Sheer khorma

Sheer Khorma is a popular Eid sweet dish among Asian Muslims and is prepared in various regional styles. Its main ingredients are vermicelli, full-cream milk and a sweetener, garnished with a mix of chopped dried fruits.

Sheer khorma. Credit: SBS Urdu / Nadia Khan

• serves

  4-6

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp ghee (clarified butter)
• ½ cup fine vermicelli
• 10–12 almonds, sliced
• 10–12 cashews
• 1 tbsp pistachios, sliced
• 2 tbsp raisins
• 1 litre full cream milk
• 4 tbsp sugar (or to taste)
• 8–10 dates, chopped
• ½ tsp cardamom powder
• A few saffron strands (optional)

Instructions

1. Heat ghee in a pan and lightly roast the vermicelli until golden brown. Remove and set aside.
2. In the same pan, lightly fry the almonds, cashews, pistachios and raisins. Set aside.
3. Bring the milk to a boil in a heavy-bottomed pan, then simmer for 8–10 minutes.
4. Add the roasted vermicelli to the milk and cook for 5–7 minutes, until softened.
5. Stir in the sugar, chopped dates, fried nuts and raisins, cardamom powder and saffron. Simmer for another 5 minutes until slightly thickened.
6. Serve warm or chilled, as preferred. Garnish with extra nuts, if desired.

Find more from SBS Urdu here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.