Sheer Khurma: A Creamy Ramzan Delight You Can Make in 20 Minutes

Sheer Khurma, also known as Sheer Korma, is a beloved Persian dessert traditionally enjoyed during Ramadan and Eid al-Fitr. This creamy, flavourful pudding is made with vermicelli, milk, dates, nuts, ghee, and a touch of heavy cream. It’s a comforting, aromatic dish that combines tradition with rich taste in every spoonful.

The key ingredient for Sheer Khurma is South Asian vermicelli (Seviyan), which is finer than typical pasta and often labelled as “Roasted Vermicelli.” It is toasted with ghee or butter along with green cardamom pods for a fragrant base. Whole milk and heavy whipping cream give the pudding its creamy texture, while a sweetener of choice balances the flavour. Here’s how to make it:

Boil Milk:
- Heat 4 cups of whole milk and 1¼ cups of heavy whipping cream in a nonstick saucepan.
- Bring to a boil, then reduce to a simmer.
Toast Vermicelli:
- In a separate pan, heat 2 tablespoons of ghee or butter.
- Add 100 grams of vermicelli and 4-5 green cardamom pods.
- Toast for about 5 minutes until the vermicelli turns golden-amber.
Combine Ingredients:
- Add the toasted vermicelli to the simmering milk.
- Stir in ½ cup of sugar (adjust to taste) and optional add-ins like soaked and chopped dried dates (6-7), golden raisins, or slivered almonds.
Cook Together:
- Raise the heat and bring the mixture to a boil.
- Stir constantly for 5-6 minutes until the pudding thickens.
- Turn off the heat when it’s slightly runnier than desired, as it will thicken upon cooling.
Garnish and Serve:
- Add a teaspoon of rose water or Kewra water for aroma.
- Garnish with toasted almonds, pistachios, or saffron.
- Serve warm or chilled.