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.
Why you’ll love this recipe
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. 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. 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.
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!
