Seviyan Kheer | Sheer Khurma | Flavored Vermicelli Pudding
Seviyan Kheer | Sheer Khurma | Flavored Vermicelli Pudding | How to make Vermicelli Pudding
Seviyan Kheer | Sheer Khurma (Flavored Vermicelli Pudding | How to make Vermicelli Pudding is a marvellous sweet dish to pep up your festive days. It is one dish that no matter how much the stomach might be full, the urge for more will not stop you.
Its relishing flavors and creamy textures are amazing. The aroma that fills in while preparing Seviyan Kheer is just too tempting.
So, next time you are jubilating don’t forget to check out this recipe. It’s that one delicacy that everyone’s going to love it!
Just as Seviyan Kheer, you will also love Sabudana Kheer.
What is Sheer Khurma
The term ‘Sheer Khurma’ for this delicious dessert, Flavored Vermicelli Pudding, originates from the Persian language. ‘Sheer’ literally means milk, whereas ‘Khurma’ translates to dates. Believed to have originated from Iran and Afghanistan, it initially consisted of dates and milk from Iran and dry fruits as well as nuts from Afghanistan.
As Sheer Khurma delicacy further entered the Indian subcontinent it was modified. Kheer or payasam were prevalent then on the Indian Subcontinent which was milk, sugar and a course thickening agent. (Source: Wikipedia) Perhaps at this point, fried vermicelli was added to Sheer Khurma.
Some more royal desserts of this region are
Ingredients for Seviyan Kheer | Sheer Khurma
- Milk full Cream
- Evaporated milk – enhances the creaminess.
- Ghee
- Flavor : Green cardamoms, cloves, fennel seeds. Crushed
- Fine vermicelli – Roasted find variety.
- Saffron – Few strands for flavoring and rich color
- Sugar
- Charoli seeds
- Golden raisins
- Nuts – Pistachios, cashew nuts & almonds – chopped
- Dates- A few dates pitted and chopped
Flavored Vermicelli Pudding Video
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How to make Flavored Vermicelli Pudding
Organize the ingredients.
Heat ghee and lightly roast the vermicelli. Transfer to a plate.
In the same ghee saute the cashew nuts and charoli seeds.
Firstly, pour milk into a saucepan and bring to boil.
Secondly, add saffron strands and flavoring spice powder.
Thirdly, add the roasted vermicelli and simmer on low heat till cooked.
Add sugar and simmer for a minute.
Pour the evaporated milk and simmer further for a minute.
Put off flame.
Add a few dates,raisins, charoli and dried nuts and stir.
Serve warm or chilled according to preference.
Tips for Perfect Sheer Khurma
Make sure to roast the vermicelli on low flame to avoid burning.
Roasting the vermicelli in ghee enhances the flavor. It also helps to keep the vermicelli separated in the milk. It prevents the vermicelli from forming a clumpy mass.
Do not overcook the vermicelli in the milk.
You could also a teaspoon of rose water towards the end.
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Recipe Card
Seviyan Kheer | Sheer Khurma | Flavored Vermicelli Pudding
Ingredients
- 500 ml milk full Cream
- 1/4 cup evaporated milk
- 1 cup Fine vermicelli
- 1 tbsp Ghee
- Flavour spice powder: 4 green cardamoms 4 cloves, 1 tsp Fennel Seeds
- 1/4 cup Sugar
- 1 tbsp charoli seeds
- 1 tbsp golden raisins
- 2 tbsp of sliced unsalted pistachios & almonds
- 5-6 unsalted cashew nuts
- 3-4 pitted chopped dates.
- Few Saffron strands.
Instructions
- Firstly, heat ghee and lightly roast the vermicelli. Transfer to a plate.
- In the same ghee sauté the cashew nuts and charoli seeds.
- Pour milk into a saucepan and bring to boil.
- Add saffron strands and flavoring spice powder
- Then add roasted vermicelli and simmer on low heat till cooked.
- Add sugar and simmer for a minute.
- Pour the evaporated milk and simmer further for a minute.
- Put off flame.
- Add a few dates, raisins, charoli, and dried nuts and stir.
- Serve warm or chilled according to preference
Notes
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[…] kheer. Also, one can enjoy it by sprinkling sugar powder on the Satpura. It tastes as good as Seviyan Kheer or Sabudana […]
[…] Seviyan Kheer […]
With all the nuts and fruits added, this must be a delicious departure from the plain kheer. Definitely want to try it soon.
Yes indeed, Sheer khurma is more exotic compared to plain kheer. Either way the taste is adorable.
This earthen bowl with the sheer kurma looks delish, I don’t have access/ use Evaporated milk but add homemade kesar-badam mix to increase the creaminess.
I am glad you took a notice of the earthen bowls. You can make it without evaporated milk. Use some sweetened cream instead.
Made some recently as we were craving for something sweet. Love making seviyan kheer. Your clicks are soo good, and have got me craving again for seviyan kheer. Reminds me of my mum, she use to make it often as a Saturday mithai for the family but without the dates.
Thanks. Seviyan kheer indeed can be made very quickly. I am overjoyed that this recipe has brought back fond memories.
I love making classic sheer kurma during Ramadhan. It is something i have enjoyed always.
Sevaiayan kheer is one of my favorite kheer. I like how you have added dates and evaporated milk ..I will make this change to my recipe when I make it the next time.
Thanks. Evaporated milk enhances the creaminess. Do give it a try.
[…] Sheer Khurma […]
[…] You can also make other yellow food recipes for this festival such as Sweet Tahiri and Lemon Rice. Other traditional sweets served during Basant Panchami are Sabudana Kheer or Vermicelli Kheer. […]