Eid is not complete without this festive dessert. Sheer Khurma, is so special because of its association with Eid and it’s usually made in every house on the morning of Eid, and is eaten for breakfast after Eid namaz.
The smell of ghee roasting vermicelli in the morning, the sound of family coming over after Eid namaz, and a big bowl of Sheer Khurma waiting on the table — that’s what Eid morning feels like in a Pakistani home. This recipe is the one I make every single year and it never disappoints. Rich, creamy, and full of nuts and dates, it is comfort in a bowl.
What makes this recipe extra special is the use of both evaporated milk and condensed milk — it gives the Sheer Khurma that thick, indulgent creaminess without having to cook it down for hours. It is quick enough to make on the morning of Eid and impressive enough to serve to guests.
What is Seviyan (Vermicelli)?
Seviyan or Sewaiyan are thin, roasted vermicelli noodles made from wheat flour. They are a staple in Pakistani and Indian kitchens, especially during Ramadan and Eid. You can find them at any South Asian grocery store or online. Look for the thin, roasted variety — not the Italian pasta kind!
What Does Sheer Khurma mean?
Sheer means milk and Khurma means dates in Persian.
Which Assorted Nuts Should You Use?
I like to use a mix of almonds, and pistachios. Cashews and raisins can also be used, I am not using in this recipe. Add raisins at the end with the rest of the nuts. No need to roast the raisins with other nuts.
Ghee or Butter?
Traditionally this recipe is made by roasting the nuts & vermicelli in ghee, you can also use butter/oil as an alternative.
Make Ahead Tip
Sheer Khurma can be made a day ahead — it tastes even better the next day as all the flavors come together. Store covered in the fridge and reheat on low heat, adding a splash of milk if it thickens too much.
Storing
- Sheer Khurma stores well in the fridge for up to 3–4 days in an airtight container.
- It will thicken in the fridge — when reheating, add a splash of milk and stir on low heat until it reaches your desired consistency.
- Do not freeze — the milk and vermicelli texture changes once frozen and it won’t taste the same.
- Best served warm or at room temperature. If serving cold, take it out of the fridge 15–20 minutes before serving.
FAQs
Can I make Sheer Khurma without condensed milk? Yes! Condensed milk is optional. It just makes it creamier and thicker without having to cook it down for a long time. Without it, simply cook the milk longer on low heat until it reduces and thickens naturally.
Can I make it without evaporated milk? Yes, you can use all full fat regular milk. Just allow extra cooking time for it to reduce and thicken.
Can I make Sheer Khurma ahead of time? Absolutely — it actually tastes better the next day! Make it the night before Eid and refrigerate. Reheat with a splash of milk before serving.
How do I know when it’s done? The sheer khurma should have a creamy, slightly thick consistency — not too runny, not too solid. Keep in mind it thickens more as it cools, so take it off the heat a little before it reaches your desired thickness.
Can I skip the nuts? You can, but the nuts add a lot of texture and flavor. At minimum, try to keep the almonds and pistachios — they are the most traditional.
Is Sheer Khurma the same as Sewaiyan? They are similar but not the same. Sewaiyan is typically made with just milk and vermicelli, while Sheer Khurma is richer — it includes dates, assorted nuts, and often condensed and evaporated milk for extra creaminess.
More Eid Sweet Recipes
If you’re planning your Eid menu, here are more sweet recipes that are perfect for the occasion:
- Kheer – The Best Rice Pudding (Instant Pot)
- Zarda – Sweet Rice
- Gulab Jamun
- Barfi
- Rose Pistachio Firni
- Halwa
The Best Sheer Khurma – Easy Eid Special Dessert
Ingredients
- 4 Tbsp Ghee/butter/oil
- 1 Liter Full fat milk
- 1 Cup Evaporated milk
- 1/2 Cup Condensed milk
- 1 Cup Sugar or to taste
- 1 Cup Vermicelle (sawaiyan)
- 4-5 Green cardamoms
- Almonds (soaked & chopped) As required
- Pistachios (soaked & chopped) As required
- Cashews (soaked & chopped) As required
- Dates As required
- Raisins As required
Instructions
- In a medium sized pot, heat the ghee/butter/oil. Add the nuts, and saute for 2 minutes. Remove from pot and set aside.
- In the same pot, add cardamoms, and vermicelli (sewaiyan). Roast 2-3 mins until golden and fragrant.
- Now add the milk, cook for 5-6 mins on medium-low heat and bring it to boil.
- Next add the evaporated milk and the condensed milk. And cook for additional 5-6 mins on medium heat. Keep stirring.
- Add the sugar as required, and mix well.
- Next add the roasted nuts, (raisins can be added at this time) give a good mix.
- Remove from heat and transfer to a serving dish.
- Sheer Khurma can be eaten warm or cold. It will thicken upon cooling. Enjoy 🙂
Video
Notes
- Roast the nuts in ghee.
- Use full fat milk for a creamy sheer khurma.
- For extra indulgent sheer khurma use evaporated milk and condensed milk as it makes the sheer khurma thicker and creamier, without having to really cook the sheer khurma for a long time. It is optional however, and you can skip if you like 🙂
- I use almonds, pistachios, and dates. You can also add cashews and raisins.
- You may adjust the amount of sugar according to your desired taste.
- It will thicken upon cooling, so don’t worry if it doesn’t seem thick enough. Btw, sheer khurma is not supposed to be very thick, like kheer or sewaiyan.
