Wednesday, October 15, 2025

Authentic pakistani sheer kurma recipe creamy dessert traditionally made for Eid


 Here's an authentic Pakistani Sheer Kurma recipe — a rich, creamy dessert traditionally made for Eid, packed with vermicelli, dates, nuts, and milk.

🍨 Authentic Pakistani Sheer Kurma Recipe

✅ Ingredients:

Dairy & Sweeteners:

  • 1 litre full-fat milk

  • 1/4 cup condensed milk (optional, for richness & sweetness)

  • 1/2 cup sugar (adjust to taste)

Vermicelli & Dates:

Nuts & Dry Fruits (chopped/slivered):

Ghee & Flavoring:

🥣 Instructions:

1. Prep the Nuts & Dates:

  • Soak almonds in hot water, peel & slice.

  • Chop all nuts, slice dates.

  • Optional: lightly fry the nuts & dates in 1 tbsp ghee for extra flavor. Set aside.

2. Fry the Vermicelli:

  • In a heavy-bottomed pot, heat 1 tbsp ghee.

  • Add crushed cardamom pods.

  • Add vermicelli and roast on medium-low heat until golden and aromatic (2–3 mins).

3. Cook the Milk:

  • Pour in the milk, bring to a gentle boil.

  • Lower heat and simmer for 10–15 mins, stirring occasionally.

  • Add the fried nuts, dates, and raisins.

  • Simmer another 5–10 mins.

4. Sweeten and Flavor:

  • Add sugar and stir until dissolved.

  • Add condensed milk (if using) and saffron (if using).

  • Cook until desired consistency — traditional sheer kurma is slightly runny but rich.

  • Add kewra or rose water at the end.

5. Serve:

  • Serve warm or chilled.

  • Garnish with extra chopped nuts and a few strands of saffron.



🔪 STEP 1: Gather Your Ingredients

Why? Prepping ahead makes cooking smooth and stress-free.

You will need:

  • Full-fat milk

  • Sugar

  • Vermicelli (fine, roasted or plain)

  • Ghee

  • Dates

  • Almonds, pistachios, cashews

  • Raisins

  • Cardamom

  • (Optional: saffron, condensed milk, rose/kewra water)

🔪 STEP 2: Soak Almonds

Boil water and soak 10 almonds for 5–7 minutes.
Why? Soaking helps peel the skin easily and gives a softer texture when cooked.

🔪 STEP 3: Peel and Slice Almonds

After soaking, peel the almonds and slice thinly.
Tip: You can also slice pistachios and cashews now to save time later.

🔪 STEP 4: Slice Dates

Take 5–6 seedless dates and cut them into thin slivers.
Tip: Use soft medjool or dry dates, depending on your preference. Dry dates are more traditional.

🔪 STEP 5: Prep Vermicelli

Break vermicelli into small 1–2 inch pieces if not already broken.
Tip: Use fine vermicelli (also called Lachay wali seviyan in Pakistan).

🔥 STEP 6: Heat Ghee

In a heavy-bottomed pan, heat 1 tbsp of ghee on low to medium flame.
Why? Ghee gives sheer kurma its rich, nutty flavor.

🔥 STEP 7: Fry the Nuts

Add almonds, pistachios, and cashews. Fry until lightly golden.
Tip: Don’t over-fry — just a slight golden color is enough (1–2 minutes).

🔥 STEP 8: Add Raisins and Dates

Once nuts are fried, add raisins and sliced dates. Fry until raisins puff up (about 30 seconds).
Why? This boosts the flavor and makes them softer when cooked in milk.

🔥 STEP 9: Remove Fried Ingredients

Take all fried nuts, raisins, and dates out of the pan and set aside in a bowl.

🔥 STEP 10: Add More Ghee (if needed)

Add 1 more tbsp of ghee to the same pan.
Why? This is for roasting the vermicelli.

🌿 STEP 11: Add Cardamom

Lightly crush 2–3 green cardamom pods and sauté them in the ghee for 30 seconds.
Why? This infuses the ghee with a beautiful aroma.

🔥 STEP 12: Roast Vermicelli

Add broken vermicelli to the pan and roast until golden brown. Stir constantly so it doesn't burn.
Tip: This step adds a toasted flavor and prevents the vermicelli from turning mushy later.

🥛 STEP 13: Add Milk

Slowly pour in 1 litre of full-fat milk. Stir to mix.
Why? This begins the cooking of the vermicelli and forms the creamy base.

🔥 STEP 14: Bring to a Boil

Increase heat to medium-high and bring the milk to a gentle boil, stirring occasionally.
Tip: Don’t let it boil over — keep an eye on it.

🔥 STEP 15: Simmer

Once boiling, reduce heat to medium-low and simmer for 10–12 minutes. Stir every few minutes.
Why? This thickens the milk and cooks the vermicelli properly.

🍬 STEP 16: Add Fried Nuts & Dates

Now add the fried almonds, pistachios, cashews, dates, and raisins to the milk mixture.
Tip: You can reserve a few for garnishing later.

🍬 STEP 17: Add Sugar

Add 1/2 cup sugar (adjust to taste) and stir well.
Tip: Taste after a few minutes. You can always add more if needed.

🍯 STEP 18: Add Condensed Milk (Optional)

Add 1/4 cup condensed milk if you want it extra rich and creamy.
Note: Reduce sugar slightly if using condensed milk.

🧡 STEP 19: Add Saffron Milk (Optional)

Add the saffron soaked in milk from earlier. Stir gently.
Why? It gives a subtle flavor and lovely golden hue.

🌸 STEP 20: Add Kewra or Rose Water (Optional)

Add 1/2 tsp of kewra or rose water for floral aroma.
Tip: Add this at the end and don’t overdo it — it’s strong!

🥄 STEP 21: Stir and Simmer

Continue simmering the sheer kurma on low heat for another 5–10 minutes.
Why? This allows all the flavors — dates, nuts, cardamom, and milk — to meld together and creates a rich, creamy base.

Tip: Stir frequently to prevent the vermicelli or milk from sticking to the bottom.

🧪 STEP 22: Check Consistency

Check the consistency of the mixture — it should be:

  • Creamy and pourable

  • Slightly thick but not pudding-like

Too thick? Add a few tablespoons of warm milk.
Too runny? Let it simmer a bit longer uncovered.

🍬 STEP 23: Taste Test for Sweetness

Taste the sheer kurma carefully (it will be hot).
Adjust sweetness by:

  • Adding a little more sugar if needed (1–2 tbsp at a time)

  • Stirring well to dissolve

Tip: Keep in mind that sweetness intensifies slightly as it cools.

🧈 STEP 24: Add More Ghee (Optional)

If you like a richer flavor, add 1 tsp ghee at this point and stir it in.
Why? This gives a glossy finish and a deeper, nutty aroma.

🌼 STEP 25: Add Final Aromatics (If Not Already Added)

If you skipped in step 20, now is your last chance to add:

Stir gently.

Reminder: Aromatics are optional but traditional in festive sheer kurma.

🍛 STEP 26: Turn Off the Heat

Once the desired consistency and flavor is achieved, turn off the stove.

⏲️ STEP 27: Let it Rest for 5–10 Minutes

Let the sheer kurma rest uncovered or loosely covered for 5–10 minutes.
Why? It allows the flavors to deepen and the surface to settle. It also cools down slightly, making it easier to serve or store.

🥄 STEP 28: Stir Before Serving

Give the sheer kurma a gentle stir after resting — it helps redistribute nuts and vermicelli evenly.

🎨 STEP 29: Garnish

Top with:

  • A pinch of saffron strands

  • Reserved fried nuts and dates

  • Slivered almonds or pistachios (optional)

For a royal touch, you can add edible silver leaf (chandi warq) if you have it.

🍽️ STEP 30: Serve Warm or Chilled

  • Serve warm for a cozy, traditional experience.

  • Serve chilled for a refreshing dessert (especially in summer/Eid brunch).

Tip: If serving later, it will thicken — just add a splash of milk before reheating.


✅ Conclusion: Sheer Kurma Summary & Final Thoughts

Sheer Kurma is more than just a dessert — it's a symbol of celebration, especially during Eid in Pakistan and other South Asian cultures. Rich with milk, dates, nuts, and aromatic flavors, it's a beautiful blend of tradition, warmth, and hospitality.

🎉 Final Highlights:

  • 🥄 Texture: Creamy, lightly thick, not too runny or too thick.

  • 🌰 Flavor: Balanced sweetness, nuttiness, and a gentle hint of cardamom and saffron.

  • 🧡 Aromatics: Optional kewra or rose water adds that festive floral note.

  • 🕰️ Make-ahead: Can be made a day ahead and stored in the fridge. Just reheat with a little milk before serving.


☪️ Perfect for Eid & Special Occasions:

Whether you're hosting a family Eid breakfast (Eid Nashta) or serving guests after Eid prayers, sheer kurma is a must-have — elegant, comforting, and loved by all generations. 


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