Sheer Khurma — Print Recipe — The Culinary Codex

A luxurious dessert of vermicelli noodles simmered in sweetened milk with dates, pistachios, almonds, and fragrant cardamom. This festive Afghan pudding is the traditional Eid morning treat shared with family and visitors.

Ingredients

1 liter whole milk
100g thin vermicelli noodles
1/2 cup sugar
2 tbsp ghee
1/4 cup slivered almonds
1/4 cup chopped pistachios
8 dates, pitted and sliced
5 cardamom pods, crushed
1 tbsp rose water
Pinch of saffron threads

Instructions

1 Heat ghee in a heavy saucepan over medium heat. Lightly fry the vermicelli noodles until golden, about 2 minutes, stirring constantly to prevent burning.
2 In a separate small skillet, lightly toast the almonds and pistachios until fragrant. Set aside for garnish.
3 Pour milk into the saucepan with the fried vermicelli. Add crushed cardamom pods and saffron threads. Bring to a gentle simmer.
4 Add sugar and stir until dissolved. Continue to simmer gently for 10 minutes, stirring often to prevent the milk from scorching on the bottom.
5 Add sliced dates and cook for another 5 minutes until the vermicelli is soft and the pudding reaches a creamy consistency.
6 Remove from heat, stir in rose water, and pour into serving bowls. Top with toasted almonds and pistachios. Serve warm or chilled.

Did You Know?

On Eid morning, every Afghan household keeps a large pot of sheer khurma ready — neighbors and visitors drop in all day and each must be offered a bowl.