Sheer Korma

Sheer Korma

A fragrant vermicelli pudding slow-simmered in milk with dates, pistachios, and cardamom — the classic sweet served at Eid across the Indian subcontinent. Roasting the vermicelli in ghee until deep golden is the key to its nutty depth.

Prep

10 min

Cook

40 min

Total

50 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •120 g (4¼ oz) thin roasted vermicelli (seviyan), crushed into 2–3 cm lengths
• •30 g (2 Tbsp) ghee
• •1.2 L (5 cups) full-fat whole milk
• •150 g (⅔ cup (packed)) seedless dates, deseeded and chopped; Indian khajur preferred
• •60 g (¼ cup) sugar, adjust to taste; omit if dates are very sweet
• •40 g (⅓ cup) unsalted pistachios, roughly chopped, plus extra to garnish
• •20 g (2 Tbsp) almonds, roughly chopped
• •20 g (2 Tbsp) cashews, roughly chopped
• •6 g (1 Tbsp) raisins, optional
• •1 tsp green cardamom powder, from about 6–8 pods
• •1 pinch saffron strands, optional, soaked in 1 Tbsp warm milk
• •1 tsp rose water or kewra water, optional

Steps

1. 1 Heat ghee in a heavy-bottomed pan over medium heat. Add the crushed vermicelli and roast, stirring constantly, for 5–7 minutes until evenly deep golden and fragrant. Do not let it brown too dark or it will taste bitter.
2. 2 Meanwhile, bring the milk to a gentle boil in a separate pot, then reduce to a low simmer to prevent scorching.
3. 3 Pour the simmering milk over the roasted vermicelli, stirring to prevent lumps. Add the chopped dates, pistachios, almonds, cashews, and raisins (if using).
4. 4 Cook on low heat, stirring frequently to keep the milk from catching on the bottom, for 20–25 minutes until the vermicelli is very soft and the pudding has thickened to a creamy, spoon-coating consistency.
5. 5 Stir in the sugar and cook 3–4 minutes more until dissolved. The pudding will thicken further as it cools, so stop while it still flows easily off the spoon.
6. 6 Remove from heat and stir in the cardamom powder, soaked saffron (if using), and rose or kewra water.
7. 7 Cover and let rest 5 minutes. Serve warm or at room temperature in small bowls, garnished with extra chopped pistachios and a few saffron strands. Refrigerate leftovers in a covered container for up to 2 days; loosen with a splash of warm milk when reheating.