Saffron and Cardamom Vermicelli Milk Pudding with Dates and Pistachios

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Sheer khurma is a beloved Pakistani milk pudding traditionally served at Eid celebrations and family gatherings. This rich, fragrant dessert features roasted vermicelli simmered in sweetened saffron milk with chewy dates and warm green cardamom. Finished with toasted pistachios and almonds, it delivers a creamy yet textured treat that is surprisingly simple to prepare at home.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 32 gSugar
• 11 gProtein
• 135 mgSodium
• 480 mgPotassium
• 340 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the roasted vermicelli and nuts

• 1 cup thin vermicelli (sev or semiya), broken into 1-inch pieces
• 2 tablespoons ghee
• 1 tablespoon slivered almonds
• 1 tablespoon raw cashew pieces
• 1 tablespoon golden raisins

For the saffron milk base

• 4 cups whole milk
• 1/2 cup granulated sugar, plus more to taste
• 4 Medjool dates, pitted and roughly chopped
• 1/4 teaspoon saffron strands, bloomed in 2 tablespoons warm milk
• 1/2 teaspoon ground green cardamom
• 1/2 teaspoon rose water (optional)

For the garnish

• 2 tablespoons pistachios, slivered
• 1 teaspoon dried rose petals (optional)
• A small pinch of saffron threads
• A pinch of ground cinnamon for dusting

Directions

1. Heat the ghee in a heavy-bottomed pan over medium-low heat. Add the vermicelli and slivered almonds, then toast, stirring constantly, for 4 to 5 minutes until the vermicelli turns an even golden brown and smells nutty.
2. Add the cashews and raisins to the pan and toss for 30 seconds so they plump slightly, then immediately transfer everything to a plate so nothing burns.
3. Pour the milk into a deep, heavy pot and bring it to a gentle boil over medium heat, scraping the bottom often with a wooden spoon to keep it from scorching.
4. Reduce the heat to medium-low and let the milk simmer for 12 to 15 minutes, stirring occasionally, until it reduces by roughly a fifth and begins to thicken.
5. Stir in the sugar, chopped dates, bloomed saffron with its milk, and the ground cardamom. Continue to simmer for 5 minutes, until the dates soften and the milk turns a pale golden hue.
6. Add the toasted vermicelli, almonds, cashews, and raisins to the pot and stir well. Simmer for 6 to 8 minutes so the vermicelli absorbs the milk and softens while still keeping a slight bite.
7. Mix in the rose water if using, taste, and adjust the sugar. The pudding will continue to thicken as it cools, so pull it off the heat while it still looks slightly loose.
8. Ladle the warm pudding into small ceramic bowls, garnish with slivered pistachios, a pinch of saffron, dried rose petals, and a dusting of cinnamon. Serve warm, or chill for 2 to 3 hours for a refreshing cold dessert.
9. Store any leftovers in an airtight container in the refrigerator for up to 3 days; loosen with a splash of milk when reheating since the vermicelli keeps absorbing liquid.

Cook’s Notes

• Watch the vermicelli closely during roasting because ghee burns quickly. Aim for an even golden brown, not dark brown, to get the best nutty flavor without bitterness.
• Use whole-fat milk for the creamiest, most luxurious texture; low-fat milk will give a thinner, less satisfying pudding.
• The pudding thickens noticeably as it cools, so remove it from the heat while it still appears slightly loose in the pot.
• For an extra-festive version, crumble in 2 tablespoons of khoya (reduced milk solids) along with the rose water at the end.
• Serve in small bowls to honor tradition: sheer khurma is rich enough that modest portions are usually perfect.

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