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.
Noreen says
Thank you for this recipe Sarah. How many people do you think this would this serve?
Sarah Mir says
Roughly 6! It varies of course by appetites!
Hasna Fuller says
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.
Sarah Mir says
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!
Rabel Misbah says
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!
Sarah Mir says
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!
Miss munir says
I loved your recipes..
Sarah Mir says
Thank you so very much!
Sana says
Thank you Sarah for sharing this delicious treat, Wonderful recipe!!!
Sarah Mir says
thank YOU sana!
Marium says
Super easy and delicious
Sarah Mir says
Thank you Marium!
Melissa says
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.
Sarah Mir says
I teared up a little when I read this Melissa - thank you so so much
Iman says
So good!
Sarah Mir says
Thank you Iman!!!
Chris says
This recipe is the bomb. Quick, easy and so, so delicious. I can't get over how few a ingredients and time is required.
Sarah Mir says
I am SO SO glad you liked it!
Benish Khan says
I r passed on this recipe to sooooo many friends and family! Super easy to follow and turns out incredible each time! 🤍🤍
Sarah Mir says
Thank you Benish! You're the BEST
Tanzeela Hasan says
Just made this. Sooooo good!! Ami yaad aa gain. For me, half a can of condensed milk did it. Thanks Sarah!!
Sarah Mir says
Thank YOU Tanzeela! Appreciate this so much!
Jasmin says
So easy and quick to make and yet so tasty, definitely 5 stars for my new go to Eid recipe!
Sarah Mir says
thank you so much Jasmin!
Anam Khan says
Cannot wait to make this for Eid! Such a pretty serving bowl:)
Sarah Mir says
aww thank you Anam!
Rabia says
Hi Sarah,
Can we use evaporated milk instead of condensed milk?
Thanks
Rabia
sarahjmir@gmail.com says
Hi Rabia! You can add it for sure but the condensed milk adds sweetness so then you'd need sugar too!
MARIA says
Auch a perfect recipe for eid!
sarahjmir@gmail.com says
Thank you Maria!