Sheer Khurma recipe

Sheer Khurma recipe

20 min
2-3 People
10 min

Sheer Khurma


  • 1 litre Milk
  • 1 cup Semiya / Vermicelli
  • ½ cup Ghee / Clarified Butter
  • ½ cup chopped Mixed Dry Fruits (Cashew, Almond, Chironji, Pistachios)
  • 1 tsp Cardamom Powder
  • A small amount of soaked Kesar / Saffron
  • 1 tsp Kewra Water
  • ½ cup Sugar
  • 1 tbsp Kismis
  • ½ cup chopped Dates


  • Take a large vessel and put some of the milk and allow it to boil till it is almost reduced to half and thick inconsistency.
  • Then take another pan, put some ghee and once it’s heated up add the semiya and sauté it for a while.
  • Now add all the chopped dry fruits like cashews, almonds, some chopped chiroji, and pistachios and toss it along with the semolina.
  • Take out a little portion of sautéed semolina and keep it aside for garnishing.
  • Once the milk is reduced to almost half in quantity, add some cardamom powder, soaked kesar, and kewra water, and mix everything well.
  • Then once the milk is nice and reduced add some sugar in the milk at this stage and stir well and continue to reduce it for few more mins.
  • In the sautéed semolina now add kishmish, dates and then add a small portion of hot milk mixture on top of it and cover it and let it boil for about 2 minutes until the milk is soaked.
  • On the other side, sprinkle some sugar on the sautéed semiya that was kept aside for garnishing purposes. It will add flavor to this recipe.
  • Once the semolina is done, take a plate, put the milk mixture, and then add the cooked semolina on top of it. Garnish with the semolina sautéed with sugar and dry fruits and few dates and serve. Enjoy!