Indian•quick
Quick Homemade Seviyan / Sheer Khurma (Pakistani Style)
Creamy delicious Seviyan that taste slow cooked but are ready in under 20 minutes!
- Prep time
- 2 min
- Cook time
- 18 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4-1 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
- 1/8 tsp salt
- optional (a 2 inch piece of qalaqand)
Instructions
- 1
Warm the oil in a heavy bottomed pan (please avoid non stick) - a big pot (10 inch base), makes for quicker cooking!
- 2
Add the cloves and cardamom, fry for a minute
- 3
Then add the sivaiyan, fry for 2 minutes until darker in color.
- 4
Add milk, bring to a boil (watch carefully) and then add the salt, nuts and saffron if using.
- 5
Simmer for 10-15 minutes until thickened and the vermicelli has softened.
- 6
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.