Quick Homemade Seviyan / Sheer Khurma (Pakistani Style)

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!

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