Hyderabadi Sheer Khurma - Traditional
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Boil the Milk
Pour 1 liter of milk into a pot and bring it to a boil. Let it boil for at least three times to thicken slightly. Once boiled, remove from heat and set aside.
Fry the Nuts
Place another pot on the stove and add approximately 1 cup of pure ghee. Once the ghee is hot, add the sliced mixed nuts (almonds, pistachios, cashews, chironji). Lightly fry them until they turn a light golden color. Be careful not to over-fry. Remove the fried nuts and set them aside in a bowl.
Fry the Dates
In the same ghee, add the pitted Pind Khajur (dates). Fry the dates until they soften and slightly puff up. Remove the fried dates and set them aside with the nuts.
Roast the Vermicelli
Add the seviyan (vermicelli) to the remaining ghee in the pot. Roast the vermicelli until it turns a rich golden brown color, ensuring it's evenly coated with ghee.
Combine with Milk
Pour the previously boiled milk into the pot with the roasted vermicelli. Stir well to combine the vermicelli with the milk.
Add Dates, Sugar, and Nuts
Add the fried dates, 200 grams of sugar, and the fried mixed nuts to the milk and vermicelli mixture. Stir gently to incorporate all ingredients.
Simmer and Serve
Continue to stir and cook the Sheer Khurma on low heat until the vermicelli is tender and the mixture thickens slightly. The ghee will start to separate and rise to the top, indicating it's ready. Once cooked, remove from heat and serve hot or chilled.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
Variations
Simple ways to adapt this recipe.
- Add a pinch of cardamomCustomise
Add a pinch of cardamom powder for extra fragrance.
- Garnish with silver leaf (varak)
Garnish with silver leaf (varak) for a festive touch.
- Soak saffron strands in a
Soak saffron strands in a tablespoon of warm milk before adding to enhance color and flavor.
Helpful Tips
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