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luxurious bowl of Afghan sheer khurma

Afghan Sheer Khurma Recipe

A creamy and rich vermicelli pudding filled with nuts, raisins, and saffron. Perfect for Eid or any festive occasion, this Afghan dessert is warm, comforting, and sweet without being too heavy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 people
Course: Dessert
Cuisine: Afghan
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 cup thin vermicelli
  • 4 cups whole milk
  • 1/2 cup sugar adjust to taste
  • 1/4 cup ghee or unsalted butter
  • 1/4 cup chopped almonds
  • 1/4 cup chopped pistachios
  • 1/4 cup cashews
  • 1/4 cup raisins
  • 1/2 teaspoon cardamom powder
  • A pinch of saffron threads soaked in 2 tablespoons warm milk
  • 1/4 cup chopped dates optional

Method
 

Step 1: Roast the Vermicelli
  1. Heat ghee in a pan over medium heat. Add the vermicelli and stir constantly until it turns golden brown. This brings out a nutty aroma.
Step 2: Add Milk
  1. Slowly pour in the milk while stirring to avoid lumps. Bring it to a gentle boil, then reduce the heat to low and simmer until the vermicelli softens.
Step 3: Sweeten and Spice
  1. Add sugar, cardamom powder, and saffron milk. Stir well and let it simmer for 2-3 minutes so flavors combine.
Step 4: Add Nuts and Raisins
  1. Mix in the almonds, pistachios, cashews, raisins, and optional dates. Simmer for another 5 minutes so the nuts soften slightly and the pudding thickens.
Step 5: Serve
  1. Serve warm or chilled. It will thicken more as it cools. Garnish with a few extra nuts on top for presentation.

Notes

  • For creamier pudding, replace 1 cup of milk with full-fat cream.
  • Toast the nuts lightly before adding for extra crunch and flavor.
  • Adjust sugar depending on taste; start with 1/2 cup and add more if needed.
  • Store leftovers in the fridge for up to 3 days. Reheat gently before serving.