• Amita Garg

Sheer Khurma[Seviyan Kheer]


Sheer Khurma or Seviyan kheer is a rich vermicelli pudding made with milk, lots of nuts, dates, and sugar! It is a Persian dessert that has now become very popular in the Indian subcontinent and is a must make for Eid. This dish is generally served warm but this time try chilled.

Author-Amita Garg

Preparation Time-5 mintes

cooking Time-10 minutes

Serving -4


Ingredients-

  • 2 tbsp Ghee

  • 3-4 Clove

  • 1/2 cup dry nuts[ Almonds, cashew nuts, pistachio] chopped

  • 12 raisins

  • 2 tbsp Chironji

  • 1 cup Fine Vermicelli or Seviyan

  • 1 liter Full-Fat Milk

  • 1/2 cup jaggery or Sugar

  • 15-20 strands Saffron Soaked in 2 tbsp milk

  • 1/2 tsp Cardamom Powder

  • 2 t Sp. Rosewater

  • 10-12 Rose Petals

How to Make-

  1. in a heavy bottom pan boil milk, Stir in intervals.

  2. Meanwhile, in another pan heat, ghee, add cloves chopped almonds, chironji, pistachio, and cashew nut, rasins and roast till golden. Keep aside.

  3. Add 1 tab Sp. Ghee and roast Seviyan till slightly browned.

  4. When milk is slightly reduced, add seviyan and roasted dry nuts and cook for another 5-minutes until vermicelli is softened.

  5. Add sugar, saffron and cardamom powder rose water and cook for another minute.

  6. Transfer the Sheer Khurma in serving bowls.

  7. Garnish with almonds and pistachio slivers and rode petals.

  8. Serve hot or chilled as per your taste.

Tips-

  1. Always take fine seviyan, specially made for making sheer khurma.

  2. Use full-fat milk.

  3. Add some more milk if the sheer korma gets too thick.

  4. You can also add chopped dates in it.

  5. Add sugar as per your taste. If you are adding Dates and raisins add less sugar.

  6. The sheer khurma will thicken more when cooled, so switch off the fire as per the consistency you want.


Step by step recipe of Sheer Khurma or Seviyan kheer-

in a heavy bottom pan boil milk, Stir in intervals. Meanwhile, in another pan heat, ghee, add cloves chopped almonds, chironji, pistachio, and cashew nut, raisins and roast till golden. Keep aside. Add 1 tab Sp. Ghee and roast Seviyan till slightly browned.

When milk is slightly reduced, add seviyan and roasted dry nuts and cook for another 5-minutes until vermicelli is softened. Add sugar, saffron and cardamom powder rose water and cook for another minute.

Transfer the Sheer Khurma in serving bowls. Garnish with almonds and pistachio slivers and rode petals. Serve hot or chilled as per your taste.








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