Seviyan ki Kheer
Seviyan ki Kheer, also known as Vermicelli Pudding, is a traditional Indian dessert made with roasted vermicelli, milk, sugar, and aromatic cardamom. This creamy and delightful dish is a festive favourite, often prepared during celebrations like Eid, Diwali, and special occasions.
Its preparation involves simmering vermicelli in milk until it thickens to a luscious consistency, enhanced with saffron and garnished with nuts like almonds, cashews, and pistachios. Seviyan ki Kheer is quick to make, versatile, and can be served warm or chilled, making it a perfect treat for any time of the year.
Seviyan Kheer /Vermicelli Kheer, a delicious Indian dessert made with milk and vermicelli strands is often served as a sweet accompaniment to lunch or dinner.
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Essential Ingredients for Seviyan ki Kheer
Full Cream Milk – Always use whole milk (full-fat milk) to prepare this seviyan kheer for a creamy texture.
Ghee – Ghee is used for roasting the Vermicelli.
Vermicelli: This sevai kheer recipe is made using vermicelli made using whole wheat flour or all-purpose flour.
The vermicelli comes either roasted or unroasted. Try to get the already roasted ones as it will reduce the cooking time of the kheer.
Sugar – You can adjust the amount of sugar according to your taste and preference.
Cardamom Powder – Do not skip it, It gives a very nice flavour to vermicelli Kheer.
Dry Fruits & Nuts – Add slivered nuts like pistachio, almonds, cashew nuts, and dry fruits like raisins into the kheer for crunch.
Saffron: You can also add a few saffron strands and top it with a few dried rose petals. To make the Vermicelli Kheer even richer.
How To Make Seviyan ki Kheer
Heat ghee/clarified butter in a heavy (thick) bottom pot over medium heat.
Now add vermicelli to the hot ghee. Now Roast the seviyan over a low flame until it turns a golden brown.
Add milk to the vermicelli and mix them well. Cook the kheer over a medium flame while stirring continuously.
Add Raisins, cardamom powder and sugar and mix it well and, cook it for 1-2 minutes.
Vermicelli Kheer is ready, Garnish with pistachio and almond slivers.
Serve hot or chilled.
Note – If the kheer has thickened a lot after cooling down, then add some more milk to it.
Tips for Perfect Seviyan ki Kheer
- Always roast seviyan on low flame to avoid burning.
- Always use a thick (heavy)bottom pan to make kheer.
- You can adjust the Sweetener according to your taste.
- I have used full-fat milk to make kheer creamier. However, you can prepare the kheer with low-fat milk.
- If you are a vegan then you can make it with cashew and almond milk.
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FAQs About Seviyan ki Kheer
For Vegans, you can roast the vermicelli in vegan unsalted butter and use plant-based milk like almond, coconut, or cashew milk instead of dairy milk.
*Cook the kheer on low heat, as the plant-based milk might curdle if it is cooked on high heat.
These are thin noodles made up of a variety of flour like rice, wheat, and other gluten-free grains like ragi, jawar, etc. Some people also make vermicelli using moong beans, sweet potatoes, etc.
This Delicious vermicelli kheer will last in the fridge for about 2-3 days when stored in an air-tight container. Allow it to room temperature before transferring it to the air-tight container.
🥣 Storing Suggestions
Refrigeration:
- Allow the kheer to cool completely before storing it in an airtight container.
- Store in the refrigerator for up to 2–3 days.
Consistency Adjustment:
- Seviyan kheer tends to thicken as it cools due to the absorption of milk by the vermicelli. Add a splash of milk while reheating to adjust the consistency.
Reheating:
- Reheat on low flame, stirring occasionally to prevent sticking or burning.
🧾Recipe Card
Seviyan Kheer Recipe
Materials
- 1/2 tablespoon clarified butter ghee
- 1/2 cup vermicelli sevaiyan
- 500 ml of milk
- 1 teaspoon raisins kismis
- ¼ teaspoon cardamom elaichi powder
- 1/4 cup sugar to taste
- 1 tablespoon almonds slivers
- 1 tablespoon pistachio slivers
Instructions
- On the medium flame, in a pan, heat the ghee.
- Add vermicelli to the ghee, and fry until the vermicelli turns into golden brown colour.
- Pour the warm milk into the vermicelli and boil it, on medium flame.
- Now cook this mixture on medium-low flame, for 5-8 minutes.
- Add cardamom powder and sugar and raisins, and mix it well.
- Kheer is ready to serve. Transfer the kheer in a serving bowl.
- Garnish it with the dried fruit of choice
- Serve hot or cold.
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Notes
Serving Suggestions
- You can add some saffron soaked in milk to the kheer.
- The vermicelli kheer tends to get thicker once cooked and cooled so the amount of milk can be increased or decreased in a kheer as per your choice.
- You can serve vermicelli kheer hot warm or chilled as per your choice.
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