A special Eid delicacy, Sheer Khurma is rich, aromatic, and full of festive warmth. Made with slow-cooked milk, roasted vermicelli, and nuts, it is a celebration in itself—best enjoyed with family. Festive, rich, and filled with love—just the way my mother made it.
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Slice the almonds and pistachios thinly.
Clean the charoli by boiling it briefly in water, then rubbing and peeling off the skin. Spread and dry.
Mix all the nuts together and roast in ghee until lightly golden.
Cool and store in the refrigerator for future use.
Boil 1 litre milk in a heavy-bottomed pan.
Add 3 tbsp roasted nut mix and sugar.
Cook on low flame for 10 minutes, stirring occasionally.
In a separate pan, heat ghee and add vermicelli.
Roast until golden and aromatic.
Add the roasted vermicelli to the boiling milk.
Mix well and cook on low flame for 15–20 minutes (or longer depending on milk), stirring occasionally.
Let the milk reduce to about ¾ of its original quantity.
Lightly crush saffron and add it to the milk.
Add cardamom powder and mix well.
Cook for another 10 minutes, stirring in between.
Switch off the flame and keep stirring for a few minutes to prevent cream from forming on top.
Roast nuts in advance and store for convenience.
Stir frequently to avoid cream layer formation.
Adjust sugar as per taste.
Slow cooking enhances flavor and richness.
Can I use store-bought roasted nuts?
Yes, you can use store-bought roasted nuts, but freshly roasted nuts in ghee enhance the flavor significantly.
Can I substitute charoli with another nut?
Charoli has a unique flavor, but you can substitute it with cashews or skip it if unavailable.
How long can I store the nut mix?
The nut mix can be stored in the refrigerator for up to a week in an airtight container.
Can I make sheer khurma ahead of time?
Yes, sheer khurma can be made ahead and stored in the refrigerator. Reheat gently before serving.
Can I use condensed milk instead of regular milk?
Condensed milk can be used for a richer and sweeter version, but adjust the sugar accordingly.
Cooking has been my passion since childhood, when I began helping my mother in the kitchen—my first and most important teacher. I grew up learning her traditional recipes, full of simplicity, care, and flavor. Over the years, I’ve not only mastered these recipes but also explored and tried dishes from around the world. My family has always been my biggest support, encouraging me to experiment and giving honest feedback with love. Today, I continue to cook with the same passion—sharing comforting, home-style recipes from my mother’s kitchen, along with flavors I’ve discovered along the way.
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