Sheer Khurma

Sheer khurma is the beloved Eid dessert of South Asia: fine vermicelli toasted in ghee and simmered in sweet, saffron-scented milk with dates and nuts. It is creamy, fragrant and deeply comforting. Serve it warm in small bowls, crowned with pistachios, to end any festive meal.

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Servings

6 servings

Calories

360

Ingredients

• 100 g fine vermicelli, broken into short pieces
• 1 litre whole milk
• 80 g sugar
• 2 tablespoons ghee
• 8 dates, pitted and chopped
• 2 tablespoons chopped almonds
• 2 tablespoons chopped pistachios
• 1/4 teaspoon saffron strands
• 1/2 teaspoon cardamom powder
• 1 tablespoon chironji or cashews (optional)
• 1 teaspoon rose water

Instructions

1. Heat the ghee in a large pot and fry the vermicelli for 2 to 3 minutes until golden brown.
2. Add the milk and bring to a gentle boil, stirring often so the vermicelli does not stick.
3. Simmer for 15 minutes until the vermicelli is soft and the milk has thickened slightly.
4. Stir in the sugar, saffron, cardamom and dates, and cook for 5 more minutes.
5. Add the almonds, pistachios and chironji, then remove from the heat.
6. Stir in the rose water and rest for 5 minutes so the flavours meld.
7. Serve warm in small bowls, topped with extra pistachios.

Pro tips

• Toast the vermicelli until golden, not dark, or it will taste bitter.
• Stir frequently as the milk thickens so it does not catch on the bottom.
• The dessert thickens as it cools; add a splash of warm milk if needed.
• Soak the dates in warm water first if they are very dry.

Frequently asked questions