Sheer Khurma

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 8 servings
Perfect for a celebration, this creamy dessert full of nuts, dates, raisins and toasted vermicelli is popular in Pakistan, Afghanistan and India, where it's usually made for Eid al-Fitr and Eid al-Adha. It’s best to use whole milk for this recipe to give it a rich and creamy texture.



  1. Heat 1 tablespoon of the ghee in a pot over medium heat. Add the almonds, cashews, pistachios and dates and cook for 1 minute. Add the raisins and continue to cook until the nuts are slightly toasted, fragrant and glossy, about another 2 minutes. Transfer the mixture to a bowl; set aside.
  2. Heat the remaining 1 tablespoon ghee in the same pot and cook the vermicelli until slightly toasted and golden brown, about 5 minutes. Stir in the milk, raise the heat to medium high and bring to a boil. Let simmer on medium high, stirring occasionally, until the mixture has slightly thickened, about 7 minutes. Add the sugar, cardamom and reserved nut and fruit mixture. Lower the heat to medium low and cook until the sugar is dissolved and the mixture is warmed through, about another 5 minutes. Pour into serving bowls and serve warm, at room temperature or cold, depending on your preference.

Cook’s Note

Sheer khurma thickens as it cools. Store the leftovers in an airtight container, refrigerated, for up to 4 days.

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