Sheer Korma – Saffron-Kissed Vermicelli Milk Pudding with Dates & Rose

⏱ 40 min · Serves 6

This luxurious Pakistani-inspired milk pudding is pure celebration in a bowl. Thin vermicelli simmers in rich whole milk perfumed with cardamom, saffron and rose water, then studded with plump dates, toasted nuts and golden raisins. It thickens to a velvety, aromatic cream that feels like a warm hug – equally stunning served hot or chilled.

Per serving: 420 kcal · 12.0g protein · 52.0g carbs · 18.0g fat

Ingredients

• 150g fine vermicelli (seviyan), broken into short pieces
• 1.5 litres whole milk
• 200ml sweetened condensed milk
• 8 Medjool dates, pitted and sliced
• 2 tbsp ghee
• 30g pistachios, roughly chopped
• 30g blanched almonds, slivered
• 2 tbsp golden raisins
• 6 green cardamom pods, lightly crushed
• 1 pinch saffron strands, soaked in 2 tbsp warm milk
• 1 tbsp rose water
• 1 tsp vanilla extract
• 2 tbsp caster sugar (adjust to taste)
• 1 tbsp dried rose petals, to garnish (optional)

Method

1. Heat the ghee in a wide, heavy-bottomed pan over medium heat. Add the crushed cardamom pods and let them sizzle for 30 seconds until fragrant.
2. Add the pistachios, almonds and golden raisins to the pan and toast for 1–2 minutes, stirring, until the nuts are lightly golden. Remove half the nut mixture and set aside for garnish.
3. Add the broken vermicelli to the pan and toast in the ghee for 2–3 minutes, stirring constantly, until it turns a deep golden colour – this step is key for flavour, don't rush it.
4. Pour in the whole milk and bring to a gentle boil over medium-high heat, stirring frequently to prevent the vermicelli sticking to the bottom.
5. Reduce heat to medium-low. Stir in the condensed milk, sugar and saffron-soaked milk. Simmer uncovered for 15–18 minutes, stirring often, until the pudding thickens to a loose porridge consistency (it will thicken further as it cools).
6. Add the sliced dates, rose water and vanilla extract. Stir well and cook for a further 3–4 minutes. Taste and adjust sweetness.
7. Remove the cardamom pods if you prefer. Ladle into bowls and top with the reserved toasted nuts, extra date slices and dried rose petals. Serve warm, or cool to room temperature and refrigerate for a chilled version.