Sheer Kurma

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • 2 liters whole Milk, (the Milk should not be skimmed but the Cream retained)
  • 1/2 kg - Sugar
  • 50 gms - vermicelli, roasted and broken into tiny pieces
  • 200 gms - kharak or dried Dates sliced with the help of a nutcracker and soaked in water to soften
  • 50 gms - almonds, blanched and slivered fine
  • 50 gms - pistachios, shelled and slivered
  • 50 gms - Charoli nuts, blanched
  • 100 gms - raisins, preferably sweet, not sour, soaked in water, with stems removed
  • seeds of a few elaichi or cardamoms, ground
  • a dash of ground jawantri
  • a dash of ground Jaiphal or Nutmeg
  • a few threads of Kesar or Saffron threads soaked in a spoonful of warm water (optional)

How to Make Sheer Kurma

  • Bring the milk to a boil, keep stirring so cream does not form.
  • While the milk is boiling, roast vermicelli to a light golden brown, break into small pieces, and keep aside.
  • Add the sugar to the milk and keep it boiling on a low flame, stirring from time to time, till the milk thickens to almost half of the original quantity.
  • Add the vermicelli gently so that it does not form lumps.
  • Keep stirring till the vermicelli is cooked.
  • Add the ground spices and kesar, stirring all the time. Take off the stove.
  • To Serve:
  • Fill small individual bowls with the sheer khorma.
  • Sprinkle chopped dried fruit and serve hot.