Sheer Khurma recipe
A celebratory vermicelli pudding simmered in milk with dates, cardamom, and optional toasted nuts.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 15 minCook: 30 min
Ingredients
- 4 cups (950 ml) whole milk
- 1 cup (150 g) fine vermicelli, broken into short pieces
- 2 tablespoons ghee or unsalted butter
- 6 soft dates, pitted and thinly sliced
- 1/4 cup (50 g) sugar, or to taste
- 4 green cardamom pods, lightly crushed
- 2 tablespoons sliced almonds or pistachios (optional)
- 2 tablespoons raisins
- 1 teaspoon rose water (optional)
Method
- Warm the ghee in a heavy saucepan over low-medium heat. Add the vermicelli and stir constantly for 3–5 minutes, until lightly golden; transfer to a plate.
- In the same pan, toast the optional nuts and raisins for about 1 minute, stirring so they do not burn. Set them aside with the vermicelli.
- Pour the milk into the pan, add the cardamom, and bring to a gentle simmer over medium heat, stirring occasionally.
- Stir in the sliced dates and simmer for 5 minutes so they soften and flavor the milk.
- Add the toasted vermicelli and cook gently for 6–8 minutes, stirring often, until tender but not mushy.
- Stir in the sugar and cook for 2–3 minutes until dissolved. Remove the cardamom pods if desired.
- Stir in rose water if using, then serve warm with the reserved toasted nuts and raisins. It thickens as it stands; add a little warm milk to adjust.
Kitchen notes
- For a nut-free version, leave out the nuts and check vermicelli packaging for allergen and cross-contact information.
- Cool leftovers promptly and refrigerate within 2 hours in a covered container; reheat gently with a splash of milk.
