5.0 from 3 votes
Sheer Khurma (Vermicelli Kheer) Recipe
This Sheer Khurma (Vermicelli Kheer) Recipe, is made with cardamom-infused milk, cream, sugar, and vermicelli and garnished with nuts.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 cups
Calories: 498 kcal
Course:
Dessert
Cuisine:
Pakistani
Ingredients
- ¼ cup cooking oil
- 6 pods cardamom
- ⅔ cup vermicelli (see notes)
- ½ gallon milk
- ½ pint heavy whipping cream
- 1 ½ cup sugar
- ¼ cup almonds
- ¼ cup pistachios
- 2 tablespoon dried rose petals (optional)
Instructions
- Break open the cardamom pod, remove the seeds, discard the husk, and crush the seeds.
- Heat the cooking oil and saute the cardamom for a minute to release the aroma.
- Break the vermicelli into slightly smaller pieces and add it to the pot to roast it slightly.
- Once the vermicelli is a nice caramel color, add the milk, cream, and sugar and stir to mix (see notes).
- Bring the mixture to a boil and then reduce the heat to medium and let the kheer simmer and thicken.
- Stir occasionally and adjust the heat as necessary.
- Once the spoon comes out coated with the mixture the sheer khurma is ready.
- Cool for about 30 minutes and then add in some sliced almonds.
- Wait till the kheer is at room temperature and then chill it in the fridge.
- Garnish it with chopped pistachios and rose petals before serving.
Cup of Yum
Notes
- The Vermicelli - The vermicelli used in this recipe is not of the pasta variety you may be familiar with. Pakistani Vermicelli is as thin as a strand of hair, dark brown, and brittle until cooked. It can be found in South Asian specialty stores or on www.amazon.com.
- The Rose Petals - These are optional, pistachios alone will do the trick if you can't source these. Silver leaf is also used to decorate Pakistani deserts and is an option.
- Roasting The Vermicelli - The only tricky part in this entire process is roasting the vermicelli. It must be roasted till it's even brown. The oil must be heated well and the vermicelli must be turned constantly to ensure this. Otherwise, it will burn in spots and the Kheer will have a burnt and smoky taste.
- The Consistency - The kheer thickens more as it cools down. The trick is to turn the stove off as soon as the spoon is coated with the mixture. As it cools down it will thicken considerably and the end result will be perfect.
Nutrition Information
Serving
1cup
Calories
498kcal
(25%)
Carbohydrates
52g
(17%)
Protein
10g
(20%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.03g
Cholesterol
62mg
(21%)
Sodium
99mg
(4%)
Potassium
462mg
(13%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
845IU
(17%)
Vitamin C
0.5mg
(1%)
Calcium
329mg
(33%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 498
% Daily Value*
| Serving | 1cup | |
| Calories | 498kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 62mg | 21% |
| Sodium | 99mg | 4% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 329mg | 33% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.