Here’s an easy Pakistani and Indian-style Seviyan (Sheer Khurma) recipe that takes around 20 minutes to make. This is a creamy and flavorful vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dried dates, raisins, or nuts. Tested to perfection!
Seviyan or Sheer Khurma (vermicelli pudding) is a widespread Eid-ul-Fitr tradition for South Asians.
Growing up, a bite of it was compulsory before leaving for Eid prayer. But sentiments aside, I found most Seviyan to be a bit one-dimensional in taste.http://www.withrecipe seviyan Given the option, I’d reach for Kheer.
Until last Eid, when my friend Sana, who blogs at The UnModern Woman, dropped off the most delightful Sheer Khurma. It was rich and creamy, yet runny enough to swirl around in a large Mason jar. Throughout the next day, I found myself sneaking cold spoonfuls from the fridge. Seviyan had potential after all.
What made her Sheer Khurma special was its less-seviyan, more-milky consistency. Sana generously shared her ratios with me, which I’ve used as inspiration to develop this recipe.
What Are Seviyan?
What Is Sheer Khurma?
Difference Between Sheer Khurma And Seviyan
Notes On The Ingredients
How To Make Seviyan (Sheer Khurma)
How To Add Dried Dates To Sheer Khurma
More Sheer Khurma Add-Ins
Tips and Notes
How To Serve Sheer Khurma
20-Minute Seviyan Recipe
WHAT ARE SEVIYAN?
The word ‘seviyan‘ itself refers to the South Asian-style vermicelli pasta used to make all types of desserts. Seviyan can be prepared dry (Sukhi Seviyan) or with milk (Doodh Seviyan/Seviyan Kheer or Sheer Khurma). In context, when I say Seviyan, I mean a milk-based toasted vermicelli pudding.
WHAT IS SHEER KHURMA
Sheer Khurma is a milk-based toasted vermicelli pudding often made with dried dates, nuts, and other flavorings.
In Farsi (Persian), ‘sheer‘ means milk and ‘khurma‘ means dates. Given the name and luxurious additions, it’s no surprise that Sheer Khurma has Persian roots, and has evolved into the vermicelli version as we know it.
NOTE ON THE INGREDIENTS
- Nonstick Sauce pan
- 1 L whole milk
- 11/4 cup heavy whipping cream , increase up to 1 ½ cup for richer sheer khurma
- 2 tbsp butter, ghee, or oil
- 12 green cardamom pods, some slightly cracked open
- 50 g Pakistani or Indian vermicelli (seviyan), roughly broken up into small pieces (See Note 1)
- optional add-ins like toasted dried dates (chuware), toasted chopped nuts, etc., (See Note 2)
- ¼ cup cane sugar or sweetener of choice, plus more to taste (See Note 3)
- 1 tbsp blanched, slivered almonds, or more to taste
- 1 tsp rose water or kewra water, depending on strength
- (Optional) If using dried dates or other optional add-ins, prepare them first. (See Note 2)
- In a medium nonstick Dutch oven or large nonstick saucepan, bring milk and heavy whipping cream to a boil. (Cover to encourage faster boiling.) Reduce to a simmer (medium heat on my stove) and stir occasionally so the milk doesn’t stick to the bottom. Proceed to next step, being careful not to let the milk boil over.
- Meanwhile, heat a medium to large nonstick skillet over medium heat. Melt butter/ghee or heat oil and add the cardamom and vermicelli. Toast, stirring often, for 5-6 minutes, until the vermicelli deepens in color and becomes aromatic. Turn off the heat.
- Add the toasted vermicelli, optional add-ins, and sugar to the simmering milk.
- Raise the heat to high to bring to a boil. Cook, stirring constantly, for 5-6 minutes. As soon as it starts to thicken, remove from heat. (It should be runnier than you prefer since it thickens greatly as it cools.) Once it settles down, the surface should still be largely milky with some vermicelli resting on top.
- Add the slivered almonds and rose/kewra water and stir. Serve hot or chilled (my preferred way). Garnish with additional nuts, if desired.