If I close my eyes and think of Eid I think of Seviyan. Eid morning my father and brothers would go for Eid prayers, always a little earlier than my brothers would like. I would wake up to noises of rushed panic, someone needs a "naara" for their shalwar, someone needs to polish their shoes. However, the backdrop to all that would be the smell of Seviyan wafting through the house. The milky sweetness of it delicately spiced with cardamom and cloves is something that pulls at my heart even to this day.
What are Seviyan?
In one word I'd say: Eid. That's my heart talking though so let's move on to what my head is saying. Seviyan or Semiya or Sumya is a milk based dessert made with fine vermicelli noodles. The ones used in Pakistan are slim wheat based noodles that are finer than even angel hair pasta.
The Seviyan noodles provide this Sheer Khurma with it's distinct body and texture. However, the iconic taste of the milk comes from the combination of cloves and cardamom.
What is the difference between Seviyan and Sheer Khurma?
Growing up we always used the word Seviyan to describe this dessert. It was what everyone in my family made so I never knew there were other varieties. However, they are. The correct terminology for this version with a milky base is Doodh Seviyan or Sheer Khurma. Seviyan in itself as a dish refers to a drier version where the noodles are star.
What ingredients do I need?
Mostly pantry ones to be honest. Here we go:-
- Condensed milk
- Chopped Almonds and Pistachios
- Saffron (can skip, but that flavour mmmmm)
- Salt (I add a small amount for balance. it's unconventional, but it works)
How do I make Doodh Seviyan? Four Easy Steps
Easily. Well, this way at least. Traditionally Seviyan are slow cooked and the milk sweetened with sugar. Some traditions (like slow cooking Nihari) I will hang on to for dear life. However, this is not one of them because honestly you can't tell the difference. The steps are so simple and as follows:-
1.) Heat the oil and add spices
2.) Add your crushed Seviyan noodles
3.) Pour in milk, saffron, salt, and cook for a bit
4.) Stir in your condensed milk.
Make it Your Own: Tips
The version I share here is a base version, made like my practical mama of 5 mama made it. For me it is perfect as is, she puts one piece of qalaqand or barfi in hers, but I find myself skipping it all the time now. However, I do know everyone likes theirs a little differently. Feel free to add chopped dried dates, raisins, different nuts, whatever it is that gives you that warm fuzzy home Eid feeling. If you want a less milky version then increase your crushed Seviyan. If you want the milk to be thicker tasting simply cook it more. If you have any questions about how to tweak it then leave a comment below or message me on Instagram @flourandspiceblog.
Eid Eats: A Round Up
When I originally posted this recipe in 2016 it was part of a recipe round up called Eid Eats. I co-hosted it with blogger Henna (My Ninja Naan) and Asiya (Chocolate & Chillies). In recent updates the links seem to have stopped working, I will figure this out and try to fix it. In the meantime you can find many of the recipes that were part of this round up here.)
Watch this Easy Step by Step for Sheer Khurma or Doodh Sevaiyan
An early Eid Mubarak to all of you who are celebrating this wonderful occasion! If you try this recipe please rate it below!
Sheer Khurma or Doodh Seviyan: Foolproof 20-Minute Recipe
- ¾-1 cup seviyan dried vermicelli
- 1.5 tbsp oil or ghee
- 2-4 cardamom pods
- 2 cloves
- 1 litre whole milk
- 1 can condensed milk
- Pnch of saffron
- 2 tablespoons blanched slivered almonds
- 2 tablespoons sliced pistachios
- ⅛ tsp salt
- optional a 2 inch piece of qalaqand
- * Warm the oil in a heavy bottomed pan (please avoid non stick) - a big pot (10 inch base), makes for quicker cooking!
- * Add the cloves and cardamom, fry for a minute
- * Then add the sivaiyan, fry for 2 minutes until darker in color.
- * Add milk, bring to a boil (watch carefully)
- * Add the salt, nuts and saffron.
- * Simmer for 10-15 minutes until thickened and the vermicelli has softened.
- * Add most of your can of condensed milk, and the qalaqand (if using), and stir well before tasting. Sheer Khurma becomes sweeter tasting as it cools, but if you feel it is under sweet then add more condensed milk.
- * If you find that your Sheer Khurma has thickened too much then adjusting it with evaporated milk is a quick creamy fix otherwise regular milk works too.
Pin to make!