A festive vermicelli pudding cooked in milk with dates, dried fruit and nuts, made every Eid morning across Pakistan. The name literally means 'milk with dates' in Persian, and the dish is meant to be shared generously with visiting family.
Toast the vermicelli
Melt the ghee in a heavy pot and lightly toast the vermicelli until it turns a shade darker and smells nutty.
Fry the dried fruit
Push the vermicelli to one side, add the dates, raisins, almonds and pistachios to the ghee, and fry briefly until fragrant.
2 minAdd milk and cardamom
Pour in the milk, add the cardamom pods, and bring the mixture to a gentle boil, stirring so the vermicelli doesn't stick to the bottom.
5 minSimmer to thicken
Reduce the heat and simmer, stirring occasionally, until the milk thickens slightly and the vermicelli is fully soft.
10 minSweeten and finish
Stir in the sugar, saffron milk and kewra water, and simmer a little longer until everything is well combined.
3 minServe warm
Ladle the sheer khurma into small bowls and serve warm, garnished with extra nuts if you like.
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