Vermicelli Pudding with Nuts and Fruits (Afghani Sheer Khurma)

afghani-sheerbirinj Sheer Khurma or Sheer Khorma literally means "milk with dates" in Persian. This Sevai or vermicelli pudding is a must-have during the holy month of Ramadan as well as on the last day, celebrated as the festival of Eid by Muslims around the world. Traditionally made from dried dates this special dish is served as breakfast on the morning of Eid after the prayer and is enjoyed by the guests throughout the day. Sheer Khurma is a special sweet dish made with dates, nuts, raisins, and vermicelli noodles, roasted in nutty ghee and cooked in saffron laced milk. The combined aroma of vermicelli, saffron, whole milk, sugar, nuts, dates and rose water, render a gratifying taste. You can try it both warm and cold. I have used pre-roasted thin wheat vermicelli noodles in this recipe. You can also use regular vermicelli and roast them separately or along with the nuts. You can also use thicker vermicelli if that is what you have on hand.

¼ cup pistachios
¼ cup almonds, blanched and sliced
¼ cup cashews
12 dates, pitted
2 Tbsp. ghee
¼ cup raisins
½ cup thin vermicelli, roasted
¼ cup unsweetened coconut, shredded
1 Tbsp. white poppy seeds
5 cups milk, divided
¼ cup sugar
1 pinch saffron
1 tsp. pure vanilla extract

Soak Pistachios in warm water for 10 minutes. Remove the skin and slice thin. If using whole almonds soak them in hot water for 10 minutes. Remove the skin and slice thin. Slice cashews and dates.

Heat ghee in the Instant Pot or a medium pot on stovetop. Add almonds, pistachios, cashews, and dates. Roast for 2-3 minutes.

Add raisins, vermicelli, coconut and poppy seeds. Mix well and roast for another 1-2 minutes as coconut and poppy seeds turn light brown.

Add 3 cups of milk, sugar, and saffron and give a quick stir.

If Using Stovetop:
Cook on medium heat for 8-10 minutes or until the sheer khurma comes to a rolling boil and the vermicelli is cooked soft.

If Using Instant Pot:
Close the lid with the pressure valve to sealing. Cook on Manual (low) for 5 minutes. Allow the pressure to release naturally.

Stir in vanilla. Add additional 1-2 cups of milk to bring the sheer khurma to your desired consistency. Tip: Sheer khurma will continue to thicken as it cools down. So you can also add more milk as needed or just before serving.

Bring to the sheer khurma to a gentle boil, stirring frequently. Enjoy Sheer Khurma hot or chilled.

Makes 6 servings.

Cook's Notes:

If you have good quality chironji on hand, you can add 2 Tbsp. to this recipe along with almonds.
I have used pre-roasted thin wheat vermicelli noodles in this recipe. You can also use regular vermicelli and roast them separately or along with the nuts. You can also use thicker vermicelli if that is what you have on hand.
I often prepare all the dry ingredients up to a week ahead and keep them refrigerated. Roasted dry ingredients can also be refrigerated for up to a week.
Cooked Sheer Khurma can be refrigerated for up to 3 days and reheated in a microwave or stovetop.