Eid is incomplete without the mellow sweetness of Doodh Seviyan (Sheer Khurma). This well-loved version that I learnt from my mother many years ago uses two clever ingredients that save time without sacrificing authentic flavor.
"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" - Mehreen
🔍 Quick Look: Doodh Sevaiyan or Sheer Khurma
- ⏱️ Prep Time: 2 minutes
- 🍳 Cook Time: 18 minutes
- 🕒 Total Time: 20 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Stovetop
- ⭐ Difficulty: Easy
- Key to Success: Adjust consistency to preference and THEN tweak flavours!
Jump to:
- 🔍 Quick Look: Doodh Sevaiyan or Sheer Khurma
- What is Doodh Seviyan?
- Ingredients & Why this 20-Minute Recipe is the BEST
- How to Make Doodh Sevaiyan
- Make it Your Own: Tips
- Troubleshooting Doodh Seviyan
- More Pakistani Eid Dessert Inspiration
- Doodh Seviyan (Quick Sheer Khurma) - Easy Eid Vermicelli Dessert
- Comments
What is Doodh Seviyan?
Doodh Seviyan also known as Sheer Khurma is a Pakistani and Indian dessert made with roasted wheat vermicelli noodles and thickened milk. It is the ubiquitous Eid dessert, made across many households in Pakistan on Eid and in India as well. The origins are mughal and the aroma as it cooks is an integral part of Eid morning.
Every Eid as far as I can remember, no matter, where I have lived, whether its my mother, grandmother, mother in law, daughter or myself we have made Seviyan on Eid morning. The aroma of them simmering is as big a part of my cultural DNA as the hunt for the naras for shalwars, the rustling of Eidi envelopes, and the jingling of chooriyan as we tried to make the perfect set.
Please note that while the base is simple, there are MANY iterations of add-ins that make this dish vary from family to family. More on that below! While we are pointing out things, colloquially speaking, the word Seviyan is often used to refer to any version. This is acceptable, but technically speaking, Seviayn refers to the drier dish made with crushed seviyan noodles and sheer khurma or doodh sevaiyan to this milky one.
Ingredients & Why this 20-Minute Recipe is the BEST
My grandmother and mother were on to something with this recipe, so much so that I faithfully have been making it for 20+ years to stellar results. What makes it both easy and remarkable are some clever ingredients.
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 this recipe is yet another where we get the flavours we have grown up with but with minimal effort.
While some of these ingredients are standard the ones that make this seviyan outstanding are
- Cloves: (yes, cloves!) as one of the aromatics. I get if you have trust issues when you see this in the list, but I promise you that here just like in my easy sooji ka halwa they add a little something special.
- Sweetened condensed milk: When previous generations were cooking down the milk they were simply... yes... you guessed it: condensing it. Let's save us some time and use this instead.
- Salt: 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!
How to Make Doodh Sevaiyan
- Saute aromatics in a little oil/ghee
2. Add and roast your vermicelli noodles
3. Add milk + nuts and simmer to thicken
4. Gradually add in your condensed milk
5. Garnish with nuts and serve warm, room temperature or cold, delicious either way.
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, chironji, saffron, 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.
Troubleshooting Doodh Seviyan
You can BUT it does thicken as it sits. When that happens all you need to do is thin it out with some milk and/or cream whatever you prefer. Milk gives you a lighter cleaner taste, but cream adds a little richness.
Condensed milk, the cloves, that pinch of salt, saves you from boring doodh sevaiyan, but if they aren't feeling sweet enough then a little condensed milk or sugar will do the trick. Perhaps a little saffron or extra cardamom if you wish.
More Pakistani Eid Dessert Inspiration
Looking for more dessert ideas? I got you right here and if it's your Eid Menu that you are planning I have FIVE make ahead friendly Eid menus for you!
- Easy Pista Kulfi Recipe - No Cook, 6 Ingredients
- Speedy Sooji ka Halwa: One Pot Recipe
- Quick & Extra-Creamy Instant Pot Kheer
- Soft 20-Minute Rasmalai - Milk Powder
If you tried this Doodh Seviyan or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you! You can also tag me in your recreations on Instagram @flourandspiceblog
Doodh Seviyan (Quick Sheer Khurma) - Easy Eid Vermicelli Dessert
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.
Samira says
Thanks for sharing delicious recipe Sarah!! You are amazing ❤️
sarahjmir@gmail.com says
That is so sweet Samira thank you!
Uzma says
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!! ❤
sarahjmir@gmail.com says
That is wonderful to hear on so so many fronts, thank you so much for sharing this!
Shumaila Chauhan says
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.
Carrie says
Lovely traditional dish! I like your qalaqand trick.
Habeeba Nisa @ Flavour Diary says
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
Tasteofemarat says
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.
MyNinjaNaan says
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!
Eraj says
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
sarahjmir@gmail.com says
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 🙂
Rafeeda - The Big Sweet Tooth says
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...
sarahjmir@gmail.com says
Thanks Rafeeda!What is a Eid must have for you?
Rafeeda - The Big Sweet Tooth says
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... 🙂
Samiya Osayed says
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.. 🙂
Samiya Osayed says
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 ..:)
Rafia says
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!
Asiya says
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!
Vajeea says
Hi Sarah! Eid Mubarak in advance! The sheer khurma looks absolutely drool worthy!
Sumbul Jafri says
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.