Sheer Kurma

Pakistani recipe from Saba Wahid, a TV presenter, culinary enthusiast, and author of recipe blog Culinary delights by Saba Wahid.

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 2 cups of whole milk
  • 1 cup sweetened condensed milk
  • 1 pinch saffron
  • 2 cardamom pods, 1 whole and 1 crushed
  • ½ cinnamon stick
  • ½ cup dry vermicelli (broken into smaller bits)
  • 1 tbsp butter
  • 1 tbsp slivered pistachios, plus additional for optional garnish
  • 1 tbsp cashews, chopped
  • 1 tbsp almonds, sliced (plus additional for optional garnish)
  • 2 tbsp dry coconut, shredded
  • 2 tsp golden sultana raisins (plus additional for optional garnish)
  • 3 dry dates, soaked and plumped ahead of time, pits removed, chopped
  • 1/2 cup water


  1. In a medium saucepan, combine the milk with the saffron and 1 cardamom pod. Bring to a boil slowly at a medium-high temperature. Make sure it does not burn. Set aside and keep warm.

  2. Melt the butter at a medium temperature in a separate small sauté pan with the crushed cardamom and cinnamon stick. Next, lower the temperature to a medium-low heat and add the dry vermicelli noodles to brown slightly, until the aromas have released into the air and the noodles are cooked through.

  3. Once the noodles have toasted, add water, raise the temperature to a medium high and cook until the water has evaporated.

  4. Transfer the noodles to the warm milk; add the sweetened condensed milk, raisins, dates, and nuts. Now bring to a boil, then reduce heat to a low temperature, cover with the lid, allowing the steam to escape and simmer for 15-20 minutes.

  5. Once the milk has reduced and the noodles have absorbed some of the liquid, remove from heat. Add the cardamom and nutmeg powder, stir, and cool. Refrigerate.

  6. Transfer to serving dish and garnish with nuts and raisins.

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