Pakistani Sheer Khurma

About This Recipe

Sheer khurma, meaning milk with dates in Persian, is the sweet dish most associated with Eid ul-Fitr breakfast in Pakistani households, prepared the night before or early on the morning of the holiday. Thin vermicelli noodles are first toasted in ghee until golden and fragrant, a step that keeps them from turning mushy once they hit the milk, then simmered slowly until the milk thickens and the vermicelli softens completely. Dates, along with a generous mix of chopped almonds, pistachios and cashews, are stirred in for sweetness and texture, while whole green cardamom pods perfume the milk as it reduces. Some families add a few strands of saffron for color and aroma, though the dish is traditionally left fairly plain compared to other South Asian milk puddings, letting the toasted vermicelli and dates carry most of the flavor. Served warm in small bowls to guests who visit on Eid morning, sheer khurma is less a dessert eaten in large portions and more a ceremonial dish -- rich, fragrant, and tied specifically to the holiday, which is why most Pakistani households only make it a few times a year.

Ingredients

Serves 6

• 4 tbspghee
• 100 gthin vermicelli noodles(broken into short pieces)
• 1 literwhole milk
• 0.33 cupsugar(adjust to taste)
• 5green cardamom pods(lightly crushed)
• 10dates(pitted and chopped)
• 0.25 cupslivered almonds
• 0.25 cuppistachios(chopped)
• 2 tbspcashews(chopped)
• 1 pinchsaffron threads(optional)
• 2 tbspraisins

Instructions

1. 1

   Toast the vermicelli

   Heat ghee in a heavy pot over medium heat. Add vermicelli and toast, stirring constantly, until golden brown and fragrant, about 3 to 4 minutes.

   Toast the vermicelli until it's a shade darker than you think it needs to be -- pale vermicelli turns pasty once the milk goes in.

2. 2

   Add the milk

   Pour in the milk along with the cardamom pods. Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally to prevent sticking.

3. 3

   Cook until thickened

   Simmer 12 to 15 minutes, until the vermicelli is fully soft and the milk has thickened slightly and turned pale gold from the ghee and cardamom.

4. 4

   Sweeten and add dates

   Stir in sugar, dates and raisins. Simmer another 5 minutes until the dates soften and the sugar dissolves completely.

5. 5

   Finish and garnish

   Stir in most of the almonds, pistachios and cashews, reserving a few for garnish. Add saffron if using. Serve warm in small bowls, topped with the reserved nuts.

Variations

• •

  Extra rich: stir in 2 tablespoons of khoya (reduced milk solids) along with the sugar for a denser, creamier pudding.

• •

  Nut-free: omit the nuts and add extra dates and raisins for sweetness and texture instead.

• •

  Chilled version: some families prepare it ahead and serve it cold, though the traditional version is served warm on Eid morning.

Storage

Refrigerate up to 3 days in a covered container; the pudding thickens further as it sits, so thin with a splash of warm milk when reheating gently on the stove.

Frequently Asked Questions