Hyderabadi Sheer Khurma – Sheer Khurma Recipe For Ramadan / Ramzan

Sheer Khurma is a Hyderabadi dessert recipe that is specially made for Ramadan Festival / Ramzan (Eid) by the Muslims in India. It is spelt as sheer kurma/ sheer korma or sheer qorma but it is actually Sheer Khurma. This special dish is made using full cream milk, fine vermicelli, sugar or condensed milk, nuts, dry fruits and ghee. Some people make this dish with coconut milk too. It is served in the morning of Eid ul-Fitr day( Ramadan festival) in the family for breakfast after the Eid prayer. It is served throughout the day to all the visiting guests.

I learnt this recipe from Sharmila Banu aunty. I have mentioned about her in my Muslim Dalcha recipe post. When I heard the title as Korma, I thought its a spicy gravy recipe that is made for biryani and asked her the same. She started laughing and told its meaning, importance of this dish and the method of making this rich dessert recipe. In Persian & Urdu, Sheer Khurma refers to “Milk with dates”. Its a festival vermicelli pudding prepared by Muslims all over the world on Ramadan day. Ramzan breakfast would be incomplete without this dish.

Actually its the first dish they taste in the morning after breaking their fasting. So its a very special food for them. When aunty told me about this recipe, I decided to make this post in my blog as Ramzan special recipe. This morning, I prepared this yummy sheer kurma following her recipe. It came out very well and lip-smackingly delicious.

I am very happy to share this post as my Ramadan festival recipes contribution. I dedicate this post to all my Muslim readers and I wish you all a very happy Ramadan – Eid Mubarak!!. Lets see how to make Ramadan special Sheer Khurma recipe without condensed milk.

Sheer Khurma Recipe

Hyderabad special Sheer Khurma recipe – Ramadan festival dessert recipe

Cuisine: Indian

Category: Sweet/Dessert recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup – 250ml

Fine vermicelli – A fistful ( say 1.5 tbsp)
Full fat milk – 1/2 litre
Sugar -1/4 cup ( Add 1/3 cup for more sweetness)
Dry fruits & Nuts – l tbsp each ( Cashews, Pista, Almond, Chironji / charoli seeds, Dry grapes)
Dried dates – 2 nos (Soak in rose water, overnight)
Cardamom powder – 1/8 tsp or rose essence – few drops
Ghee – 2-3 tbsp
Saffron – few threads
Hot Water – 1/2 cup ( to soak the nuts and dry fruits)

METHOD

Boil 1/2 litre of full fat milk till it reduces to 1/3rd of its quantity. Thanks to my SIL Raji for gifting me this Visions cookware. : ))

Soak dried dates in rose water overnight. Chop into small pieces and set aside. In the mean time, boil 1/2 cup of water to roll boil. Switch off the flame and soak the badam in hot water for 15 minutes. Peel the skin of badam and chop it. Chop the remaining nuts like cashews, chironji, pista too. Alternatively you can soak the dates in hot water overnight instead of adding in rose water.

Melt 1 tbsp of ghee in a pan. Roast the fine vermicelli for 2-3 minutes. Remove in a plate. In the same pan, heat 1 tbsp of ghee and roast the sliced nuts and dry fruits till it turns golden. Remove in a plate.

Now add the roasted vermicelli to the boiling milk. Let it cook for 5-7 minutes till it becomes soft. Add sugar, saffron threads & allow the milk to boil till sugar dissolves. Make sure the milk is not so thick as this khurma thickens with time. So prepare the sheer khurma slightly thin and watery.

Switch off the flame and add cardamom powder or rose essence, roasted nuts & dry fruits. Add the remaining 1 tbsp of melted ghee at the end. Mix well and serve it cold or warm. Enjoy ! Wish you all a very happy Ramadan!!

Note

Use full fat milk to get a rich taste and mild orange color to this dish.
You can add 2 tbsp or more condensed milk instead of sugar.
If you wish you can add 1/4 cup of medium thick coconut milk at the end for more flavor and richness.Aunty suggested me to add it. But I couldn’t.
This dish would thicken when it cools down.So add some milk and bring it to the desired consistency.
Add more sugar as per your taste buds.