Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

Sheer khurma

By Executive Chef Jose Thomas

  • Soak almonds and pistachios separately in warm water for half an hour. Peel the skin and cut into slivers
  • Soak the dry dates in water for one hour, chop into small piecesand fry to avoid the raw flavour
  • Heat ghee in a pan on medium heat, add chopped nuts and raisins
  • Cook till the nuts are fragrant and turn golden brown, keep aside
  • Similarly roast the fried dates
  • Add vermicelli to the same pan, mix well
  • Roast vermicelli till it turns golden brown
  • Boil the milk in a separate vessel with sugar
  • Add the roasted vermicelli
  • Once the milk comes to a boil, lower the heat to medium and let it boil till the milk is reduced and thickened
  • Add fried nuts into the pan, followed by rose water and cardamom powder
  • Sheer Khurmacan be served warm or chilled



  • Ghee - 90 ml
  • Cashews (broken) - 15 no
  • Almonds - 15 no
  • Pistachios - 15 no
  • Raisins - 15 no
  • Dry Dates(unsweetened) - 10 no
  • Thin Vermicelli - 160 gm
  • Milk - 1 ltr
  • Sugar - 110 gm
  • Cardamom powder - 1gm
  • Rose Water - 2 drops