Sheer Khurma Pakistani

Sheer khurma (literally 'milk with dates') is the Eid dessert of Pakistan and the wider Muslim South Asia, made from vermicelli simmered in milk with dates, nuts and cardamom. The dish has Persian and Central Asian roots and was brought to the subcontinent by the Mughals and Afghan/Pashtun settlers. It is made on both Eids, served to guests throughout the day, and the recipe varies by family. The vermicelli is toasted in ghee, then simmered in milk until soft, with chopped dates (the defining ingredient, giving natural sweetness), slivered almonds, pistachios, raisins and ground cardamom. The result is a warm, fragrant, sweet milk pudding with soft vermicelli and the chewy texture of dates and nuts. In Pashtun households, sheer khurma is served in small bowls with extra nuts on top.

Warm, creamy, fragrant with cardamom, each spoonful containing soft vermicelli, the chewy sweetness of dates, the crunch of nuts, all in sweetened milk. Better warm, when the milk has soaked into the vermicelli.

The technique is toasting vermicelli, then simmering in milk. Vermicelli is toasted in ghee until golden. Milk is brought to a boil, the toasted vermicelli added, and simmered for 8 to 10 minutes until the vermicelli is soft. Sugar is added (less than expected, as the dates provide natural sweetness), then chopped dates, slivered almonds, pistachios, raisins, ground cardamom and a pinch of saffron. The mixture is simmered 5 more minutes until slightly thickened. The vermicelli must be thin (not the thick Italian kind); the toasting gives a nutty flavour that distinguishes sheer khurma from a plain milk pudding. Served warm in small bowls.