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Pakistani

Sheer khurma

Vermicelli cooked in milk with dates and nuts for Eid.

  • 40minutes
  • 2servings
  • 406kcal each
  • 13gprotein
  • Iftar
  • Dessert
  • Vegetarian
  • Guest ready
Sheer khurma

Ingredients

Cooking for − 2 + servings

The amounts here and inside every step follow this number.

  • Vermicelli (seviyan) 33 g
  • Milk ½ litre
  • Dates 2⅔
  • Sugar 27 g
  • Almonds 13 g
  • Pistachios 10 g
  • Cardamom ⅓ tsp
  • Ghee ⅔ tbsp

From the cupboard

  • Optional: a few raisins and saffron strands

What you will need

Heavy pot, Wooden spoon, Knife and board

Method

  1. 1

    Chop dates and nuts 8 min

    Remove the date stones and chop the dates. Slice the almonds and pistachios thinly.

    In this step

    • Dates2⅔
    • Almonds13 g
    • Pistachios10 g

    Ready when: Everything is sliced and ready.

  2. 2

    Toast the vermicelli 4 min

    Melt the ghee on low-medium. Add cardamom and break in the vermicelli. Stir constantly — it burns quickly.

    In this step

    • Vermicelli (seviyan)33 g
    • Cardamom⅓ tsp
    • Ghee⅔ tbsp

    Ready when: Vermicelli is golden brown and smells toasty.

  3. 3

    Add the milk 20 min

    Pour in the milk and bring to a boil, stirring. Lower the heat and simmer, stirring every few minutes.

    In this step

    • Milk½ litre

    Ready when: Vermicelli is soft and the milk is slightly thick.

  4. 4

    Sweeten and add nuts 5 min

    Add sugar, dates and most of the nuts. Cook 5 more minutes. It thickens as it cools, so keep it a little runny.

    In this step

    • Dates2⅔
    • Sugar27 g

    Ready when: Sugar dissolved and it coats the spoon lightly.

  5. 5

    Serve 2 min

    Serve warm or cold, topped with the remaining nuts.

    Ready when: Creamy with nuts on top.

Cook Sheer khurma from what you already have.

The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.

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