Sheer khurma

Sheer khurma (sweet vermicelli/vermicelli pudding) is a traditional Muslim festive dish prepared during Eid (Eid al adha or Eid ul fitr). Eid is incomplete without the seviyan. In my home, we usually call it as meethi seviyan (sweet vermicelli). Sheer khurma is sweetened milk with dates, served in the morning breakfast after Eid prayers to the family and throughout the day to all the guests and relatives visiting our home to exchange wishes.

In every home, sheer khurma is prepared differently – some add only milk, some add condensed milk as well, with different nuts and dry fruits. For Sheer khurma, dry dates are compulsory and other ingredients can be added as per your taste and liking. To make sheer khurma, a special seviyan is used. The seviyan has to be very thin and in orange or amber colour; the ordinary vermicelli is not used. The texture of this seviyan is not very thick and dry, it is more like a thick soup. In supermarkets, you get roasted and unroasted semiya/seviyan, but I roast it in ghee irrespective of whether they are roasted or not, to get the flavour and aroma. In this recipe, I have used unroasted seviyan.

Preparation time: 5 mins

Cooking time: 30 mins

Serves: 2


  • Ghee – 2 tbsp
  • Dates – 60 gms or 6
  • Cashew nuts – 10
  • Almonds – 6
  • Raisins – 1 tbsp or more
  • Unroasted Seviyan – 25 gms or 1/2 cup
  • Milk – 500 ml or 2 cups full
  • Sugar – 1/4 to 1/3 (as per the required sweetness)
  • Green cardamoms – 7


  • Soak the almonds in hot water for about 30 mins. Peel the skin and slice or chop. Keep it ready.
  • Rinse raisins under water to remove any dirt or can soak in water for a few minutes and the wipe it dry with kitchen towels. Keep it ready.
  • Rinse dates under hot water or soak dates in warm water for 2 to 3hours or until they become soft to cut. Remove seeds and cut the dates into small pieces or into thin strips. Wipe it with kitchen tissue paper and keep it aside.
  • Take a non stick vessel and add 2 tsp ghee. When hot, add dates and sauté on low medium flame for about a min. It will become soft.
  • Add milk and let it boil on a medium flame. When it comes to the boil, add sugar and green cardamom (split) pods. Mix well.
  • Cook it on a low flame for 10 mins until it becomes thick, but not very thick (reduced to half) and keep stirring in between. Otherwise, it will stick to the bottom of the pan. Scratch the dry milk layer attached to the corner sides also).
  • In a separate non-stick pan, add 1/2 tsp ghee, cardamoms (split) and vermicelli. Fry (sauté) for some time on a low flame, until the vermicelli is light brown and absorbs the ghee (it would take just 1 to 2 mins). Transfer it to a plate.
  • You can see the difference in colour of the vermicelli before and after roasting in the below pictures. After roasting, colour of the vermicilli becomes a bit darker.
  • In the same pan add 1 tbsp ghee. When warm, add cashews and raisins. Switch off the heat when golden in colour and the raisins swell up.
  • Add the vermicelli and dry nuts to the sweetened milk. Cook for about 5 to 8 mins on a low flame. Switch off and let it rest for 5 mins with the lid closed.
  • Serve it warm and enjoy the Eid.
  • Garnish with the dates, cashew nuts, almonds and raisins.


  • If you are using roasted vermicelli, you can skip roasting in ghee, but I still fry for about 1 minute because the ghee and cardamom will give a good flavour to the seviyan (vermicelli).
  • Before adding seviyan , remove the green cardamom pods, to avoid while eating (spoiling the taste of your seviyan).
  • The seviyan can be added as soon as when the milk taste has gone and sugar is completely dissolved and green cardamom is infused well with the milk.
  • For larger quantity, just double the quantity of the ingredient. I add sugar as per its taste.
  • Serve the seviyan warm (preferable) or at room temperature.
  • The seviyan which I have used, gets cooked fast as soon as it is added to the milk. it is cooked for 5 to 8 mins, so that it gets well infused with milk.
  • When seviyan is added in the milk mixture, it looks as if more seviyan (vermicelli) is needed, but when seviyan is cooked, it thickens and becomes more thick when cold, so be careful in adding seviyan in milk.

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