Seviyan ki Kheer Recipe(सेंवई खीर):
Today I am going to share a post on Seviyan ki Kheer Recipe,it is also known as Vermicelli kheer it is one of the most popular traditional Indian desserts.
This Seviyan kheer recipe is easy, this kheer required few ingredients(vermicelli or Seviyan, milk, and sugar), and it’s yummy that’s why vermicelli pudding is commonly prepared, in every Indian household, especially during festivals and occasions. Here is how to make it.
Be sure to watch the video!
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.
How to make Seviyan Kheer (सेंवई खीर)(Step by step with Photo):
Ingredients:
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.
Method:
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.
Check out for Seviyan Kheer Recipe | Vermicelli Kheer Recipe Video
Serving Suggestion:
- 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 or warm or chilled as per your choice.
Suggestion Notes:
- 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.
FAQs Related To vermicelli kheer
For Vegan: You can roast the vermicelli in vegan unsalted butter and use plant-based milk like almond milk, coconut milk, or cashew milk instead of dairy milk.
*Make sure to cook the kheer on low heat as the plant-based milk might curdle if 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.
For more rice recipes from this blog you might like please check:
poha kheer
green pea kheer
carrot kheer
khoya kheer
boondi ki Kheer
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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.
Notes
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Loved your recipe…
thanks, Shanti…