Recipe by: Meesha Mausoof

Serves: 6

Source: Family recipe



  • 2L full fat milk
  • 1 cup vermicelli
  • 3-4 green cardamom pods, seeds only (outer pods discarded)
  • 2 tbsp grated coconut
  • 2 tbsp rice
  • 1 cup sugar
  • ¼ cup slivered almonds
  • ¼ cup sliced pistachios
  • ¼ tsp kewra water

*Optional: You can also add any other dried fruit like dates or raisins


  • Soak rice in water for 20 minutes. In a stainless steel pot, boil milk with vermicelli and rice on low heat. As the milk starts to evaporate it will start to thicken. Add cardamom seeds.
  • Add sugar, grated coconut, nuts and raisins and mix them together slowly in the pot.
  • Add ¼ tsp kewra water and remove from heat.
  • Pour in the serving dish and serve warm.

*It is important NOT to use a non-stick pan as the milk will form a “skin” at the bottom of the pan. This skin will be dislodged during stirring which gives an unpleasant texture in the khurma.

Download PDF version here: pakistani-sheer-khurma-meesha-mausoof