Vermicelli Pudding (Ksheer Kurma)

'Ksheer' in the Sanskrit language is 'milk' and 'Kurma' in Persian is dates. The last Mogul Emperor of India (Bahadur Shah Zafar) used to love this dish. His son had him killed and before he got executed, he requested for this dish being made for him. The dark color of Medjool dates in a sea of milk provides a wonderful contrast in this sweet dish!


2 cups whole milk

1 Tablespoon ghee OR clarified butter

1/2 cup vermicelli pasta

1/4 teaspoon sea salt

1/2 cup slivered almonds

1/4 cup cane sugar

1/4 teaspoon saffron strands

1/2 cup pitted, chopped Medjool dates

1/2 cup black raisins



Bring whole milk to a boil. Set aside.

In a medium saucepan over medium heat, melt ghee.

Add vermicelli pasta and almonds and saute for 2 minutes or until vermicelli turns golden pink in color. Stir constantly so that it does not burn.

Add salt, sugar, saffron. Mix. Carefully add whole milk as it can boil over. Stir to combine.

Let the pasta cook in the milk for 30 minutes over low heat. Stir a couple of times in between.

Add dates and raisins and remove from heat. Stir. Set aside to cool. Serve warm in cold weather or chilled in hot weather. :)

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