This traditional Sheer Khurma (Vermicelli Kheer) Recipe is an absolute must for Muslims on Eid. Prepared with a combination of milk, cream, sugar, nuts, and very fine wheat vermicelli, this sweet defines the celebration that marks the end of Ramadan.
Eid day always starts and ends with desserts. In addition to the Sheer Khurma, most households have gulab jamun and milk barfi to snack on all day.
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Why you'll love this recipe
- Delicious - You'll be smitten with one spoonful of this Kheer recipe, and everyone I've ever cooked for is!
- Easy-to-source ingredients - Everything on the ingredient list is a supermarket staple, and the vermicelli is super easy to source through Amazon.
- Quick & easy recipe - This Vermicelli Kheer comes together in just 45 minutes from start to finish.
- Make-ahead recipe - Since sheer khurma is traditionally served chilled, it's a perfect make-ahead dessert, freeing up time for other things on the day of the celebration.
The ingredients
Most Pakistani desserts, such as Rice Kheer, Quick Kulfi, mango kulfi, and carrot halwa, include some version of milk, cream sugar, cardamom, and nuts. This Sheer Khurma is no different.
- Milk - Full-fat cow's milk works best for Sheer Khurma.
- Cream - I always use heavy whipping cream to add richness to the Vermicelli Kheer.
- Vermicelli - This kheer's vermicelli is very fine and made of wheat. It is available at all South Asian specialty stores and on Amazon.
- Sugar - Use plain white granulated sugar for this recipe.
- Oil - Most Pakistani desserts are made with Ghee, but regular cooking oil, such as canola or avocado, can also be used.
- Cardamom - Always take the whole cardamom, peel it, and crush the seeds to release the aroma.
- Almonds - I use sliced almonds for my dessert, roasting them first for added depth of flavor.
- Pistachios - Plain salted pistachios are my favorite for sheer khurma. The salt balances out the rich, sweet taste, and the result is absolutely perfect!
- Rose Petals—A little sprinkle of dried rose petals is a traditional garnish for South Asian desserts on special occasions.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements and recipe instructions.
Substitutes & variations
- Add some dates - Kheer cooked with dates according to the ancient method is delicious. If you go this route, make sure to adjust the amount of sugar.
- Garnish with some silver leaf - Pakistani desserts are often garnished with silver leaf on special occasions. This can be added instead of, or in addition to, the rose petals.
Step-by-step instructions
First step: Heat some oil and saute the crushed cardamom seeds until you can smell their deliciously nutty aroma.
Second step: Break the vermicelli into pieces by hand and add them to the pot. Roast before adding any liquid. Stir constantly to get an even roast.
Third step: Cook till the vermicelli is a nice caramel color.
Fourth step: Add in the milk, a little at a time, to avoid it splattering and possibly burning you.
Fifth step: Next, add the sugar and cook the mixture for a few minutes to allow the sugar to dissolve.
Sixth step: Add the heavy whipping cream and stir to mix everything.
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Seventh step: Let the mixture come to a boil, stirring intermittently.
Eighth step: After boiling the Sheer Khurma, reduce the heat to a gentle simmer.
Ninth step: Cook the mixture for about 30 minutes.
Tenth step: Continue to check every 10 minutes or so to avoid the kheer from getting too thick.
Eleventh step: As soon as the seviyan coats the spoon shut the stove off.
Twelfth step: let the mixture cool slightly before the next step.
Thirteenth step: Preheat a small nonstick frying pan to toast the almonds.
Fourteenth step: As soon as the almonds turn a light brown, remove them from the stove.
Fifteenth step: Add them to the slightly cooled kheer, stir, and pour the mixture into a serving bowl to cool. Garnish with the pistachios and rose petals.
Expert Tips
- Don't add nuts to hot kheer - Wait till the Sheer Khurma is half-cooled before adding your nuts for maximum flavor. Adding them too early can make them soggy.
- Cool Kheer before refrigerating - Always wait until the Vermicelli Kheer is completely at room temperature. To avoid a film forming on the surface, cover your bowl with plastic wrap and let the plastic rest gently on the surface of your dessert.
Recipe FAQS
In ancient Saudi Arabia, leftover Ramadan dates were soaked in milk overnight to prepare a dessert for the morning of Eid. This original version of Sheer Khurma changed and evolved as Islam spread to other regions, with the Persians likely adding the nuts to this recipe as they are indigenous to that area.
Yes, you can freeze Kheer, but make sure to use an airtight container. When you defrost it, you may need to add some milk to adjust the consistency.
Sheer Khurma can be kept in the fridge in an airtight container for 3-4 days.
It's very easy to fix Kheer, that's too thick. For every 2 cups of Kheer, take 1 cup of milk, the seeds of 1 cardamom pod, and ¼ cup of sugar. Boil everything together in a saucepan, and when it reaches boiling point, reduce it to a simmer and mix the thickened kheer with it. Cook for 15-20 minutes on low heat and then turn the heat off. Pour the mixture into a dish, loosely cover it, and let it come to room temperature.
Other desserts you may like
This Eid try my easy chicken korma and raisin and pine nut pulao along with some easy raita and kachumber salad for a perfect lunch or dinner!
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Sheer Khurma (Vermicelli Kheer) Recipe
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Ingredients
- ¼ cup cooking oil
- 6 pods cardamom
- ⅔ cup vermicelli (see notes)
- ½ gallon milk
- ½ pint heavy whipping cream
- 1 ½ cup sugar
- ¼ cup almonds
- ¼ cup pistachios
- 2 tbsp dried rose petals (optional)
Instructions
- Break open the cardamom pod, remove the seeds, discard the husk, and crush the seeds.
- Heat the cooking oil and saute the cardamom for a minute to release the aroma.
- Break the vermicelli into slightly smaller pieces and add it to the pot to roast it slightly.
- Once the vermicelli is a nice caramel color, add the milk, cream, and sugar and stir to mix (see notes).
- Bring the mixture to a boil and then reduce the heat to medium and let the kheer simmer and thicken.
- Stir occasionally and adjust the heat as necessary.
- Once the spoon comes out coated with the mixture the sheer khurma is ready.
- Cool for about 30 minutes and then add in some sliced almonds.
- Wait till the kheer is at room temperature and then chill it in the fridge.
- Garnish it with chopped pistachios and rose petals before serving.
Notes
- The Vermicelli - The vermicelli used in this recipe is not of the pasta variety you may be familiar with. Pakistani Vermicelli is as thin as a strand of hair, dark brown, and brittle until cooked. It can be found in South Asian specialty stores or on www.amazon.com.
- The Rose Petals - These are optional, pistachios alone will do the trick if you can't source these. Silver leaf is also used to decorate Pakistani deserts and is an option.
- Roasting The Vermicelli - The only tricky part in this entire process is roasting the vermicelli. It must be roasted till it's even brown. The oil must be heated well and the vermicelli must be turned constantly to ensure this. Otherwise, it will burn in spots and the Kheer will have a burnt and smoky taste.
- The Consistency - The kheer thickens more as it cools down. The trick is to turn the stove off as soon as the spoon is coated with the mixture. As it cools down it will thicken considerably and the end result will be perfect.
Lubna
I
Tried this for Eid this year and it was perfect! Thank you for
Making it so easy for me to follow!!! Delicious desert and so easy to make!!! Thank you!
untoldrecipesbynosheen
I'm so glad you tried my recipe and loved it Lubna! Thank You for leaving a review!