On the morning of Eid, many homes begin the day with something sweet made from vermicelli. Depending on the family and the region it may be called seviyan, sewaiyan or sheer khurma, and it is shared with every guest who visits.
Sheer khurma or seviyan: what is the difference?
Sheer khurma means milk with dates. It is a rich, creamy pudding of roasted vermicelli simmered in milk with dates, nuts and cardamom. Seviyan is a broader word for vermicelli sweets and can also mean a drier version where the vermicelli is cooked with ghee, sugar and a little water until each strand is separate.
Ingredients for sheer khurma (serves 4)
- 1 cup Granvia Vermicelli
- 1 litre full cream milk
- 2 tbsp ghee
- 6 to 8 dates, pitted and sliced
- 2 tbsp each of almonds, pistachios and cashews, sliced
- 1 tbsp raisins
- 1/4 to 1/3 cup sugar, to taste
- 4 cardamom pods, crushed, and a few saffron strands
Method
- Warm the ghee and fry the nuts and raisins until golden. Remove and keep aside.
- In the same ghee, roast the vermicelli until golden brown and fragrant.
- Add the milk and bring it to a boil, then simmer on low heat for 10 to 12 minutes, stirring often.
- Add sugar, dates, cardamom and saffron, and cook for 5 more minutes.
- Stir in most of the fried nuts. Serve warm or chilled, topped with the rest.
Sheer khurma thickens as it cools, so add a splash of warm milk before serving if it has set too much.
Quick answers
- Should vermicelli be roasted for sheer khurma?
- Yes. Roasting in ghee gives a nutty flavour and helps the strands hold their shape in the milk.
- Can I make sheer khurma a day ahead?
- Yes. Refrigerate it and loosen with warm milk before serving, as it thickens overnight.