Sheer Khurma
Sheer Khurma is a rich, creamy Afghan dessert made with milk, vermicelli, dates, and aromatic spices. Traditionally served during Eid, it’s a comforting and indulgent treat!
Equipment
- Medium saucepan
- Wooden spoon or whisk
Ingredients
- 4 cups whole milk
- ½ cup vermicelli broken into small pieces
- 3 tbsp ghee or unsalted butter
- ½ cup sugar adjust to taste
- ¼ cup chopped dates
- ¼ cup chopped nuts almonds, pistachios, or cashews
- ¼ cup raisins
- 1 tsp cardamom powder
- 1 pinch saffron strands optional
- 2 tbsp rose water optional
Instructions
- Toast the Vermicelli:
- In a medium saucepan over low heat, melt the ghee or butter. Add the broken vermicelli and toast until golden brown, stirring frequently to avoid burning.
- Add the Milk:
- Gradually pour in the milk, stirring continuously to combine. Bring the mixture to a gentle boil.
- Cook the Vermicelli:
- Reduce the heat to low and simmer for 8–10 minutes, or until the vermicelli softens and the mixture thickens slightly.
- Sweeten and Flavor:
- Stir in the sugar, cardamom powder, and saffron strands. Mix until the sugar dissolves completely.
- Add the Nuts and Fruits:
- Add the chopped dates, nuts, and raisins. Simmer for an additional 5 minutes to let the flavors meld.
- Finish with Rose Water (Optional):
- If using, stir in the rose water and mix well.
- Serve Warm or Chilled:
- Ladle the Sheer Khurma into serving bowls and garnish with extra nuts or a pinch of saffron. Serve warm for a cozy treat or chilled for a refreshing dessert.