Pakistani doodh seviyan or saviyan is one of the most popular and regularly made desserts in my house. All of our family members have a sweet tooth, and to satisfy the cravings, we make doodh seviyan all the time because it takes 15 minutes and 4 ingredients—actually only 3: milk, sugar, and seviyan or vermicelli. I have a sheer khurma recipe on my blog, but that’s high in calories with extra butter and nuts. If you want something light but still sweet, then try this recipe.
What goes into Pakistani doodh wali seviyan
Milk/Doodh
I like lots of milk in my seviyan and like to keep it runny, so I used 1 liter or 4 cups of whole milk to make this easy dessert. I added milk to a pan and started heating it up over medium heat until it came to a boil, but it was not boiling yet. You will see some foam forming on top of the milk.
Sugar
I used 1/3 cup of sugar, but you can adjust it to your taste from 1/4 to 1/2 cup. I didn’t try using an artificial sweetener, but if you prefer, then give it a try. Add sugar to the milk in the beginning before adding seviyan.
Cardamom
I like to use cardamom, but I always use whole cardamom so I can take it out once it’s done cooking. Cardamom gives doodh saviyan a fragrance and subtle taste. You can choose to use it or leave it out.
Vermicelli
I used vermicelli, which is available easily at South Asian grocery stores. It’s pre-roasted, so you don’t need to add any extra butter or calories. Seviyan or vermicelli is easily available at any desi store.
Garnish
I used some chopped almonds and pistachios for garnish, but when I make it for an everyday craving, I don’t even add any nuts. If you like these dry fruits, feel free to add them or you can leave them out.
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How to store leftover seviyan
You can keep any leftovers in the refrigerator in an airtight container for up to a week. Only take out what you need to avoid spoiling the milk. You can also make this dessert two days in advance to serve to your guests.
How to serve seviyan
In my house, we serve it both ways, warm or cold, so it really depends on your choice, but it tastes delicious however you want to eat it. If you like cold seviya,n then remember they will thicken up as you leave it to cool down. If they become too thick for your liking, you can always add some more milk. Some people like to slurp on it like they drink falooda or any other drink, or you can eat it with a spoon. If you like a thicker texture, then try my sheer khurma recipe, which has a perfect thicker texture. Also, try other easy desserts such as gajjar ka halwa, mango delight, and basbousa.
Pakistani Doodh Seviyan
Ingredients
- 4 cups milk
- 1.7 oz vermicelli
- 1/3 cup sugar or to taste
- 3 green cardamom optional
- Almonds and pistachio for garnish optional
Instructions
- Add milk to a pan, start warming it up over medium heat. Add sugar and cardamom as well.
- Break the vermicelli into small pieces while it's still inside the bag; it'll be less messy. You only need 1/3 of the packet.
- Once the milk is about to boil, add vermicelli and stir it continuously. You only need to cook it for 2 minutes. Seviyan doesn't take more than 2 minutes to cook in the boiling milk.
- Transfer to a bowl and garnish with almonds and pistachios.
- Serve hot or cold.