This quick and easy Seviyan (Sheer Khurma) recipe takes around 20 minutes make from start to finish. It's a creamy, flavorful, tested-and-perfected vermicelli pudding recipe that couldn’t be easier or more delicious. Perfect on its own or with extras like dates and nuts.
(Optional) If using dried dates or other optional add-ins, prepare them first. (See Note 2)
In a medium nonstick Dutch oven or large nonstick saucepan, bring milk and heavy whipping cream to a boil. (Cover to encourage faster boiling.) Reduce to a simmer (medium heat on my stove) and stir occasionally so the milk doesn’t stick to the bottom. Proceed to next step, being careful not to let the milk boil over.
Meanwhile, heat a medium to large nonstick skillet over medium heat. Melt butter/ghee or heat oil and add the cardamom and vermicelli. Toast, stirring often, for 5-6 minutes, until the vermicelli deepens in color and becomes aromatic. Turn off the heat.
Add the toasted vermicelli, optional add-ins, and sugar to the simmering milk.
Raise the heat to high to bring to a boil. Cook, stirring constantly, for 5-6 minutes. As soon as it starts to thicken, remove from heat. (It should be runnier than you prefer since it thickens greatly as it cools.) Once it settles down, the surface should still be largely milky with some vermicelli resting on top.
Add the slivered almonds and rose/kewra water and stir. Serve hot or chilled (my preferred way). Garnish with additional nuts, if desired.
Video
Notes
Note 1: 50g is 1/3 of a standard 150g packet of vermicelli (seviyan). Note 2: See post for how to add dried dates (chuware) and other add-ins.Note 3: Sugar quantity is for 1 1/4 cup heavy whipping cream. If using more heavy whipping cream, increase sugar to taste. You also may need to add more sugar if not using dried dates.