Rich and Creamy Pakistani Sheer Khurma (Seviyan) is easy to make, and merely takes a few ingredients. It's rich, creamy, and flavorful.
TABLE OF CONTENTS
- What is Seviyan?
- What is Sheer Khurma?
- Difference between Seviyan and Sheer Khurma?
- Why call it Sheer Khurma?
- Answering your questions
- Steps in making Sheer Khurma
- How to make Sheer Khurma?
- How to store Sheer Khurma and how long it last?
- Other Pakistani desserts
- Sheer Khurma (Seviyan) recipe
WHAT IS SEVIYAN?
Seviyan is Pakistani-style vermicelli. It's a common staple used in many traditional Pakistani desserts. Some dessert recipes heavily encourage the use of milk, such as this recipe, and others use little to no milk, like Pakistani Meethi Seviyan.
WHAT IS SHEER KHURMA?
Rich and Creamy Pakistani Sheer Khurma (Seviyan) is essentially the product of sautéing vermicelli with butter or ghee, and then adding the mixture to a pot with milk. Afterwards, you cook them together on medium-to-low heat.
In Persian, Sheer and Khurma mean milk and dates, respectively; coalescing these words together, we end up with our all-too-familiar delicacy -- Sheer Khurma! Though an eponymous ingredient often used in such recipes, my personal recipe actually doesn't involve dates!
DIFFERENCE BETWEEN SEVIYAN AND SHEER KHURMA?
The preeminent differentiator between seviyan and sheer khurma is that for sheer khurma, dates and nuts are often sprinkled in after sautéing the vermicelli. However, Seviyan boasts a much simpler recipe that is significantly easier to cook.
WHY CALL IT SHEER KHURMA?
Last month, I did a poll on instagram and found that 70% of people don't include dates or other types of nuts while cooking Sheer Khurma! My family is no exception to this democratized, poll-based rule.
Like many others, Sheer Khurma is a dessert we frequently serve after Eid prayer. As such, I harbor no shame in calling this recipe Sheer Khurma -- the people have spoken, and our bellies have historically been happily filled!
ANSWERING YOUR QUESTIONS
Sheer Khurma has Persian roots.
In our recipe for the creamiest Sheer Khurma heavy whipping cream is added.
STEPS IN MAKING SHEER KHURMA
- Break down the seviyan.
- Sauté the seviyan with ghee and whole spices.
- Place a tawa on the stove.
- Cook the milk and heavy whipping cream.
- Add sauteed seviyan and cook until mixture is reduced and thick.
- Garnish with warq and nuts.
- Vermicelli- I typically use store-bought National or Shan.
- Ghee- Even though this recipe calls for desi ghee, I find that butter is an awesome substitute.
- Whole spices- No Pakistani dish is complete without whole spices. Even in Sheer Khurma, you'll need green cardamom and cloves for subtle traditional flavors and smells.
- Heavy Whipping Cream- This gives a thick and creamy texture to Sheer Khurma.
- Kewra- No Pakistani dessert is complete without adding Kewra to enhance the flavor and smell.
- Nuts- Even though recipes typically call for only pistachios, you can also add almonds.
HOW TO MAKE SHEER KHURMA?
HOW TO STORE SHEER KHURMA AND HOW LONG IT LASTS?
In the refrigerator, Sheer Khurma will last about 4-5 days, but you can freeze it and it will last about 6 months. Then you are ready to serve it, just leave it out to thaw overnight.
OTHER PAKISTANI DESSERTS
- Fluffy Homemade Stovetop Zarda
- Pakistani Meethi Seviyan (Sweet Vermicelli)
- Moist & Fluffy Ras Malai Tres Leches Cake
- Creamy Gulab Jamun Cheesecake
- Authentic Thick Pakistani Kheer
Let's Make Sheer Khurma!!!
Rich and Creamy Pakistani Sheer Khurma (Seviyan)
- 8 cup whole milk
- ½ cup heavy whipping cream
- 1 cup sugar
- 1 tbsp desi ghee
- ½ packet of vermicelli seviyan
- 2 green cardamom
- 2 cloves
- ½ tsp kewra
- a thin silver foil warq (optional)
- In a bowl, break down the vermicelli and set aside. (as seen in the video)
- In a fry pan, on medium low heat add oil and whole spices.
- Let it sizzle for 10 seconds.
- Add in vermicelli and sauté it for 1 minute.
- Set aside.
- On a stove, place a tawa on medium heat.
- Now place a pot over the tawa and add milk and heavy whipping cream.
- Bring it to boil, once it comes to boil add in the sautéed vermicelli.
- Mix well.
- Cook until reduced and thick until you have 4-5 cups.
- Add in the sugar and mix well.
- Add in the kewra and mix well.
- Cover the lid and close the stove.
- Once it cools down, refrigerate for few hours.
- When ready to serve sprinkle nuts like pistachios and almonds.
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