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!
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.
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.
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)
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 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 or Doodh Seviyan: Foolproof 20-Minute Recipe
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.
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!