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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 nutsTested to perfection!

Seviyan

Seviyan

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.

NAVIGATION
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

SEVIYAN



SEVIYAN

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.

SEVIYAN

SEVIYAN

NOTE ON THE INGREDIENTS

SEVIYAN
SEVIYAN
SEVIYAN

SEVIYAN

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 nutsTested to perfection!
Cook Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Pakistani
Servings 6 People
Calories 496 kcal

Equipment

  • Nonstick Sauce pan

Ingredients
  

  • 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

Instructions
 

  • (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.

Video

Notes

Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan).  
 
Note 2: See post for how to add dried dates (chuware) and other add-ins.
 
Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.
Keyword dry seviyan, ghee wali seviyan recipe in urdu, seviyan recipe in urdu, seviyan recipe pakistani

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 nutsTested to perfection!

Seviyan or Sheer Khurma (vermicelli pudding) is a widespread Eid-ul-Fitr tradition for South Asians.

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?

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.

Seviyan
Seviyan

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.

DIFFERENCE BETWEEN SHEER KHURMA AND SEVIYAN

The main difference is that Sheer Khurma is generally more elaborate in its use of luxuries like dates and nuts, while Seviyan is simpler in its method and ingredients. That said, the interpretation of these dishes varies from household to household.

NOTES ON THE INGREDIENTS OF SEVIYAN

Seviyan
seviyan
  • Pakistani or Indian vermicelli (Seviyan) – To make this recipe, you need South Asian vermicelli used specifically for making Seviyan/Sheer Khurma. It’s finer than other vermicelli pastas. A few brands I’m familiar with are Ahmed Foods, National, and Shan. They’re often labeled as ‘Roasted Vermicelli’, but we’ll be toasting them anyway. (See note below on how to use gluten-free rice vermicelli.)
  • Whole milk – I didn’t get a chance to test dairy-free options, but I think coconut milk would play well with the flavors.
  • Heavy whipping cream – Heavy whipping cream, or Double Cream for those in the UK, is the magic ingredient that makes it possible to make a quick Sheer Khurma. Without cream, you’d have to spend time reducing down the milk to give it some depth. I’ve given the quantity of 1 1/4 cup, but you can play with this to see what your ideal creamy ratio is. Try 1 cup if you want it lighter (or don’t want to use more than an 8 oz box of heavy whipping cream), or up to 1 1/2 cup if you’d like it even richer.
  • Blanched, slivered almonds – I buy these pre-made, but can do this yourself:
    • Place raw almonds in a bowl with water and microwave them for 1 minute. Drain and rinse, then peel the skin and slice into slivers.
  • Rose water or Kewra water – Both are diluted extracts that add a beautiful aroma to the finished dish. Each brand varies in strength, so adjust to taste.
  • Butter, ghee, or oil – I’ve used just enough to coat the seviyan while toasting it. If using ghee, note that it may rise to the top of the Sheer Khurma.
  • Green cardamom pods – I prefer not to bite into cardamom seeds in my seviyan, which is why I’ve used a good amount of the pods to give it flavor and scent. I break a few open to extract the flavor.
  • Sugar or sweetener of choice – The amount of sugar I’ve added is the amount you’ll need if you use 1 1/4 cup of heavy whipping cream. If you use an extra 1/4 cup, increase sugar to taste.

HOW TO MAKE SEVIYAN (SHEER KHURMA)

  • 1. Boil milk – First, heat milk and heavy whipping cream in a nonstick saucepan. Bring to a boil, then reduce to a simmer. (Don’t worry – the milk will not stick as long as you’re using a nonstick pan.)
  • 2. Toast Seviyan – Next, toast the vermicelli along with the cardamom pods for about 5 minutes. The color should change significantly, without burning it of course.
Seviyan
Seviyan

3. Combine – Add the toasted vermicelli to the simmering milk along with the sugar and any optional add-ins.

  • 4. Boil together – Raise the heat and bring the mixture to a boil. Stir constantly for 5-6 minutes, until it starts to thicken. You’re simultaneously cooking the seviyan while reducing down the milk. The important thing here is to stop boiling when it’s runnier than you prefer. Once you turn off the heat, some vermicelli will rise to the top and stay there.
  • 5. Garnish – Lastly, garnish with nuts and rose or kewra water.
Seviyan
Seviyan

HOW TO ADD DRIED DATES TO SHEER KHURMA

I experimented with adding dried dates (chuware) and was pleasantly surprised to find I actually enjoyed them. They impart a sweet, nuanced flavor to Sheer Khurma. If you’d like to add them, here’s what you’ll do:

  1. Soak 6-7 (~35-40 grams) dried dates in water overnight.
  2. Drain, pit, and chop them to your desired size. (It’ll come to about 1/3 cup)
  3. In a medium skillet, heat ghee or butter over medium heat. Toast, stirring often, for 7-8 minutes, until crisp.
  4. Add them to the milk once it begins to boil or along with the seviyan and other add-ins.

TIPS AND NOTES ON SEVIYAN

  • The tip worth reiterating – To keep its runny texture, stop boiling when it’s runnier than you prefer. It’ll get much thicker when it cools. If you prefer less milk/more seviyan or if you’re serving it warm, then feel free to reduce it down more.
  • The more it reduces down, the sweeter it gets. I suggest waiting until you’re finished boiling to adjust sweetness.
  • You can always add more cold milk to cold seviyan, hot milk to hot seviyan, sugar, etc. to ‘fix’ the consistency or sweetness.
  • If you’d like, you can toast the slivered almonds with a bit of butter on medium heat for about 3 minutes before beginning the recipe. I love adding toasted almonds along with the optional add-ins.
  • aLSO trt our more dessert recipes like Gajar ka Halwa ,INSTANT POT KHEER,

SEVIYAN

SEVIYAN

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 nutsTested to perfection!
Cook Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Pakistani
Servings 6 People
Calories 496 kcal

Equipment

  • Nonstick Sauce pan

Ingredients
  

  • 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

Instructions
 

  • (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.

Video

Notes

Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan).  
 
Note 2: See post for how to add dried dates (chuware) and other add-ins.
 
Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.
Keyword dry seviyan, ghee wali seviyan recipe in urdu, seviyan recipe in urdu, seviyan recipe pakistani

Sooji ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!

Sooji ka Halwa-
Sooji ka Halwa-

TOP 5 TIPS TO MAKE SOOJI KA HALWA

Sooji ka halwa is considered the one of the easiest of all Indian & Pakistani desserts. But when I first started cooking, I had no idea how to transform the packet of coarse, ivory-colored flour into the miraculous, tender mass of beads that is Sooji Ka Halwa.

In fact, back then it took me a couple (okay, several) tries to perfect this recipe.

I’ll go on to embarrass myself by pretty much giving away the many ways in which I messed it up:

  1. Embrace stirring. Seriously, you’re going to be stirring constantly.
  2. Thoroughly roast the semolina over low-ish heat until you no longer have to question whether it’s roasted.
  3. This will demand patience. And stirring.
  4. Boil the sugar and water mixture separately instead of throwing it in with the browned semolina. (Those old-school methods had some deep logic steeped into them.)
  5. Do not skimp on the butter or ghee. Not only are they natural fats approved by ancients,
  6. but this recipe’s amount is actually on the lower end. 😇
  7. For traditional texture, use fine, not coarse, semolina.

WHAT IS SOOJI KA HALWA?

Halwa, which comes from the Arabic root “helw”, means “sweet”, is said to be Persian in origin.

Though most people associate halwa with the Middle Eastern confectionery, halwa in the South Asian context is essentially the transformation of an ingredient into a dessert.

Halwa can be made with everything from carrots, to nuts, or even dal. Sooji halwa is halwa made from semolina, or flour made from ground Durum Wheat.

sooji ka halwa
sooji ka halwa

2 TYPES OF SOOJI HALWA

Though the basic method for making Sooji ka Halwa is the same, there are two prominent versions of it.

  • Regular Sooji Halwa: This simple, homemade version is the one I’m sharing. It’s made with all kinds of variations and add-ons such as nuts and raisins. Unlike restaurant halwa, this one is naturally wheat colored and usually served for dessert.
  • SoojiHalwa for Halwa Puri: This restaurant-style halwa is served for brunch. It’s eaten alongside a spicy Chana Masala and a tangy potato curry with pooris or parathas. In comparison to the homemade version, the restaurant version is:
    • Roasted for a shorter time, so it doesn’t have the deep, wheat-color.
    • More liquidy.
    • Usually orange-colored due to food coloring, which is added to the sugar syrup.
    • More oily, as are most restaurant versions of traditional foods.
    • Also try our Gajar ka Halwa
SOOJI KA HALWA

SOOJI KA HALWA

Sooji (or Suji) ka Halwa is a Pakistani and Indian dessert made with semolina. This is a simple, classic recipe for a categorically easy dessert. All you need are 5 essential ingredients and 20 minutes! Tested to perfection!
Cook Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Pakistani
Servings 4 People
Calories 485 kcal

Equipment

  • 1 Sauce Pan

Ingredients
  

  • ½ cup unsalted butter or ghee, See Note 1
  • 1 cup  fine semolina, sooji
  • 21/2 cups  fine semolina, sooji
  • ¾ cup raw cane sugar or turbinado (demerara) sugar, See Note 3
  • 5 cardamom pods, slightly cracked open
  • ½ tsp rose water
  • pinch saffron strands, lightly crushed between your fingers, optional
  • 2 tbsp slivered almonds, for garnish (optional)

Instructions
 

  • Heat a large, nonstick skillet over medium-low heat. Add the butter or ghee and once it melts, immediately add the semolina (sooji).
  • Cook the semolina, stirring frequently, until it roasts evenly and turns deep golden in color (~12-14 min). Depending on your stovetop, you may need to raise the heat to help it come to the roasting point. Then lower the heat if needed. Meanwhile, start with the sugar syrup.
  • In a small to medium saucepan, bring the water, sugar, and cardamom pods to a simmer. Stir until the sugar is dissolved, then remove from heat. Add the rose water and saffron, if using.
  • Add the sugar syrup carefully into the browned semolina. Continue to stir for 3-4 minutes, until the mixture thickens and the butter starts to separate from the semolina. Sometimes I like to add a tablespoon of ghee at this point to give it a nice finish.
  • Garnish with slivered almonds. Serve hot, warm, or at room temperature. If you're not serving immediately, store in an airtight container to prevent it from drying out.

Video

Notes

Note 1: Ghee is the traditional choice, but high-quality butter is great in halwa. To make it vegan, use oil in place of ghee/butter.
Note 2: The amount of water will determine the texture. If you want it to be more grainy to be eaten alone, you can use as little as 2 cups of water. If you want softer and thicker halwa like the one used for ‘halwa poori’, use up to 3 cups of water. 2.5 cups is a happy medium.
Note 3: Keep in mind the sweetness level will vary depending on the sugar you use.
Sweeteners: You can also use plain, granulated sugar or even light brown sugar.
If you want it sweeter, you can always add 1-2 tbsp after adding the sugar syrup to the sooji.
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If you’ve ever had Gajar ka Halwa, you know just how delicious this Pakistani/Indian dessert can be. The traditional stovetop version can be a little time consuming and tricky to make, but this Instant Pot Carrot Halwa recipe is EVERY bit as authentic – and just MUCH easier.

Naturally gluten-free, this Carrot Halwa recipe requires just 6 ingredients and is made from start to finish in the Instant Pot.

Gajar ka Halwa
#image_title

What is Gajar ka Halwa?

Carrot Halwa (Gajar ka Halwa) is a popular Pakistani/Indian dessert made from grated carrots, milk, sugar, ghee (clarified butter), cardamom, and nuts.

(GAJAR KA HALWA)

(GAJAR KA HALWA)

This Instant Pot Carrot Halwa recipe (Gajar ka Halwa) is every bit as authentic as the stove top version of the popular Pakistani and Indian dessert – just MUCH easier. Naturally gluten-free, this Carrot Halwa recipe requires just 6 ingredients and is made from start to finish in the Instant Pot.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Indian
Servings 4
Calories 373 kcal

Equipment

  • 1 strainer

Ingredients
  

  • 1 lb organic carrots (measured after removing tops & ends), tops and ends removed, peeled only where necessary
  • 3 tbsp ghee
  • 5  green cardamom pods, some slightly cracked open
  • 1 cup  whole milk
  • ½ cup  heavy whipping cream
  • 4 tbsp  raw cane sugar or sweetener of choice, depending on how sweet your carrots are
  • 1 tbsp  slivered pistachios, optional, for garnish
  • 1 tbsp  slivered almonds, optional, for garnish

Instructions
 

  • Use the shredder attachment of food processor to thinly grate the carrots, in batches if necessary. Set aside.
  • Select the Sauté setting on the Instant Pot and set to More. Once hot, add 2 tbsp of the ghee, cardamom pods, and shredded carrots. Sauté for 5 minutes, stirring occasionally, until the color starts to change and the carrots reduce down a bit. Add the whole milk and heavy whipping cream and stir to mix.
  • Cancel the sauté setting, secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set the cooking time to 30 minutes on High pressure.
  • Allow the pressure to naturally release for 3-5 minutes, then quick release any remaining pressure by moving the Pressure Release to Venting.
  • Select the Sauté setting and set to More. Sauté, stirring occasionally until most of the moisture has evaporated and the carrots start sticking to the bottom (~10 minutes).
  • Add the remaining 1 tbsp of ghee and sugar and sauté again, scraping the bottom of the pot as you go, for another 8-10 minutes. This step is imperative to bring out the color and flavor. 
  • Once the the halwa is dry, the ghee starts to separate, and the carrot halwa turns a deep orange (closer to red) color, press the Cancel button to turn off the Instant Pot.
  • Scoop into a serving dish and decorate with pistachios and almonds, if desired.

Video

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