Taiba’s Sheer Khurma

Ingredients

• 150 gramsroasted vermicelli, crushed
• 3 tbsp.granulated sugar
• 1 literwhole milk
• 1 tsp.cardamom powder
• 1 1/2 tbsp.clarified butter (ghee)
• 5cardamom pods
• 10almonds
• 10cashews
• 10pistachios
• 4Palestinian Medjool dates
• 2dried rose petals

Instructions

1. 1

   Chop nuts and dates

   Chop the nuts and dates into small pieces.

2. 2

   Warm the ghee

   Warm the clarified butter in a pan over medium heat for 1 minute.

3. 3

   Infuse cardamom

   Add the cardamom pods and let them infuse for 30 seconds.

4. 4

   Toast nuts and dates

   Add the chopped nuts and dates and lightly roast for 1 minute, stirring gently.

5. 5

   Cool the garnish

   Take the nuts and dates out of the pan and leave them to cool.

6. 6

   Toast the vermicelli

   In the same pan, add the crushed vermicelli and stir for 30 seconds, or until it has absorbed the ghee.

7. 7

   Add milk and sugar

   Stir in the sugar, whole milk and cardamom powder.

8. 8

   Bring to the boil

   Turn the heat to high and stir constantly until the milk boils and the vermicelli softens.

9. 9

   Rest the pudding

   Turn off the heat and leave the pudding to rest for a few minutes.

10. 10

    Garnish and serve

    Top with the nuts and dates, then crush the rose petals over the pudding. Serve and enjoy with loved ones.

What is sheer khurma?

Sheer khurma is a South Asian milk-and-vermicelli dessert traditionally associated with Eid. Its name is often translated as milk with dates, reflecting two of the dish’s defining ingredients.

This version builds fragrance with cardamom and adds toasted nuts, dates and rose petals for contrast. Toasting the vermicelli in ghee before adding milk gives the pudding a richer aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 438 calories, 13g protein, 69g carbs, 14g fat.

The vermicelli and sugar provide most of the carbohydrates, while whole milk contributes protein and a substantial share of the fat. Ghee and nuts add further fat, and the dates contribute natural sugars. A small bowl alongside fresh fruit makes a practical, balanced dessert portion.

The key ingredients

Vermicelli: Crushed roasted vermicelli cooks quickly and is easy to eat by the spoonful. Breaking it into small pieces also helps it soften evenly in the milk.

Dates and nuts: Medjool dates bring soft, caramel-like sweetness, while almonds, cashews and pistachios add different textures. Chop them small so each serving gets a little of the garnish.

Cardamom and rose: Pods infuse the ghee, while ground cardamom seasons the milk. Rose petals finish the pudding with a floral note.

Toast before simmering

Infuse the cardamom pods in warm ghee, then roast the chopped nuts and dates briefly. Remove them before adding the vermicelli so the garnish stays distinct and does not cook in the milk.

Stir the vermicelli in the same pan until it has taken up the ghee. Keep it moving to help it toast evenly without catching.

Watch the milk closely

Once the milk goes in, the method calls for high heat and constant stirring until it boils and the vermicelli softens. Stay by the pan, as milk can rise quickly as it comes to the boil.

The vermicelli is ready when it has softened in the milk. The recipe gives no exact simmering time, so use that texture cue rather than relying on a fixed number of minutes.

Rest and serve

A short rest off the heat lets the pudding settle before serving. The vermicelli may continue to absorb some milk as it rests.

Scatter the cooled nuts and dates over the top and crush the rose petals just before serving. Serve warm or let it cool, depending on the texture you prefer.

Serving ideas

Sheer khurma is rich enough to serve in small dessert bowls after a meal, or to enjoy as a sweet treat during the day. A cup of unsweetened tea can balance its milky sweetness.

For a larger spread, serve it alongside fresh fruit rather than adding more toppings to the pudding. This keeps the garnish’s nutty and floral flavours easy to appreciate.

Recipe notes & tips

• Chop the nuts and dates before heating the ghee so they are ready to add.
• Stir constantly once the milk is added, particularly as it approaches the boil.
• Remove the toasted nuts and dates before cooking the vermicelli, as directed.
• Crush the rose petals over the pudding just before serving for a fresh floral finish.
• Let the pudding rest for a few minutes before adding the garnish.

Variations

• Adjust the sweetness: Reduce the sugar slightly if your dates are particularly sweet.
• Change the nut mix: Use more of one listed nut and less of another while keeping the total similar.
• Serve chilled: Cool the pudding, refrigerate it and serve cold for a firmer texture.
• Emphasise the rose: Crush the petals finely over each bowl so their fragrance is spread evenly.
• Add more cardamom: Increase the ground cardamom a little for a more pronounced spice flavour.

Common mistakes to avoid

• Leaving the milk unattended: It can boil over quickly, so stir constantly as it heats.
• Overtoasting the vermicelli: Stir it only until it has absorbed the ghee, about 30 seconds.
• Cooking the garnish in the milk: Take the nuts and dates out after their brief roast and add them back at the end.
• Chopping the garnish too coarsely: Smaller pieces are easier to distribute across the pudding.
• Skipping the rest: Leave the pudding off the heat for a few minutes before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring; add a little milk if the pudding has thickened, or serve it cold.

Frequently asked questions