Close up shot of Hyderabadi sheer khurma in two brown bowls, saffron in small bowl on side.
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5 from 17 votes

Sheer Khurma

Sheer Khurma is a rich traditional dessert of milk simmered with dates, sugar, dry fruits and nylon vermicelli made especially during Ramadan Eid as well as Eid-ul-Adha.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert, Sweets
Cuisine: Indian
Keyword: Sheer Khurma, Sheer Khurma Recipe, Sheer Korma
Servings: 30
Calories: 235kcal
Author: Farrukh Aziz


  • 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

  • Spread the peeled chironji on a plate and allow it to dry for some time.
  • Ina pan, heat 3/4 cup of ghee, sauté slivered almonds, pistas, chirongi  until it just picks up golden colour, but not burnt.
  • Immediately take it out on to a plate and set aside.
  • In a same pan, add dates and fry for few seconds until aromatic, ensure it does not burn. Take it oit and keep it aside.
  • Add fine vermicelli and roast until just golden and aromatic.
  • Carefully keep an eye, as fine vermicelli tends to burn fast. Take it out and set aside.
  • 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.
  • Add saffron strands mix and simmer for 10 minutes.
  • Now, 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.
  • 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 for 1 litre of milk.


Calories: 235kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 73mg | Potassium: 278mg | Fiber: 82g | Sugar: 18g | Vitamin A: 240IU | Vitamin C: 0.3mg | Calcium: 179mg | Iron: 0.9mg