Go Back
+ servings
A large bowl with sheer khurma served with spoons and nuts in small bowls

20-Minute Seviyan (Sheer Khurma)

Print Recipe
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.
Course Dessert
Cuisine Indian, Pakistani
Diet Halal
Keyword Seviyan, Sheer Khurma
Cook Time 20 mins
Total Time 20 mins
Servings 6 servings
Calories 496


  • Nonstick Saucepan
  • Nonstick Skillet


  • 4 cups whole milk
  • 1 1/4 cup heavy whipping cream increase up to 1 ½ cup for richer sheer khurma
  • 1-2 tsp butter, ghee, or oil
  • 10-12 green cardamom pods some slightly cracked open
  • 50 g Pakistani or Indian vermicelli (seviyan) roughly broken up into small pieces (See Note 1)
  • optional add-ins like toasted dried dates (chuware), toasted chopped nuts, etc. (See Note 2)
  • 1/4 cup + 3 tbsp cane sugar or sweetener of choice plus more to taste (See Note 3)
  • 1 tbsp blanched, slivered almonds or more to taste
  • 1 - 1 1/2 tsp rose water or kewra water depending on strength


  • (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.



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.


Calories: 496kcal | Carbohydrates: 29g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 122mg | Potassium: 336mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1576IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 1mg