Sheer Khurma (Vermicelli Kheer) Recipe

5 from 1 vote

This Sheer Khurma (Vermicelli Kheer) Recipe, is made with cardamom-infused milk, cream, sugar, and vermicelli and garnished with nuts.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Pakistani

Keyword: kheer, sevyan kheer, sheer khurma, vermicelli kheer

Servings: cups

Calories: 498kcal

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.

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.