These are the Seviyan of your childhood made in 20 minutes! They go viral on social every year and when you make them you will know just why!
Eid smells like Seviyan. It is the background aroma to the hunt for the naras for mens shalwars, the smooth hiss of the iron, the tinkle and jingle of jewelery. While I would be okay to have this year round, Eid is incomplete without it.
This recipe is my mothers and it is nani (grandmother) approved because of the surprising depth of flavour you acheive by using two ingredients. One's a little unusual, but trust me ok?
Instant Pot Kheer fans know that while I am always looking to save time in the kitchen I am also entirely in love with traditional Pakistani flavours and consider it an honor to help keep them alive.
What are Seviyan?
Seviyan or Semiya or Sumya is a milk based dessert made with fine vermicelli noodles. It is purportedly Mughal in it's origin, drawing inspiration on the Mughal empires origins and travels.
Central to it's unique texture are the ever so slim eggless and wheatless Seviyan noodles (Vermicelli). They are used almost exclusively in desserts in Pakistani food, but you can use them for savory dishes as well.
What is the difference between Seviyan and Sheer Khurma?
Growing up we always used the word Seviyan to describe this Vermicelli Pudding. It was what everyone in my family made so I never knew there were other varieties. However, there 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.
How can it be good if it is so QUICK?
Simple answer: we be smart.
There is a two pronged strategy at play here. One: the use of Cardamom and Cloves (yes, cloves!) as aromatics. Two: Using sweetened condensed milk. When previous generations were cooking down the milk they were simply... yes... you guessed it: condensing it. Also, that little bit of salt adds something you didn't even know the dish was missing, but once you start adding it there is no going back!
Make it Your Own: Tips
The version of this classic Eid Dessert Recipe that 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.
Feel free make it your own, 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.
Hope you try the recipe and rate it below! Happy cooking!
Quick Homemade Seviyan / Sheer Khurma (Pakistani Style)
Equipment
- pot for cooking
Ingredients
- 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
- Pinch of saffron
- 2 tablespoons blanched slivered almonds
- 2 tablespoons sliced pistachios
- ⅛ tsp salt
- optional a 2 inch piece of qalaqand
Instructions
- 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) and then add the salt, nuts and saffron if using.
- Simmer for 10-15 minutes until thickened and the vermicelli has softened.
- Add most of your can of condensed milk, and 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.
Video
Notes
Pin to make!
Thankyou Sarah. I hope the Sivanyyans are as finger licking as your memory goes for all who make n have it. Specially the 2 munchkins Zara n Mishal.
Hi Sarah! Eid Mubarak in advance! The sheer khurma looks absolutely drool worthy!
One of the things I most look forward to on Eid-ul-Fitr is Sheer Khorma! I have always wondered why do we only make it one day a year...LOL...I also love how everyone has a different recipe but they are all equally as delicious. Early Eid Mubarak from our family to yours!
I'm sorry, but I have to disagree with Asiyapa! Sheer Khorma is one family tradition I will not miss - it's warm and even more diluted than skim milk. But seeing your mom's recipe might change my mind. I agree 100% with "optional, but highly recommended: a 2 inch piece of qalaqand" - I would even make it a requirement! 😉 Yay for Eid Eats. I hope this becomes a tradition of my own!
Hi Sarah!! you have got amazing stuff going on here!! still working on my eid post!! n what an inspiration I got fro here!!! will definitely share mine as well!!
but i shared my eid wishlist!! all the clothes and shoes chooriyans we love other than food!! 🙂 hope it adds to something ..:)
WOW!! you have got amazing stuff going on here!! I am still working on my eid post! and what an inspiration this post has been!! Will definitely share my food as well..
Just now I posted my wishlist for eid 2016!! all the clothes and shoes and chooriyan we love so much!!
Hope it inspires u too.. 🙂
Who doesn't love sheer kurma? Even though not a part of our traditional Eid meal, we at times do gorge on cups of sewiya kheer made a home or maybe at relative's places too... 🙂 Looks amazing... and that tip sounds really interesting too...
Thanks Rafeeda!What is a Eid must have for you?
We normally make something called "paal pizhinjathu", which is nothing but mashed small bananas, in a sauce of coconut milk and melted jaggery, spiced with some cardamom. You can search for it on the blog... 🙂
Sheer Khurma is one of those things I never thought one had to learn how to make, until one fine Eid morning Mom's not around and it hits you - ohh crap what about the savaiyyann?! Then the frantic whatsapp/skype calls to mom -completely disregarding the fact that she's in a different time zone and would/should be sleeping! and I totalllyyyy hear you about the dried dates - I cant be bothered stocking those for something I make twice a year so they get skipped. Not that I miss them - I used to fish them out of Moms version to discard too 🙂 the condensed milk is a pretty good idea - I imagine i wont need to cook the milk as long either if I add that. Your blog could be called the Adventures of a Pakistani Transplant 😉 really enjoy it! Eid Mubarak to you & the family
Eraj I think you're on to something - I briefly toyed with renaming it "the lazy pakistani" but decided against it lol. Also I actually tried to take this recipe from my mother, but it didn't work out and I had to call my aunt to ask how my mom makes it lol! Eid Mubarak to you and yours as well 🙂
Yay for Sheer! Eid isn't Eid without Sheer Khurma! And I love the idea of adding a piece of Kalakand. My mom used to tell me that my Naani would throw in a piece of leftover mithai whenever she made Kheer, so I can see where your mom gets that tip from!
Eid Mubarak to you and your lovely family my friend!
I was offered this sweet treat once at my friends house and I loved it. I tried making it myself but it wasn't that great. Your recipe reminds me of that delicious sheer khorma, I must try again making it.
Eid is incomplete without Sheer Khurma....each house has its own variation and on eid day our tummy is filled with all the variations of it and our tummy gets upset in deciding which was best of all...nice share
Lovely traditional dish! I like your qalaqand trick.
My grandmother too would add mithai to kheer. It was her way of using the loads of mithai boxes that would come during wedding season. It indeed is a great tip.
You were not kidding when u said this was easy and delicious. Firstly I dont like sheer khurma. First time i made it on my FIL's request and it was so quick. Foolproof recipes and tastes DELICIOUS!! thank you so much. This is such a life saver even for dawats and just some quick metha to make when u r having one of those days. LOVED it thank you so much. JazakAllah!! ❤
That is wonderful to hear on so so many fronts, thank you so much for sharing this!
Thanks for sharing delicious recipe Sarah!! You are amazing ❤️
That is so sweet Samira thank you!
Auch a perfect recipe for eid!
Thank you Maria!
Hi Sarah,
Can we use evaporated milk instead of condensed milk?
Thanks
Rabia
Hi Rabia! You can add it for sure but the condensed milk adds sweetness so then you'd need sugar too!
Cannot wait to make this for Eid! Such a pretty serving bowl:)
aww thank you Anam!
So easy and quick to make and yet so tasty, definitely 5 stars for my new go to Eid recipe!
thank you so much Jasmin!
Just made this. Sooooo good!! Ami yaad aa gain. For me, half a can of condensed milk did it. Thanks Sarah!!
Thank YOU Tanzeela! Appreciate this so much!
I r passed on this recipe to sooooo many friends and family! Super easy to follow and turns out incredible each time! 🤍🤍
Thank you Benish! You're the BEST
This recipe is the bomb. Quick, easy and so, so delicious. I can't get over how few a ingredients and time is required.
I am SO SO glad you liked it!
So good!
Thank you Iman!!!
My oldest son and I made this for Eid today and it was the best thing ever. Easy zero fuss and will be a family staple now.
This immediately transported me to the Eids of my childhood.
I teared up a little when I read this Melissa - thank you so so much
Super easy and delicious
Thank you Marium!
Thank you Sarah for sharing this delicious treat, Wonderful recipe!!!
thank YOU sana!
I loved your recipes..
Thank you so very much!
Thank you so much for this recipe. Made these for Eid, so easy and loved by everyone! Made some slight alterations: used half and half instead of milk, added fresh ground cardamon, rose water and kewra towards the end. It was *chefs kiss*, dare I say better than the ones I grew up eating (which are delicious). Thanks again!
First of all what AWESOME additions! Learning about peoples tweaks is one of my favorite things ever! Second of all I am so glad you enjoyed it!
I had to tweak this recipe a lot because of health issues and it still came out so good!
I used to have Pakistani friends who made this dessert for me many times. I remember the original taste and texture of this sinfully delicious dessert.
So, in my healthier version of it, I used 1 % fat milk and evaporated low fat milk and monk fruit sweetener. I kept little bit of the milk aside till the last 5 minutes of cooking and I added 1 teaspoon of corn starch to it and add it to the pudding to make it thicker.
I will make this one again and again.
Hi Hasna! I am LOVING your tweaks, thank you so very much for taking the time to share them so that other people can benefit from them too. Hope you have the best week!
Thank you for this recipe Sarah. How many people do you think this would this serve?
Roughly 6! It varies of course by appetites!
I made this last year and will make it again this year. It turns out exactly how my mom makes it but so much faster! Delicious recipe, it's a keeper!
Aww thank you mehreen!!! That is wonderful to hear!
Love this recipe !
Turned out so delicious and came together so fast! I added in the condensed milk gradually and taste tested along the way, eventually used 2/3rd of a can and it was perfect. Thank you Sarah!! Your recipes are Always my go to for the classic <3
With little kids and little time, this has been my go to for a couple of years now. Eid is not Eid without sheer khorma and this recipe tastes just like my mom's whenever I make it! Love this easy yet authentic tasting recipe. I add lots of nuts and enjoy with the fam
Made this several times since I first discovered this recipe - it is SOOO GOOD!!!
Wooho!!! Fabulous to hear that!