Zafarani Sheer Khurma

Nadia Naziri
Jul 11, 2021
2 min read

Updated: Jul 12, 2021

Recipe By - Nadia Naziri

What a wonderful delicious dessert Zafarani Sheer Khorma is. Instantly it reminds of Eid as this is Eid speciality dessert for all the families in Pakistan. We see so many varieties of how people like their Sheer Khorma, some like it thick, some runny, some like it hot some cold...:)

Here is my signature recipe, as my Sheer Khorma is so famous and is loved by so many and is the most favourite dessert of mine for my family & friends.

Ingredients:

Full cream milk - 2 Litres
Sawayan (vermicelli) - 1/2 packet ~ 80 grams, more if you like your sheer khorma to be thicker and less if you like it to be thinner.
Carnation milk - 1 can
Cream - 1 cup
Saffron - few strands
Sugar - 2 cups, depending on taste
Cardamon - 4 -5
Oil / Ghee - couple of tablespoons
Kewra - 1 - 2 Tbsp
Mixed sliced nuts

Method:

Add Saffron strands to 1/2 cup boiling water, stir and set aside.
Boil milk in big pot and simmer for 10 - 20 min.
Add carnation milk and let it cook for 10 min
Add saffron mixed with water to the milk and let it simmer cook for 10 - 15 min.
Take your Sawayan in a bowl and break them in small pieces.
Now take a frying pan, add 2 Tbsp oil and add cardamons. Fry till light brown.
Add your Sawayan and fry them lightly with cardamons in the same frying pan.
Now add your fried Sawayan (vermicelli) to the milk and mix well.
Let simmer cook for 20 - 30 min, keep stirring from time to time.
Add sugar, mix well and simmer cook for 10 min.
Fry lightly sliced nuts in little oil and add to the milk and mix.
Let simmer for 20 min
Add cream and Kewra, mix and simmer cook for 10 min.
Add this point check if the Sheer Khorma consistency is how you like it to be. Some families like a runny liquidy Sheer khorma, and some like it thickish. You can add some milk if you like it to be more liquidy or cook it more if you like it to be thickish.