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    Home » Delicious Desserts » Seviyan: Authentic Tasting Foolproof 20-Minute Recipe

    4.89 from 72 votes

    Seviyan: Authentic Tasting Foolproof 20-Minute Recipe

    July 3, 2016 by Sarah Mir · Updated January 23, 2023

    Jump to Recipe Jump to Video Print Recipe

    Doodh Seviyan or Sheer Khurma is a delicately flavored milky dessert popular across South Asia. While it was traditionally slow cooked for the perfect balance between rich and light, this version delivers that flavour in a fraction of the time! A must make and Flour & Spice Pakistani family favourite!

    top view of seviyan bowl

    Eid mornings smell like Doodh 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 Doodh Seviyan wafting through the house.

    The milky sweetness of Seviyan delicately spiced with cardamom and cloves is something that pulls at my heart even to this day.

    seviyan taken out from a ladle

    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 Seviyan noodles that 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. The cloves give it a subtle smokiness and the cardamom it's inviting sweetness.

    Seviyan bowls top down

    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:-

    • Seviyan
    • Milk
    • Cloves
    • Cardamom
    • Condensed milk - this, my friends is the grandma approved game changing ingredient!
    • 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)
    seviyan in a crystal bowl

    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:-

    Step by Step Seviyan

    1.) Heat the oil and add spices

    2.) Add your crushed Seviyan noodles and saute

    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.

    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!

    sheer khurma
    Print Recipe
    4.89 from 72 votes

    Sheer Khurma or Doodh Seviyan: Foolproof 20-Minute Recipe

    A classic Pakistani and Indian dessert made with authentic flavours in a fraction of the time!
    Prep Time2 mins
    Cook Time18 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: Indian, Pakistani
    Diet: Halal, Vegetarian
    Keyword: sevaiyan, semiya, seviyan, doodh, sheer khurma, meethi seviyan
    Servings: 6
    Author: Sarah Mir

    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
    • Pnch 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.
      Two images. (1) condensed milk being added to seviyan, (2) the final dish

    Video

    Notes

    Tip: 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.
    I stopped using qalaqand in this recipe many years ago, but many of you love this addition and so I have left it on the recipe card
    The more pistachios you use the greener your Sevaiyan will look, for a pure white cook with almonds and garnish with Pistachios!

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    Reader Interactions

    Comments

    1. Sumbul Jafri says

      July 03, 2016 at 2:47 am

      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.

      Reply
    2. Vajeea says

      July 03, 2016 at 11:32 am

      Hi Sarah! Eid Mubarak in advance! The sheer khurma looks absolutely drool worthy!

      Reply
    3. Asiya says

      July 03, 2016 at 5:34 pm

      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!

      Reply
    4. Rafia says

      July 03, 2016 at 8:36 pm

      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!

      Reply
    5. Samiya Osayed says

      July 03, 2016 at 10:49 pm

      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 ..:)

      Reply
    6. Samiya Osayed says

      July 03, 2016 at 10:52 pm

      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.. 🙂

      Reply
    7. Rafeeda - The Big Sweet Tooth says

      July 03, 2016 at 11:58 pm

      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...

      Reply
      • sarahjmir@gmail.com says

        July 04, 2016 at 9:09 am

        Thanks Rafeeda!What is a Eid must have for you?

        Reply
        • Rafeeda - The Big Sweet Tooth says

          July 05, 2016 at 1:51 am

          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... 🙂

          Reply
    8. Eraj says

      July 04, 2016 at 5:34 am

      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

      Reply
      • sarahjmir@gmail.com says

        July 04, 2016 at 9:05 am

        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 🙂

        Reply
    9. MyNinjaNaan says

      July 04, 2016 at 12:00 pm

      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!

      Reply
    10. Tasteofemarat says

      July 05, 2016 at 2:10 pm

      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.

      Reply
    11. Habeeba Nisa @ Flavour Diary says

      July 07, 2016 at 5:12 am

      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

      Reply
    12. Carrie says

      July 11, 2016 at 6:15 pm

      Lovely traditional dish! I like your qalaqand trick.

      Reply
    13. Shumaila Chauhan says

      July 13, 2016 at 11:02 pm

      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.

      Reply
    14. Uzma says

      May 26, 2020 at 2:09 pm

      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!! ❤

      Reply
      • sarahjmir@gmail.com says

        June 03, 2020 at 7:35 am

        That is wonderful to hear on so so many fronts, thank you so much for sharing this!

        Reply
    15. Samira says

      May 26, 2020 at 3:56 pm

      Thanks for sharing delicious recipe Sarah!! You are amazing ❤️

      Reply
      • sarahjmir@gmail.com says

        June 03, 2020 at 7:35 am

        That is so sweet Samira thank you!

        Reply
    16. MARIA says

      May 11, 2021 at 9:41 am

      Auch a perfect recipe for eid!

      Reply
      • sarahjmir@gmail.com says

        May 11, 2021 at 8:36 pm

        Thank you Maria!

        Reply
    17. Rabia says

      May 12, 2021 at 5:37 pm

      Hi Sarah,
      Can we use evaporated milk instead of condensed milk?
      Thanks
      Rabia

      Reply
      • sarahjmir@gmail.com says

        May 21, 2021 at 4:53 pm

        Hi Rabia! You can add it for sure but the condensed milk adds sweetness so then you'd need sugar too!

        Reply
    18. Anam Khan says

      April 29, 2022 at 10:59 pm

      Cannot wait to make this for Eid! Such a pretty serving bowl:)

      Reply
      • Sarah Mir says

        May 03, 2022 at 4:10 pm

        aww thank you Anam!

        Reply
    19. Jasmin says

      May 01, 2022 at 6:27 pm

      So easy and quick to make and yet so tasty, definitely 5 stars for my new go to Eid recipe!

      Reply
      • Sarah Mir says

        May 03, 2022 at 4:07 pm

        thank you so much Jasmin!

        Reply
    20. Tanzeela Hasan says

      May 01, 2022 at 11:24 pm

      Just made this. Sooooo good!! Ami yaad aa gain. For me, half a can of condensed milk did it. Thanks Sarah!!

      Reply
      • Sarah Mir says

        May 03, 2022 at 4:05 pm

        Thank YOU Tanzeela! Appreciate this so much!

        Reply
    21. Benish Khan says

      May 02, 2022 at 12:05 am

      I r passed on this recipe to sooooo many friends and family! Super easy to follow and turns out incredible each time! 🤍🤍

      Reply
      • Sarah Mir says

        May 03, 2022 at 4:04 pm

        Thank you Benish! You're the BEST

        Reply
    22. Chris says

      May 02, 2022 at 2:04 am

      This recipe is the bomb. Quick, easy and so, so delicious. I can't get over how few a ingredients and time is required.

      Reply
      • Sarah Mir says

        May 03, 2022 at 4:04 pm

        I am SO SO glad you liked it!

        Reply
    23. Iman says

      May 02, 2022 at 2:10 am

      So good!

      Reply
      • Sarah Mir says

        May 03, 2022 at 4:03 pm

        Thank you Iman!!!

        Reply
    24. Melissa says

      May 02, 2022 at 11:13 am

      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.

      Reply
      • Sarah Mir says

        May 03, 2022 at 3:51 pm

        I teared up a little when I read this Melissa - thank you so so much

        Reply
    25. Marium says

      May 02, 2022 at 12:24 pm

      Super easy and delicious

      Reply
      • Sarah Mir says

        May 03, 2022 at 3:50 pm

        Thank you Marium!

        Reply
    26. Sana says

      May 03, 2022 at 9:26 pm

      Thank you Sarah for sharing this delicious treat, Wonderful recipe!!!

      Reply
      • Sarah Mir says

        May 25, 2022 at 12:31 pm

        thank YOU sana!

        Reply
    27. Miss munir says

      May 06, 2022 at 5:05 am

      I loved your recipes..

      Reply
      • Sarah Mir says

        May 12, 2022 at 11:28 am

        Thank you so very much!

        Reply
    28. Rabel Misbah says

      May 07, 2022 at 8:04 pm

      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!

      Reply
      • Sarah Mir says

        May 12, 2022 at 11:27 am

        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!

        Reply
    29. Hasna Fuller says

      January 15, 2023 at 5:06 pm

      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.

      Reply
      • Sarah Mir says

        January 17, 2023 at 9:36 pm

        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!

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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