Sheer Kurma – Vermicelli Pudding with Dates

Sheer Kurma

Sheer Kurma – Vermicelli Pudding with Dates

I always wanted to try out Sheer Kurma. I knew that the basic difference between Sheer Kurma and Sevai Kheer is dry fruits. In Sheer Kurma, lots of dry fruits are added. The recipes that I checked mentioned Dates to be added as small pieces. I thought it would give a better taste if I use Dates paste instead of Dates pieces. Because of the sweetness of Dates it would require less sugar. I made it this way and it was super delicious. Dates paste gave it a nice nutty taste and thickness too.


Full Fat Milk ½ litre + 3 tablespoon

Ghee (Clarified butter) 1 tablespoon

Sugar 1 to 2 tablespoon if required

Sevai (Vermicelli) ¼ cup

Dates 10-12 deseeded

Almonds 7-8 chopped

Cashew Nuts 7-8 chopped

Raisins 10-12

Cardamom Powder ¼ teaspoon

Salt a pinch (optional)


1. Warm 3 tablespoon of milk and soak dates.

2. Add 1 teaspoon of ghee in a pan and roast Sevai till light brown. Transfer it to a plate.

3. In the same pan, fry almonds, cashew nuts and raisins. Add remaining Ghee if required.

4. In a thick bottom pan, bring milk to boil. Boil it for 5 minutes. Keep stirring all the time.

5. Using a grinder, make a paste of soaked dates.

6. Add sevai to boiling milk. Boil it on low flame till Sevai is cooked.

7. Add Dates paste to boiling milk. Continue to cook on low flame.

8. Add dry fruits.

9. Check the sweetness. If required add some sugar.

10. Thickness of Sheer Kurma depends on one’s preference. Some like it thick; some like it fluid. When you get the desired thickness, add cardamom powder and switch off the gas. Note that Sheer Kurma will thicken when it gets cold. So boil it accordingly.

11. If you want to add a pinch of salt, add it when Sheer Kurma comes to room temperature.

Note: You don’t need to add saffron as the dates paste gives it light brown colour. Still if you want, garnish with a few saffron strands while serving.

Sheer Kurma


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