Sheer Khurma (Bohra Style)
Sheer Khurma is one of the most cherished desserts served on Eid morning. The name comes from Persian words: Sheer, meaning milk, and Khurma, meaning Dates. In its earliest form, this festive dish was simply Milk enriched with the sweetness of Dates and perfumed with Saffron. Over time, royal kitchens added their own flourish. Vermicelli, Nuts, Ghee, Cream, and fragrant Spices slowly found their way into the pot, turning a simple milk-and-date preparation into the luxurious Eid dessert we know today. In many Bohra homes, this rich version is lovingly called Sev Korma, reflecting the generous addition of roasted Vermicelli. The heart of authentic Sheer Khurma, however, still lies in Dates, Milk, and Saffron. Everything else is a beautiful celebration around that base.
Ingredients
For the Sheer Khurma Base 1.5 litres Milk 10–15 Dried Dates 1 gm Saffron, good quality As required Rose Water, for soaking the dates For the Vermicelli & Garnish 1 tbsp Ghee 30 gms Fine Vermicelli 10 gms Almonds, finely chopped 10 gms Pistachios, finely chopped 2–4 Soaked Dates, cut into small pieces 1 tbsp Charoli 1 tbsp Raisins, soaked For the Finish 2–4 tbsp Malai As required Rose Water 1 pinch Cardamom Powder As required Sugar, optional
Method / Instructions
1. Prepare the Dates Soak the dried dates in rose water for several hours, ideally from Fajr until Magrib, until they soften. Remove the seeds and blend the dates into a smooth paste. Keep a small quantity of the soaked dates aside and cut them into small pieces for the final preparation. 2. Prepare the Milk Base Pour 1.5 litres of milk into a heavy-bottomed saucepan and bring it to a proper boil. Add 3–4 tbsp of the prepared date paste and mix well until completely incorporated into the milk. Add 1 gm saffron and allow its aroma and colour to infuse into the milk. Bring the mixture to one good boil, then switch off the heat. This is the traditional date-and-milk base of the preparation. 3. Roast the Vermicelli and Garnish Heat 1 tbsp ghee in a separate heavy-bottomed pan. Add the 30 gms fine vermicelli and roast gently until fragrant and lightly coloured. Add the finely chopped almonds, pistachios, chopped soaked dates, charoli and soaked raisins. Cook everything together over moderate heat, stirring continuously, until the nuts and dried fruits become fragrant and the vermicelli is properly coated with the ghee. 4. Add the Cream Add 2–4 tbsp malai to the roasted vermicelli mixture. Mix gently and cook briefly until the malai is incorporated. 5. Add the Milk Base Pour the prepared date, saffron and milk base into the vermicelli mixture. Stir gently so that the vermicelli, nuts and dried fruits are evenly distributed throughout the milk. 6. Add the Aromatics Add rose water to taste and finish with a pinch of cardamom powder. Mix gently and allow the Sheer Khurma to cook until the flavours come together and the mixture reaches a rich, creamy consistency. 7. Finish Cooking Continue cooking until the preparation reaches the desired consistency and the ghee begins to separate lightly. Taste before adding sugar. The dates already provide natural sweetness. For those who prefer a sweeter Sheer Khurma, add sugar according to taste and mix until dissolved. 8. Rest and Serve Switch off the heat and allow the Sheer Khurma to rest briefly before serving. Serve warm or at room temperature, depending on preference.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| 🔥 Calories | 1 Portion |
| 💪 Protein | ~300 kcal |
| 🥑 Total Fat | ~8 g |
| 🧈 Saturated Fat | ~38 g |
| 🌾 Carbohydrates | ~13 g |
| 🌱 Dietary Fiber | ~6 g |
| 🍬 Sugars | ~3 g |
| 🧂 Sodium | ~27 g |
| 🍳 Cholesterol | ~75 mg |
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