Sheer Khurma

Nutrition · per serving

Steps

1. 1

   Prep everything first for smooth cooking: slice the dates, pistachios, and almonds. Lightly crush the cardamom pods. Soak the saffron in the warm milk so it blooms and releases its colour evenly.

   60 g soft dates, pitted and sliced20 g pistachios, sliced20 g almonds, sliced4 green cardamom pods, lightly crushed1 pinch saffron strands15 ml warm milk
2. 2

   Heat a medium heavy-bottomed saucepan over medium-low heat and melt the ghee. Add the fine vermicelli and toast for 2-3 minutes, stirring constantly, until it turns light golden and smells nutty. Do not let it darken too much, or the pudding can taste bitter.

   15 g ghee50 g fine vermicelli
3. 3

   Pour in the full-fat milk carefully and add the crushed cardamom. Bring to a gentle simmer over medium heat, stirring well to break up the vermicelli and prevent it catching on the bottom.

   750 ml full-fat milk4 green cardamom pods, lightly crushed
4. 4

   Once simmering, add the sugar, saffron milk, sliced dates, raisins, half of the pistachios, and half of the almonds. Cook gently for 10-12 minutes, stirring often, until the vermicelli is soft and the milk has thickened slightly. The pudding should still look a little loose in the pan, as it thickens more on standing.

   35 g sugar1 pinch saffron strands15 ml warm milk60 g soft dates, pitted and sliced15 g raisins20 g pistachios, sliced20 g almonds, sliced
5. 5

   Turn off the heat and stir in the rose water. Taste and adjust sweetness only if needed. Let the sheer khurma rest for 5 minutes so the flavours meld and the texture settles into a creamy consistency.

   5 ml rose water
6. 6

   Pour into 2 serving bowls and finish with the remaining pistachios and almonds. Serve warm for a comforting dessert, or let it cool further if you prefer it slightly thicker.

   20 g pistachios, sliced20 g almonds, sliced

Origin & History

Sheer Khurma is a festive milk-and-vermicelli dessert widely prepared in Pakistan for Eid celebrations, especially Eid al-Fitr. Its name comes from Persian, where 'sheer' means milk and 'khurma' means dates, reflecting the dish's classic base. Over time, families have developed their own versions with varying nuts, dried fruit, and aromatics.