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sheer khurma
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Quick Homemade Seviyan / Sheer Khurma (Pakistani Style)

Creamy delicious Seviyan that taste slow cooked but are ready in under 20 minutes!
Course Dessert
Cuisine Indian, Pakistani
Diet Halal, Vegetarian
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Servings 6
Author Sarah Mir

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.
    A split image showing a pot with oil and whole spices on the left, and the same pot with browned seviyan noodles on the right, illustrating an essential step in making Sheer Khurma.
  • 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!