamom
- Few strands of saffron
how to make sheer khurma :
- To start with, first, spread the peeled chironji on a plate and allow it to dry for some time.
- Then, in a pan, heat 3/4 cup of ghee, sauté slivered almonds, pistas, chirongi until it just picks up golden colour, but not burnt.
- Once they are done, immediately take it out on to a plate and set aside.
- Then add dates and fry for few seconds until aromatic but not burnt), remove and keep it aside.
- After that, add fine vermicelli and roast until just golden and aromatic, please do not burn. Carefully keep an eye, as fine vermicelli tends to burn fast. Take it out and set aside.
- Once the dry fruits and vermicelli is ready, then pour milk in a large heavy bottom pot and place in on the stove top. Bring the milk to a boil and then simmer on low heat for 10 minutes
- Then add cardamom powder and simmer for another 5 minutes until aromatic.
- Next, add saffron strands mix and simmer for 15 minutes or until milk reduces ¾ th of its quantity.
- Now, its time to add all the ingredients when milk releases fresh aroma of saffron and cardamom. Add fried dry fruits, dates, vermicelli, sugar and mix.
- Simmer for another 10 minutes atleast. I usually prefer a little longer simmer time (20 minutes) after adding all the ingredients until it turns creamish in colour for the best sheer khurma taste.
- Then, switch off the heat and prepare for tadka. Heat remaining ghee in a pan and add green cardamom pods, fry for few seconds.
- Finally, pour the cardamom tempering over the sheer korma and it is ready to serve
- The above measure and recipe of sheer korma is for 5 litres of milk. If you want to make it for 1 litre of milk then use, 4-5 dates, 20 grams of almonds (20 pieces atleast), 20 grams of pistachios (25-30 peices) and 2 tablespoons of charoli nuts.
- 1 litre of milk will make a use of approx 50-60 grams of fine nylon vermicelli and 50 grams of ghee. Sugar can be added as per you taste. Using these measures, go ahead with making of Hyderabadi sheer khurma with 1 litre milk. Preparation time and Cooking time will also differ here, it will take much less time to make sheer korma from 1 litre of milk.
How to make sheer khurma step by step:
to fry dry fruits for sheer korma:
- To start with, first, spread the peeled chironji on a plate and allow it to dry for some time.
2. Then, in a pan, heat 3/4 cup of ghee,
3. Once the ghee heats up, add slivered almonds, pistas, chirongi
4. Fry them until it just picks up golden colour, but not burnt.
5. Once they are done, immediately take it out on to a plate and set aside.
6. Then add dates and fry for few seconds until aromatic but not burnt), remove and keep it aside.
7. After that,in the same pan with ghee, add fine vermicelli