The dessert that marks every Eid morning. Sheer Khurma is slow-simmered vermicelli in sweetened milk, loaded with dates, nuts, and fragrant with cardamom and rose water. We make it in the Ember Cast Iron Dutch Oven where the milk reduces evenly and slowly without scorching — giving you that rich, creamy consistency that makes this dessert so deeply satisfying. This one is made with patience and love.
Prep time: 10 mins
Cook time: 45mins
Total time: 55-60 hrs
Serves: 6-8
Ingredients for the Sheer Khurma
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1 litre of full-fat Milk
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½ cup roasted Vermicelli (seviyan)
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½ cup Sugar (adjust to taste)
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3 tbsp Ghee
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8 to 10 Dates, pitted and thinly sliced
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10 to 12 Cashews, halved
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10 to 12 Almonds, thinly sliced
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10 to 12 Pistachios, thinly sliced
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2 tbsp Raisins
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½ tsp Cardamom powder
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1 tbsp Rose water
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A pinch of saffron, dissolved in 2 tbsp warm milk
For Garnish
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Thinly sliced pistachios
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Dried rose petals
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A drizzle of ghee
Method
Step 1
In the Ember Cast Iron Dutch Oven, heat ghee on medium flame. Add the cashews, almonds, and pistachios and fry for 2 to 3 minutes until lightly golden. Add the raisins and fry for 30 seconds until they plump up. Remove everything and keep it aside.
Step 2
In the same pot, add the dates and saute for a minute until they soften slightly and turn glossy. Remove and keep aside with the fried nuts.
Step 3
Pour the full-fat milk into the pot and bring to a boil on medium flame, stirring occasionally to prevent it from catching at the bottom.
Step 4
Once the milk comes to a boil, add the roasted vermicelli and stir gently. Cook on medium-low flame for 8 to 10 minutes until the vermicelli softens and the milk begins to thicken slightly.
Step 5
Add the sugar and stir until completely dissolved. Continue cooking on low flame for 15 to 20 minutes, stirring every few minutes, until the milk reduces slightly and the sheer khurma reaches a rich, creamy consistency.
Step 6
Add the cardamom powder, dissolved saffron milk, and rose water. Stir gently once to combine.
Step 7
Add the fried nuts, raisins, and dates back into the pot. Stir to combine and simmer for 2 more minutes. Turn off the flame and let the sheer khurma rest for 5 minutes.
Step 8
Serve warm or at room temperature directly from the Ember Cast Iron Dutch Oven, garnished with sliced pistachios, dried rose petals, and a drizzle of ghee.
Note:
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Sheer Khurma thickens significantly as it cools. If serving later, loosen it with a splash of warm milk before reheating gently on low flame.
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Roasted vermicelli gives a deeper flavour and prevents the seviyan from turning mushy during the long simmer.
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Rose water should always be added at the end; prolonged cooking dulls its aroma completely.