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Sheer khurma is a popular Eid dessert in Pakistan as well as other Muslim other countries. It is made with vermicelli cooked in milk with dates, dry fruits and cardamom adding flavour and aroma to the dish.

Sheer Khurma | Eid Dessert

Sheer khurma is a popular Eid dessert in Pakistan as well as other Muslim other countries. It is made with vermicelli cooked in milk with dates, dry fruits and cardamom adding flavour and aroma to the dish.
Course Dessert
Cuisine Pakistani
Keyword Eid
Prep Time 1 day 30 minutes
Cook Time 1 hour 30 minutes
Servings 6 people

Ingredients

  • 3 tablespoons almonds, sliced
  • 3 tablespoons pistachios, sliced
  • 1/4 packet vermicelli
  • 4 - 6 cardamom pods elaichi
  • 2 litres milk
  • 3/4 cup sugar
  • 4 tablespoons ghee or oil
  • 8 - 10 dry dates, de-seeded chuwaray

Instructions

  1. Place the almonds in boiling water for 10 - 15 minutes. The hot water will help in releasing the skins. Peel the skins and slice the almonds lengthwise. Slice the pistachios lengthwise and set both aside.
  2. Crush the vermicelli into small pieces and set aside.
  3. Peel the cardamom pods, and remove the seeds (elaichi ke daane). Pound the cardamom seeds with a mortar and pestle or a rolling pin, and keep aside.
  4. Place milk in a large saucepan. Make sure the base is thick enough that the milk doesn’t burn at the bottom.
  5. Bring the milk to a boil, and then turn heat to low. Add the dates (chuwaray).
  6. Cook on slow heat for an hour stirring after 10 minutes or so to ensure the milk doesn’t burn. The milk colour will change from white to a pale yellow as it keeps cooking.
  7. In the meanwhile, heat 2 tablespoons ghee / oil in a frying pan and add the sliced almonds and pistachios. Fry them off for 1 - 2 minutes till the flavours release and you can smell the aroma. Take the fried nuts off the heat and set aside.
  8. In the same saucepan in which you added the nuts, add a tablespoon of ghee and add the crushed cardamom. Cook for a minute till the flavour is released, and then add the crushed vermicelli. Fry it off for 1 - 2 minutes till the colour changes to a golden brown, and then add to the milk.
  9. Cook the vermicelli in the milk for about 10 minutes, and then add sugar. Cook for another 10 minutes, stirring every minute to make sure the vermicelli is soft and the sugar is dissolved.
  10. Taste the sheer khurma and adjust sugar if needed.
  11. Add the fried almonds and pistachios. Cook for 2 minutes and serve right away in bowls.

Recipe Notes

Instead of cardamom pods, you can also use cardamom seeds which are available in Pakistani and Indian stores abroad. Just pound with a rolling pin or mortar and pestle to release the flavour, and then add in the milk.

It’s important to add the nuts right before serving so that they still remain crispy.

A lot of people don’t like eating the dry dates (chuwaray) but they are essential for flavouring the sheer khurma. They will become soft as they cook in the hot milk, and can be taken out in the end.