Sheer Khorma (Cardamom Vermicelli Pudding)
Updated March 25, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons raw almonds
- 2tablespoons shelled raw unsalted pistachios
- 1tablespoon charoli (chirongi) nuts or more almonds (see Tips)
- 4green cardamom pods
- 2tablespoons ghee or unsalted butter
- 4whole cloves
- ¾ cup/60 grams seviyan (dried wheat vermicelli), broken into small pieces (see Tips)
- 5cups whole milk, warmed
- ¾ cup/150 grams granulated sugar
- ⅛teaspoon ground cardamom
- 1teaspoon kewra water (see Tips)
Nutritional analysis per serving (6 servings)
331 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 9 grams protein; 208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Simply chop the almonds and pistachios (see Tips) or blanch the almonds and pistachios by pouring boiling water over them in a heat-safe bowl until fully covered. Let them sit for 1 minute, then strain and transfer them to a bowl of cold or ice water. Once cooled, gently rub them between your fingers to remove the skins. Peel promptly, as the skins become more challenging to remove if left too long. Slice the nuts into thin slivers. Mix the chopped or slivered almonds and pistachios with the charoli nuts and set aside.
- Step 2
Using a mortar and pestle or the flat side of a chef’s knife, lightly crack the cardamom pods to release their aroma.
- Step 3
Heat the ghee over medium heat in a medium Dutch oven or heavy saucepan. Once melted, add the nuts and fry for 1 to 3 minutes, stirring constantly to ensure even browning and prevent burning. Turn off the heat, then use a slotted spoon to transfer the nuts to a small plate, leaving the ghee in the pot.
- Step 4
Turn the heat on medium and add the cloves and cracked cardamom to the ghee. Let them bloom, releasing their fragrance, for 4 to 5 seconds. Add the vermicelli and cook, stirring constantly, until deep golden and toasted, 3 to 4 minutes.
- Step 5
Slowly pour in the milk, stirring constantly. Increase the heat to high, and once the milk begins to simmer, reduce the heat to medium-low. Cook for 5 minutes, stirring occasionally. Add the sugar and mix well. Reserve a teaspoon of the nuts for garnish and add the remaining to the pot. Let the sheer korma cook on low, stirring occasionally to prevent it from sticking to the bottom and burning, until it thickens to a creamy, mildly caramelized consistency, 25 to 35 minutes. It will continue to thicken as it cools.
- Step 6
Turn off the heat and stir in the ground cardamom and kewra water (if using). Transfer to a serving bowl and serve immediately, or let it cool, cover, and refrigerate until ready to serve. Leftovers can be kept in an airtight container for up to a week. Garnish with the reserved nuts right before serving.
- Chirongi nuts, sometimes also labeled chironji or charoli nuts, have a mildly sweet, nutty flavor similar to almonds. The soft seeds resemble pine nuts and are eaten raw or toasted. Like all nuts, they're versatile and enhance sweet and savory dishes. Add them to salads or grind them and stir into gravies to thicken. You can find them at South Asian grocery stores or online. Slivered almonds or finely chopped cashews make good substitutes.
- Blanching and peeling nuts is a common technique in South Asian cuisine. The nuts are used in desserts and savory dishes, such as korma and biryani. Blanched nuts are easier to slice, provide a cleaner bite than those with skins on, and develop a deeper, nuttier flavor when fried.
- Seviyan are thin, delicate vermicelli noodles essential for sheer khorma and other South Asian desserts. They are made from wheat flour and have a soft texture that absorbs flavors while holding their shape. You can find them at South Asian grocery stores and online. Even if the package labels them as toasted vermicelli, it’s essential to toast them in ghee to enhance their flavor and aroma. Since seviyan have a distinct texture and flavor, there’s no perfect substitute. Other vermicelli noodles will work, but won’t yield the same results due to their firm structure. If you have a packet of leftover seviyan, seal and refrigerate it for a longer shelf life, up to a year.
- Kewra water is an extract distilled from pandanus flowers. Like rose water, it is a transparent liquid, but has a milder aroma and flavor. It is commonly used in traditional Pakistani desserts and savory dishes like korma and biryani. You can find it at South Asian grocery stores or online. If unavailable, rose or orange blossom water can be substituted in smaller amounts, as they have more pungent aromas.
Private Notes
Comments
Do you remove the whole cloves and cracked cardamom at some point?
Good Afternoon: Might have overlooked something, but in Step 4, don't you need to remove the cloves and cardamom pods before adding the vermicelli?
I can smell the beautiful aroma of the sheer khorma around the house on Eid morning. The recipe is spot on.
Things brings back memories: - my mother always got me to grind up the cardamom, this involved adding a little sugar and hey presto, finely ground cardamom powder. We saved the pods and added them to a jar of tea powder, and you’d have fragrant tea! - my mother now makes this for her grandchildren, who call this dish ‘sweet noodles’. She would love to correct them but her happy tears get in the way.
yes I like raisins in it too...and dried dates. rosewater instead of kewra and skip the cloves.
My grandmother made this dessert for me every time she came over all through my childhood. It is heaven in a bowl. Yes, each household has their own version. My granny added golden raisins. The fondest memories. Thank you!
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