Pakistani Sheer Khurma
A Pakistani dessert of toasted fine vermicelli simmered in milk with dates, nuts, saffron, and cardamom. Serves 6.
This version combines vermicelli browned in ghee with milk, dates, and nuts. It can be served warm or cold; it is usually thinner when warm and thicker once cooled.
Method
- 01
Toast the vermicelli
Heat 2 teaspoons of the ghee in a skillet over medium heat. Add the vermicelli and toast over low heat, stirring continuously, until golden; use about 2 minutes as a guide. Remove from the skillet.
2 min - 02
Toast the nuts and soften the dates
In the same skillet, melt the remaining ghee. Add the cashews, almonds, and pistachios and toast, stirring, for about 2 minutes. Add the chopped dates and cook for about 2 minutes more, until they begin to soften. Remove the mixture from the skillet.
4 min - 03
Simmer the vermicelli in the milk
Pour the milk into a heavy-bottomed pot and bring it to a gentle boil. Add the toasted vermicelli and simmer, stirring occasionally, for 8 to 10 minutes, until tender.
10 min - 04
Sweeten and flavor
Add the sugar to the pot and cook for 5 minutes, stirring to dissolve it. Add the saffron and keep the mixture over low heat until it begins to thicken slightly. Stir in the ground cardamom and remove from the heat.
5 min - 05
Add the nuts and serve
Spoon the nut and date mixture over the top. Garnish with the dried rose petals and serve warm or cold.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.