1 MINUTE INSTANT POT SHEER KHURMA
Note – This is not the traditional method of making Sheer Khurma. This is the quick (and modern) version of making Sheer Khurma so that your precious pots, pans, and hob space can be used to make more dishes!
This Instant pot version, can be prepared in just a few minutes and you have a decadent Seviyan kheer in a moment. So prepare this dessert without any worry of stirring or spilling. Just add the ingredients, stir, lock, pressure cook and enjoy!
However, I can guarantee you that the taste and flavours are still authentic !
Meaning of Sheer Khurma
Sheer means “milk” and Khurma means “dates” in Persian. Sheer Khurma is a sweet dish hailing from Persia, enjoyed throughout the world. It is usually prepared during Eid.
This separates Sheer Khurma from Seviyan Kheer. Seviyan Kheer is sweet vermicelli and milk-based pudding from the same part of the world but does not contain dates.
In Sheer Khurma, nuts and dates are first fried in ghee and the dish is then topped with a second tempering of ghee with clove or cardamom.
We love Seviyan Kheer and Meethi Seviyan (which is made without milk)
Sheer Khurma Sevai
Eid recipe – This delicious Hyderabadi dessert served on a Islamic religion festival Eid Al-Fitr, which marks the end of Ramadan season.
We have also included a STOVE TOP traditional method below so you can use either.
Tips to ensure Sheer Khurma doesn’t burn in the Instant Pot:
We have an extra step of adding a little water to the seviyan before adding the milk. The toasted vermicelli will soak up the water meaning that when pressure-cooking, the vermicelli will not soak up as much of the milk (risk of burning) Add more milk than you usually would – keep the seviyan runny to prevent burning – it will thicken as it cool.
Select PORRIDGE mode for 1 minute only on low-pressure. Honestly, that is it!
Add the evaporated milk after the seviyan is cooked – it is already cooked milk so there is no need to heat it again
Ingredients for Sheer Khurma Instant Pot
Here is everything you will need, plus ingredients substitute ideas.
➀ Vermicelli – I have used very thin variety, that is easily available from supermarkets or any south Asian grocery stores. But feel free to use normal size seviyan as well. If any of these not available use Mexican thin noodles known as Fideo noodles.
➁ Whole milk – full fat or whole milk is good for the creamy sheer khurma. Fresh milk is best for this recipe, however long life tetra pack milk also works well too.
You can use skimmed or semi-skimmed but the sheer khurma will be less creamy.
➂ Dates – we have used Medjool dates but you can use any other. Certain dates are sweeter than others so you may have to adjust the sugar. The best way to check – eat one before using! 😉
➃ Nuts – a mix of almonds, cashew, pistachios, and charoli*
➄ Sugar – granulated white sugar is best.
➅ Raisins – known as kishmish or sultana, – we don’t like in milk-based desserts, so we have not added.
➆ Evaporated milk – because we have added water to prevent burning, using evaporated milk thickens the sheer khurma and makes it more creamy. You can also add double cream, half &half or condensed milk.
If using condensed milk, then use less sugar. However, I have found that the creamiest pudding comes from using evaporated milk – there is just something special about the flavour!
- Charoli
Charoli is the Indian name for the seeds of the Buchanania lanzan plant. They can also be called chironji and have an almond-like flavour.
These lentil-like seeds are added to Indian sweets or ground and added to sauces. My Mum says that she has seen my grandma using charoli in sweets for years so she has fallen into the same habit.
Is Sheer Khurma Gluten-free?
No, original or authentic Sheer Khurma recipe is not suitable for gluten-free dietary needs. In this recipe vermicelli added, which is made using wheat flour.
To prepare totally gluten-free vermicelli use gluten-free vermicelli that is easily available in the market.
Sheer Khurma with Condensed milk or milkmaid
Authentic recipe of sheer khurma made using regular white sugar, however if you want you can use condensed milk or milkmaid as an alternative sweetener. Use one tin/can (397g) of condensed milk for 2 litre milk, skip sugar totally.
Is Sheer Khurma good for health?
If eaten in less quantity or in moderation everything is good for health, however if you prefer healthy version of Sheer Khurma recipe swap some of the ingredients.
Use skimmed or toned milk instead of whole milk, by using less fat content milk you will not only cut down the calories from this dessert but lowering the saturated fat too.
You may add cashew nut paste to make this dessert creamy and rich. It also helps in to thicken the milk.
Add naturally sweet dates and skip sugar totally to make refined sugar free desserts. To make diabetic friendly dessert use naturally derived and calorie-free sugar substitute such as stevia which we have used in our sugar-free shrikhand
Instead of desi ghee, add canola oil for sheer khurma recipe. According to health experts, canola oil is a healthier oil. It contains less saturated fat.
Top your delicious sheer khurma with lots of nuts such as almond and pistachio.
How to make Vegan Sheer Kurma?
To make vegan sheer khurma or vermicelli kheer swap regular dairy milk for coconut or almond milk. Instead of ghee, use canola oil or vegetable ghee.
Choose sugar that is suitable for vegans. You may use vegan condensed milk or agave syrup instead of sugar.
Add cashew paste for extra rich and creamy sheer khurma and to thicken the dessert too.
How to make Instant Pot Sheer Khurma Step by step and video recipe
full printable recipe card with the exact measurement is at the bottom of this post
First set an instant pot and it’s inner pot.
STOVETOP SHEER KHURMA METHOD
To enjoy delicious sheer khurma you don’t need to rely on a pressure cooker, you still can enjoy just it will just take a few minutes more and needs constant attention.
Heat ghee in a heavy-based pan or kadai, and add nuts and raisins one by one and fry few seconds, remove and keep it aside.
In the same pan add seviyan and roast for a couple of minutes or until it goes light golden and releases the roasting aroma. Remove and keep it aside.
In the same pan add milk, cardamom and saffron and bring it to boil, turn the heat low and simmer for 5-6 minutes. keep stirring the milk.
Add roasted nuts, dates and seviyan along with sugar.
Cook the mixture for another 5-6 minutes or until turning little thicker and pinkish.
Turn the heat off, in another pan heat some ghee add whole cardamom or clove and pour it over the delicious sheer khurma.
Store Sheer Khurma
Fridge – this can be made in advance. Store in an airtight container away from strong-smells in the fridge.
Ideally, use the dairy shelf of the fridge. As an extra precaution, cover tightly with cling film and then place the container lid on top.
Freezer – If any leftover, (I highly doubt there will be), store it in a freezer-proof container and freeze for 4-6 weeks.
Thaw in the refrigerator before gently reheating on stove.
Tip:
Before you start cooking in an Instant pot, please check that the pot and seal are free from any odours and is thoroughly cleaned.
For traditional sheer khurma, use fine variety vermicelli also known as nylon seviyan.
Other Eid special recipes
Kala Jamun
Kesar Gulab Jamun
Shahi Tukda
Kesar, Badam, Elyachi Balushahi
Makhandi Halwa
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
SHEER KHURMA INSTANT POT
Ingredients
- 5 cup milk whole milk
- 50 gram vermicelli
- 50-70 gram sugar
- 5 tablespoon ghee
- 3 tablespoon almonds chopped or slivered
- 3 tablespoon Cashew nuts chopped
- 3 tablespoon pistachio nuts chopped
- 3 tablespoon charoli
- 4 tablespoon dates chopped
- 2 tablespoon raisins or sultanas we did not use*
- Big pinch saffron
- ½ teaspoon cardamom powder
- 4-5 whole cardamom or cloves – optional**
- 250 ml evaporated milk***
Instructions
- Set an instant pot and it’s inner pot.
- Select saute mode for 5 minutes.
- Once HOT add 4 tbsp. ghee and let it melt.
- Add chopped nuts and dates and fry just for few seconds, don’t let it burn.
- Then add seviyan and roast till it releases its roasting aroma.
- Quickly add 1/4 cup water.
- Then pour all the milk, give it a quick stir.
- Add sugar.
- Saffron and cardamom powder.
- Cancel the saute button.
- Close the lid, and set valve to sealing position.
- Choose PORRIDGE mode for 1 minute.
- After 10 minutes NPR, release the pressure if any left.
- Stir the sheer khurma, and add evaporated milk.
- Heat remaining ghee on the stove in a pan, add cardamom or cloves and pour the milk on top of the sheer khurma.
- Serve at room temperature.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
SHEER KHURMA INSTANT POT
Ingredients
- 5 cup milk whole milk
- 50 gram vermicelli
- 50-70 gram sugar
- 5 tablespoon ghee
- 3 tablespoon almonds chopped or slivered
- 3 tablespoon Cashew nuts chopped
- 3 tablespoon pistachio nuts chopped
- 3 tablespoon charoli
- 4 tablespoon dates chopped
- 2 tablespoon raisins or sultanas we did not use*
- Big pinch saffron
- ½ teaspoon cardamom powder
- 4-5 whole cardamom or cloves – optional**
- 250 ml evaporated milk***
Instructions
- Set an instant pot and it’s inner pot.
- Select saute mode for 5 minutes.
- Once HOT add 4 tbsp. ghee and let it melt.
- Add chopped nuts and dates and fry just for few seconds, don’t let it burn.
- Then add seviyan and roast till it releases its roasting aroma.
- Quickly add 1/4 cup water.
- Then pour all the milk, give it a quick stir.
- Add sugar.
- Saffron and cardamom powder.
- Cancel the saute button.
- Close the lid, and set valve to sealing position.
- Choose PORRIDGE mode for 1 minute.
- After 10 minutes NPR, release the pressure if any left.
- Stir the sheer khurma, and add evaporated milk.
- Heat remaining ghee on the stove in a pan, add cardamom or cloves and pour the milk on top of the sheer khurma.
- Serve at room temperature.
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
The batter is made in a high-speed blender and fermented in the Instant Pot .
HANDVO-ONDOVO BATTER
In Gujarati, it is known as Handva Nu or Dhokla Nu Kheeru!
Handvo batter is made of rice and various lentils. Either by making Handvo flour or first soaking rice and lentils and then grinding in a blender.
Before making handvo, the batter needs fermentation for soft and spongy results.
The batter needs a lot of warm weather and needs to keep at least 6-8 hours to allow the batter to double in size.
Since we live in a colder climate we had to use so many tricks to achieve the same results.
We used to turn the heating on and leave the pot near the heater. Or leave the batter in a warm oven, but it was always hit and miss situation.
We had to use soda bicarbonate, eno, or sometimes Mum used to use yeast to ferment the batter.
Handvo batter in Instant Pot
Since many of us find it very hard to rise perfect batter all the time, the Instant pot came as a boon in our lives.
We place the batter in the innerpot, cover with the glass lid and set the yogurt button. It provides consistent results every single time.
Which rice is best for Handvo
Usually, Indian households like to use any kind of short grain or broken rice known as kanki in making handvo or dhokra flour.
But we like to use basmati rice, reason for it as mum doesn’t like to store too many different rices. Also, basmati has low GI value than any other rice.
Which daal is best for handvo?
For handvo various kind of lentils such as toor, chana, urad, yellow moong and red masoor daal are required but toor, chana, and urad daal must be include at least if not any others.
Sometimes mum like to add a couple of tablespoons of sorghum
Homemade Handvo flour-How to make Handva No Lot at home (roasting method)
Many assume that soaking and grinding the rice and lentils mixture requires lots of time. To get around this problem, why not make Handva flour or Handva No lot in advance in a large quantity and use the amount when needed?
This flour has a shelf life of a couple of months if stored in an airtight container.
Use whatever quantity of flour you need, add yogurt and salt and ferment in an Instant pot using the method of soaked rice and lentils mixture.
First take rice and dry roast on low heat to take out any moisture for 5-7 minutes. Don’t let the colour of the rice change. Transfer onto a plate.
In the same pan, roast all the lentils and dry roast until aromatic and again do not allow the colour of the lentils to change.
Let everything cool.
Grind the rice and lentils separately in a high-speed blender until you achieve a semolina-like texture.
Let it cool completely (otherwise, you will get condensation) and store in a container. Keep the container in a cupboard.
Handvo batter consistency
Will have a coarse texture similar to semolina
Should not be runny, but a consistency similar to idli batter
What goes in Handvo Batter?
The perfect tried and tested ratio:
● 2 cup basmati rice ● 3/4 cup tuver daal – pigeon peas lentils ● 1/4 cup urad dal – black gram ● 1/2 cup chana – Bengal gram ● 1/4 moong dal – yellow moong daal ● 1/4 masoor dal – red lentils
● 300g sour yogurt plain
For the ratio of ingredients we have provided, it will make a batter around 3/4 of the thickness of the Instant Pot bowl once it rises.
How to ferment Handvo Batter in an Instant Pot
The making of Handvo batter requires three steps, soaking – grinding and fermentation.
Soaking:
In the soaking method, you don’t need to dry roast the rice or lentils. Place rice and lentils in a big pot, wash in clean running but cold water for a couple of times to get rid of any dust. Soak it in plenty of cold water (not chilled) and leave it for at least 5-6 hours.
Grinding:
Discard the water and place soaked rice and lentils together in a high-speed blender. Add some clean cold water (1/4 cup) and start grinding on the lowest speed first, then gradually speed up higher. In 5-8 minutes you’ll have a batter.
Fermentation:
Pour the batter in the inner pot of the instant pot. Add beaten yogurt and sea salt. Mix with your hands or wooden spatula. Cover the pot with the lid (not actual instant pot lid but a glass lid from another saucepan) Use the Yogurt function and select 12 hours. After 12 hours you’ll have risen batter.
Tips:
Soak the rice and lentils together in cold water at least 5-6 hours.
Grind using cold water. Warm water will destroy the live bacteria in the batter that help with the fermentation process.
Instead of placing the Instant Pot lid on the bowl, use any other glass saucepan lid that fits the Instant pot – the reason is that the batter may overflow and may jam the lid, and you’ll have hard time to open it again!
Do not turn off the Instant pot main plug while the fermentation going on. it may disturb the process.
Turn off the Instant Pot immediately after the 12 hours are up as the Keep Warm function may turn on and we do not want that!
How to store Handvo batter
You can store handvo batter for 12 hours in the fridge, before making handvo bring it to room temperature again.
Our advice is to use up the batter and cook up the handvo and just fridge/freeze handvo instead – it keeps better that way.
Can I make Dhokla batter in an Instant pot?
Absolutely yes!
Here is the dhokla flour ratio either make flour first by roasting it or soak then ferment in the instant pot
- 1 cup rice 2. 3/4 cup toor daal 3. 1/8 cup urad daal 4. 1/8 cup chana daal
Handvo and Dhokla recipes using batter
Of course with handvo batter you can make handvo but also can make handvo waffles using our kothmibir wadi waffles recipe or idli batter waffles .
You can also make khatta vada or bhajiya and khatta dhokla too.
Other Instant Pot Recipes
1 minute Instant Pot Sheer Khurma
Instant Pot DIY Mediterranean Orzo Salad
Instant Pot Easy Gujarati Chana Daal
Vegan Brussels Sprouts Korma Curry
Matar/Vatana Dhokli
INSTANT POT HANDVO/ONDAVO BATTER
Equipment
- Instant pot
- HIGH-SPEED BLENDER
Ingredients
- 2 cup rice basmati
- ¾ cup yellow split Pigeon peas Tuver dal
- ½ cup split chickpea lentils Chana dal
- ¼ cup urad dal
- ¼ cup moong dal
- ¼ cup masoor dal
- 300 g Yogurt sour
- Sea salt
Instructions
- Place rice and lentils in a big pot and wash in running cold water for a couple of times.
- Soak with plenty of cold water at least 5-6 hours at room temperature.
- Once it is soaked, discard the water and grind it in a high-speed blender with cold water, do not add too much water.
- Don’t run the blender for a long time, it may make batter warm, we need to keep batter cool as possible.
- The batter texture should be like coarse semolina.
- Add some cold water into the inner pot of Instant pot, and discard straight away.
- Now pour the mixture into the inner pot, add yogurt and salt.
- Mix it gently with your clean hands or wooden spatula. Make sure everything combines.
- Close the pot with glass lid or any stainless steel plate. The pot should be covered fully. (we used another pan’s lid)
- Select the YOGURT mode it will be 8 hours display, by pressing + button select 12 hours and leave it safe.
- After 12 hours you should have the perfectly fermented handvo batter.
- With our ingredients measurement, you’ll have 3/4 of the thickness of the Instant Pot bowl once it rises.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
