Sindhi kheer Kharkon

This Eid make Kheer Kharkon a Sindhi version of Sheer Khurma. We all know that every household has their own special version and here is ours. #HappyCookingToYou #EidMubarak #FoodFusion

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  • Chuwaray (Dry dates) 12-15
  • Pani (Water) as required
  • Pani (Water) 1/4 Cup or as required
  • Desi ghee 2-3 tbs
  • Badam (Almonds) peeled & sliced ½ Cup
  • Sawaiyan (Vermicelli) 1 Cup 
  • Doodh (Milk) boiled 1 litre
  • Cheeni (Sugar) 1/4 Cup or to taste
  • Hari elaichi (Green cardamom) 3-4
  • Barfi 2 pieces
  • Pista & Badam (Pistachios & Almonds) chopped


In bowl,add dry dates,water and let it soaked for 4 to 6 hours & set aside.

In saucepan,add soaked dry dates and water,bring it to boil and boil for 10-15 minutes & set aside.

In frying pan,add desi ghee and let it melt.

Add almonds and fry for 1 minute.

Add vermicelli and roast until fragrant & set aside.

In pot,add milk,sugar,green cardamom,mix well and bring it to boil and cook until sugar is dissolved.

Now add roasted vermicelli,mix well and cook on low flame until milk is reduced to half (approx. 15-20 minutes) and keep mixing in between.

Add boiled dry dates (cut into slices),mix well and cook for 5 minutes.

Turn off the flame,add barfi (crush with the help of the hand) and mix well.

Garish with pistachio & almonds and serve!



Recipe By: Seema Hanif

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