📝 About This Recipe
Sheer Khurma, which literally translates to 'milk and dates' in Dari, is the quintessential celebratory dessert of Afghanistan, traditionally served on Eid mornings to welcome guests. This luxurious pudding features delicate roasted vermicelli simmered in a rich, cardamom-infused milk reduction, studded with a jewel-like array of crunchy nuts and chewy dried fruits. It is a harmonious blend of creamy textures and aromatic spices that embodies the warmth and hospitality of Afghan culture.
🥗 Ingredients
The Base
- 6 cups Whole milk (full-fat is essential for creaminess)
- 1 cup Fine wheat vermicelli (Seviyan) (broken into 1-2 inch pieces)
- 3 tablespoons Ghee (Clarified butter) (unsalted)
Sweeteners and Aromatics
- 1/2 cup Sugar (adjust to preference)
- 10-12 pieces Dried dates (Khajur) (soaked overnight and thinly sliced)
- 6-8 pieces Green cardamom pods (crushed or used as powder)
- 1 teaspoon Rose water (culinary grade)
- 1 pinch Saffron strands (soaked in 2 tbsp warm milk)
The Crunch (Nuts and Fruits)
- 1/4 cup Pistachios (blanched and slivered)
- 1/4 cup Almonds (blanched and slivered)
- 2 tablespoons Cashews (chopped)
- 2 tablespoons Golden raisins (washed and dried)
- 1 tablespoon Chironji (Cuddapah almond) (optional, for authentic texture)
👨🍳 Instructions
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1
Begin by soaking the dried dates in water overnight or in hot water for 2 hours until softened. Once soft, remove the pits and slice them into thin julienne strips.
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2
In a heavy-bottomed pot or Dutch oven, pour in the 6 cups of whole milk. Bring to a gentle boil over medium heat, then reduce to low and let it simmer, stirring occasionally to prevent the bottom from scorching.
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3
While the milk is simmering, heat 1 tablespoon of ghee in a separate small frying pan over medium-low heat. Add the slivered almonds, pistachios, cashews, and chironji.
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4
Fry the nuts for 2-3 minutes until they turn a pale golden brown and become fragrant. Remove them with a slotted spoon and set aside. In the same ghee, quickly fry the raisins until they plump up, then remove immediately.
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5
Add the remaining 2 tablespoons of ghee to the frying pan. Add the broken vermicelli and roast on low heat, stirring constantly for 3-5 minutes until they achieve a deep golden-brown color. Do not let them burn.
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6
By now, the milk should have reduced slightly. Add the roasted vermicelli directly into the simmering milk. Stir well to ensure no clumps form.
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7
Add the sliced dates and the crushed cardamom pods to the milk mixture. Continue to cook on low heat for about 10-12 minutes, or until the vermicelli is soft and the milk has thickened to a creamy consistency.
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8
Stir in the sugar and the saffron-infused milk. Cook for another 5 minutes, allowing the sugar to dissolve completely and the saffron to release its golden hue.
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9
Fold in three-quarters of the fried nuts and raisins, reserving the rest for garnish. The mixture will continue to thicken as it cools, so ensure it is still slightly fluid when you turn off the heat.
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10
Remove from heat and stir in the rose water for a delicate floral finish. Cover the pot and let it rest for 10 minutes before serving.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the milk from burning, which can ruin the delicate flavor of the dessert. If the Sheer Khurma becomes too thick after sitting, simply stir in a splash of warm milk to reach your desired consistency. For the best texture, use the 'fine' variety of vermicelli often found in Middle Eastern or South Asian markets labeled as 'Seviyan'. Don't skip roasting the vermicelli in ghee; this step develops a nutty depth and prevents the noodles from becoming mushy. Adjust the sugar carefully, as the dried dates provide a significant amount of natural sweetness as they simmer.
🍽️ Serving Suggestions
Serve warm in individual bowls for a cozy winter treat. Chill thoroughly in the refrigerator and serve cold for a refreshing summer dessert. Garnish generously with the reserved fried nuts and a few dried rose petals for a stunning presentation. Pair with a cup of strong Afghan black tea (Chai-e-Siah) flavored with cardamom. Serve alongside savory Afghan snacks like Bolani or Sambosa to balance the sweetness.