Sheer Khurma (Eid Vermicelli Pudding)
Author: Gy7qC-AY8z8
Sheer Khurma (or Korma) is traditionally served after Eid prayers. It’s really quick and easy to make and rather delicious!
  • 125g (5 oz) rice vermicelli
  • 1 litre (35 fl oz) full cream milk
  • 50 g (2 oz) unsalted pistachios
  • 50 g (2 oz) sliced almonds
  • 50 g (2 oz) raisins
  • 50 g (2 oz) chopped dates
  • 4 tbsp brown sugar
  • ½ tsp saffron
  • 5 tbsp butter or ghee
  1. Melt 4 tbsp of butter in a large pan. Saute the vermicelli until they go a golden brown colour. Remove the vermicelli from the pan and put to one side.
  2. Add 1 tbsp of butter to the pan and fry the nuts and fruit for 2 minutes.
  3. Once the raisins have puffed up like footballs, add in the milk and sugar and bring to the boil.
  4. Add in the vermicelli and simmer for about 15 minutes until the pudding becomes like porridge. Stir in the saffron and serve.
Calories: 665 Fat: 34.9 Sugar: 35.7 Fiber: 5.2 Protein: 15.2 Cholesterol: 63.9
Titli's Tips
Some versions of this dish add cream at the end for extra creaminess. You can also sprinkle ground cardamom on the khurma at the end too.

You can eat this hot or cold. Personally, like most dishes of this nature, I prefer it hot and fresh.
Recipe by Titli's Busy Kitchen at