Afghan
Sheer Khurma
Afghan sheer khurma is a warm Eid milk pudding with fine vermicelli, dates, cardamom, and soaked nuts. It is gently simmered until silky, fragrant, and rich with the sweetness of dried fruit.
Watch it madeMuhammad Danial · 1:13
Ingredients
- Whole milk2 cups
- Fine vermicelli, broken into short pieces1/3 cup
- Ghee1 tbsp
- Dates, pitted and chopped4
- Raisins1 tbsp
- Blanched almonds, slivered2 tbsp
- Pistachios, slivered1 tbsp
- Sugar2 tbsp
- Green cardamom pods3 pods
- Rose water1/2 tsp
- Salt1 small pinch
Method
- Crack the cardamom pods, remove the seeds, and crush the seeds finely with a mortar and pestle.
- Put the raisins, almonds, pistachios, and chopped dates in a small bowl, cover with warm water, and soak for 10 minutes, then drain.
- Warm the milk in a saucepan over medium heat until steaming, then keep it hot over low heat.
- In a separate heavy saucepan, melt the ghee over medium-low heat.
- Add the broken vermicelli and stir constantly for 2 to 3 minutes, until lightly golden and nutty-smelling.
- Carefully pour in the hot milk while stirring, as it may bubble up.
- Add the sugar, crushed cardamom, and a small pinch of salt, then simmer gently for 8 to 10 minutes, stirring often, until the vermicelli is tender.
- Stir in the drained dates, raisins, almonds, and pistachios, and simmer for 3 to 5 minutes more until the milk is lightly thickened.
- Turn off the heat and stir in the rose water.
- Rest for 5 minutes, then serve warm in small bowls with a few extra slivered nuts on top if desired.
Common questions
Can I substitute the vermicelli, dates, or nuts in Sheer Khurma?
Yes. Thin angel hair, broken spaghetti, or seviyan work best if vermicelli isn’t available. Swap dates for chopped dried apricots or figs, and use cashews, walnuts, or only almonds/pistachios if needed.
How long does Sheer Khurma take from start to finish?
Plan on about 25 to 35 minutes total. Soaking the dried fruit and nuts takes 10 minutes, cooking the vermicelli and milk takes about 15 to 20 minutes, plus a few minutes resting before serving.
What are the most common mistakes when making Sheer Khurma?
The biggest mistakes are browning the vermicelli too fast, adding cold milk, and boiling too hard after the milk goes in. Stir often to prevent sticking, and add rose water only at the end so the flavor stays fresh.
How should I store leftover Sheer Khurma, and how long does it keep?
Cool it quickly, then refrigerate in a covered container for up to 3 days. It thickens as it sits, so loosen with a splash of milk when reheating gently on the stove or in the microwave.
How is Sheer Khurma usually served?
Serve it warm, at room temperature, or lightly chilled, depending on preference. Spoon into bowls and garnish with extra slivered pistachios, almonds, or a few chopped dates. It’s especially good as a festive dessert after a meal.