- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 ½ l
- 100 g
- 2 tbsp
- 40 g
- 30 g
- 30 g
- 30 g
- 80 g
- 1 pinch
- 1 tbsp
Process
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Pour the whole milk into a heavy-bottomed pot and bring to a gentle simmer over medium heat, stirring often so it does not scorch.
Lower the heat and simmer the milk for 15 minutes, stirring every few minutes, until it reduces slightly and thickens.
While the milk simmers, heat the ghee in a wide pan over medium heat, add the broken vermicelli and toast for 3–4 minutes until golden and fragrant.
Add the slivered almonds, pistachios, cashews and raisins to the pan and fry for 1 minute, then set aside a small handful of this nut mixture for garnish.
Add the sliced dates to the pan and cook for 1 minute until they soften and turn glossy.
Tip the toasted vermicelli, dates and nuts into the simmering milk, stir well and cook for 6–8 minutes until the vermicelli is soft.
Stir in the sugar and crushed cardamom seeds and simmer for 3–4 minutes until the sugar dissolves completely.
Turn off the heat, stir in the saffron milk and the rose water, cover and let the sheer khurma rest for 5 minutes.
Ladle into bowls, scatter over the reserved nuts and serve warm, or chill for 2 hours and serve cold.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the milk too hard after adding the vermicelli, which makes it gluey; keep it at a bare simmer and stir gently.
- Toast the vermicelli until it is deep golden and smells nutty, not pale, otherwise the pudding tastes flat and starchy.
- The sheer khurma thickens a lot as it cools because the vermicelli keeps absorbing milk; if it becomes too thick, loosen it with a splash of warm milk before serving.
- Taste before adding all the sugar, as soft dates vary in sweetness and can make the dish cloying.
Substitutions
- whole milk→evaporated milk diluted with water for a richer, faster-thickening base
- ghee→unsalted butter or neutral oil
- vermicelli→broken angel hair pasta or seviyan
- rose water→1/4 tsp ground cinnamon or 1 tbsp orange blossom water
- sugar→condensed milk added off the heat, to taste
Storage & reheating
Cool completely, then store in an airtight container in the fridge for up to 3 days; the vermicelli will absorb liquid, so reheat gently on the stovetop or in the microwave with a splash of milk until loosened, or serve it cold straight from the fridge. For freezing, portion into freezer-safe containers and freeze for up to 1 month, thaw overnight in the fridge and reheat gently with extra milk, though the texture of the vermicelli will soften further.
FAQ
The questions we get asked most
Why did my sheer khurma turn thick and gluey?
The vermicelli kept absorbing milk after cooking, or the milk was boiled too hard once the vermicelli went in. Keep the pot at a bare simmer and stir gently, then loosen the pudding with warm milk just before serving. It will always thicken as it cools, so aim for a slightly looser consistency than you want on the plate.
Can I make sheer khurma ahead of time for Eid?
Yes, it is often made a few hours ahead and served chilled or gently reheated. Cook it fully, cool, and refrigerate for up to 3 days, then thin with a little warm milk and stir in the rose water and saffron milk just before serving so the aroma stays fresh. Add the reserved toasted nuts at the end so they stay crunchy.
Can I use canned evaporated milk or condensed milk instead of whole milk?
Yes. Replace half the whole milk with evaporated milk for a faster, creamier result, or stir 3-4 tbsp condensed milk in off the heat and reduce the sugar accordingly. If using only condensed milk, thin it with water or milk so the pudding is not too sweet or heavy.
How do I know when the vermicelli is cooked?
The vermicelli should be completely soft with no chalky bite, and it should look translucent against the milk. Taste a strand after 6 minutes of simmering; if it still has a firm core, cook 2 more minutes. Do not overcook, or the strands break down and turn mushy.
Can I make sheer khurma without ghee or dairy?
For a dairy-free version, toast the vermicelli and nuts in a neutral oil and simmer everything in full-fat oat or coconut milk, adding a little extra sugar to compensate for the missing lactose sweetness. The result is less rich but still works. Skip the ghee entirely and use the oil for frying the nuts and dates.
Why did my nuts and raisins burn when I fried them?
The pan was too hot or the ghee was smoking before the nuts went in. Fry the vermicelli first over medium heat, then add the nuts and raisins for only about a minute, moving them constantly. If they start to darken quickly, pull the pan off the heat and continue stirring.
Can I use regular sugar instead of the amount listed, or skip it?
You can reduce the sugar to 50 g or leave it out if your dates are very sweet, but taste the milk after the dates have simmered. Sheer khurma is meant to be lightly sweet rather than dessert-sweet, so start low and add more sugar only if needed. If you skip sugar entirely, the pudding will taste flat against the saffron and cardamom.
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