Sheer Khurma is a popular Pakistani dessert prepared around religious holidays to add just the right amount of sweetness to the Eid table. Similar to desserts like Kheer and Kulfi, Sheer Khurma is also made with milk that is thickened slowly with the help of roasted vermicelli. Essentially, vermicelli is a type of pasta (not similar to rice noodles) and the starch allows milk to thicken.
Sheer Khurma can be prepared to personal taste. I cook the milk until it is creamy but not as thick as custard. However, if you want a more pudding-like consistency, you would need to toss in more vermicelli and up the cooking time to about 45 to 50 minutes. My recipe uses 4 cups of milk and comes together in under an hour.
- 4 cups whole milk
- 4-5 cardamom pods
- 7 tbsp sugar
- 75 grams roasted vermicelli
- 5-6 saffron strands
- Nuts optional
- Bring milk to a rolling boil and add in cardamom seeds and sugar
- Let the sugar dissolve about a minute and add roasted vermicelli. (Make sure to crush the vermicelli so that the strands are not too long)
- Let the Sheer Khurma cook on low to medium heat for 25-30 minutes or until thickened to your preference.Stir occasionally.
- Once thickened and creamy, add saffron strands to the Sheer Khurma.
- Let the pot cool before serving. Preferred way to have this is chilled.