Pakistani Sheer Khurma

About This Recipe

Sheer khurma holds a special place in Pakistani households as the dish most associated with Eid al-Fitr, the celebration marking the end of Ramadan. Families traditionally prepare a large pot on Eid morning, often the very first thing eaten that day, and share it with visiting relatives and friends throughout the celebrations. The technique centers on building flavor in stages: toasting the vermicelli in ghee first develops a nutty base note before any liquid goes in, and a patient simmer in milk — with regular stirring to prevent scorching — thickens everything into a rich, fragrant pudding studded with dates and nuts. Whether served warm on a chilly Eid morning or chilled later in the day, sheer khurma carries genuine festive weight in Pakistani culture, more a symbol of celebration than just a dessert.

Ingredients

Serves 6

• 4 cupswhole milk
• 100 gvermicelli (seviyan)(broken into short pieces)
• 3 tbspghee
• 0.33 cupsugar
• 10dates(pitted and chopped)
• 0.25 cupraisins
• 0.25 cupslivered almonds
• 2 tbsppistachios(chopped)
• 4green cardamom pods(crushed)
• 0.25 tspsaffron threads(optional)

Instructions

1. 1

   Toast the vermicelli

   Heat ghee in a heavy-bottomed pot over medium heat. Add the vermicelli and toast, stirring constantly, 2-3 minutes until golden brown and fragrant.

2. 2

   Fry the nuts and dates

   Add the almonds, raisins and dates to the same pot and stir 1-2 minutes until the raisins puff slightly. Remove a small handful of the nut mixture to save for garnish.

3. 3

   Add the milk

   Pour in the milk and add the crushed cardamom. Bring to a gentle boil, stirring occasionally so the milk doesn't scorch on the bottom.

4. 4

   Simmer until thickened

   Reduce heat and simmer 15-18 minutes, stirring occasionally, until the vermicelli is fully soft and the milk has thickened slightly.

5. 5

   Sweeten and finish

   Stir in the sugar and saffron if using, and simmer 2 more minutes until dissolved. Serve warm or chilled, garnished with the reserved nuts and pistachios.

   Stir every few minutes while the milk simmers — it scorches easily on the bottom of the pot if left alone too long.

Variations

• •

  Use evaporated milk in place of some of the whole milk for an even richer, creamier texture.

• •

  Add a handful of chopped cashews along with the almonds for more variety in the nuts.

• •

  Serve chilled in summer instead of warm — both are common depending on the season and occasion.

Storage

Refrigerate in an airtight container up to 4 days. Reheat gently on the stovetop with a splash of milk to loosen it, as it thickens considerably when cold.

Frequently Asked Questions