By Aditi Saraswat
April 14, 2026
Sheer Khurma is a rich yet soothing summer dessert when you serve it a bit chilled. Prepared with slow-cooked milk, dates, and nuts, it feels creamy, light, and perfect for warm evenings.
1 litre of full-cream milk ½ cup vermicelli (seviyan) 10–12 dates (chopped) 2 tbsp sugar (adjust to taste) 2 tbsp ghee 10–12 almonds (sliced) 10–12 cashews (chopped) 1 tbsp raisins 4–5 green cardamom (crushed) 1 tbsp rose water (optional) 1 tbsp chironji (optional)
In a pan, heat ghee and roast vermicelli on a low flame until it turns golden and aromatic. Stir it constantly so that it does not burn.
In the same pan, lightly fry the chopped almonds, cashews, raisins, and chironji until it turns aromatic and a bit crisp.
Boil the milk, then reduce the flame and let it simmer. Stir it in between so that it does not stick to the bottom.
Add the roasted vermicelli and chopped dates to the simmering milk. Let it cook slowly so that the vermicelli turns soft and blends with the creamy base.
Mix in the sugar, crushed cardamom, and the fried nuts. Cook until the mixture turns creamy and a bit thick.
Turn off the flame and add rose water to this for a slight aroma. Let it cool down thoroughly, then chill before you serve for a refreshing, creamy summer dessert.