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Sheer Khurma (Memon Style)

Course Dessert
Cuisine Indian, Memon, Pakistani
Keyword Dessert, Eid, Family Recipe, Indian, Memon, Milk, Pakistani, Ramadan, Tapioca, Traditional, Vermicelli
Servings 6 Servings

Ingredients

  • ¼ pack Pakistani/Indian style vermicelli (standard pack is 150-200 grams), broken into 1 to 2-inch strands
  • ¼ cup sago/tapioca pearls (sabudana), rinsed
  • 6 cups whole milk
  • ½ cup granulated sugar
  • 4 green cardamoms
  • Pinch of saffron
  • ⅛ teaspoon Kewra essence (screwpine), optional
  • Sliced or crushed nuts, for garnish

Instructions

  1. Preheat oven to 300°F.

  2. Spread vermicelli in an even layer over a rimmed baking sheet and lightly toast in oven until lightly browned and aromatic, about 25 to 30 minutes. Remove from oven and set aside.

  3. In a small saucepan, combine sago and 1½-cups water. Bring water to a boil over medium heat, cook for 5 minutes. Remove from heat, cover, and set aside.

  4. In a large heavy-bottomed pot, combine milk, sugar, cardamoms, and saffron and cook over medium heat. Once the milk comes to a boil, reduce heat to medium-low and slowly add roasted vermicelli and tapioca (with water). Cook, stirring occasionally, until slightly thickened, about 30 minutes. Keep in mind that Sheer Khurma will continue to thicken as it cools.

  5. Remove from heat and stir in kewra essence. Garnish with sliced nuts.

  6. Sheer Khurma can be served hot, at room temperature, or cold. Refrigerate leftovers.

Recipe Notes

If the Sheer Khurma consistency is too thick, simply add a splash of milk while warming. Additional sugar may be needed.