Seviyan Kheer Recipe / Vermicelli Kheer Recipe

Kheer is a milk and sugar-based pudding made from rice, oats, vermicelli, poha (flattened rice flakes), or amaranth (rajgira). Seviyan kheer recipe / vermicelli kheer is the one made with vermicelli or wheat noodles. Irresistible thin wheat vermicelli cooked in milk and flavoured with spices such as nutmeg, cardamom powder, saffron, and nuts. It’s a rich and creamy dessert. During Indian festivals, vermicelli kheer or vermicelli pudding is most commonly prepared. It is quick and simple to prepare. In India, vermicelli is known as sev or seviyaan. Seviyaan kheer can be served hot or cold.

Seviyaan kheer is also an excellent choice for a potluck dinner at a festival or get-together. It can be produced in large quantities. It can also be made a day ahead of time and refrigerated.

AuthorManita

Yields5 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins

 1 cup Vermicelli (Wheat Vermicelli)
 1 l Full Fat Milk (you can use low fat milk)
 ½ cup Sugar (or according to taste)
 ¾ tbsp Ghee
 1 tsp Nutmeg Powder
 1 tsp Cardamom Powder
 ½ tsp Saffron Strands
 ¼ cup Almonds (blanched, skin removed and slivered)
 ½ tbsp Pistachio (blanched, skin removed and slivered)

1

In a large thick-bottomed pot, melt the ghee/clarified butter over medium heat.

2

Once the ghee has melted, reduce the heat and add the broken vermicelli/seviyaan. On a low heat, toast the vermicelli until it turns golden.

3

In 2-4 minutes, the vermicelli will turn golden.

4

Pour the milk over it and thoroughly mix it in. On medium heat, heat the milk. Stir the milk constantly to prevent the milk and vermicelli from sticking to the bottom of the pan.

5

After 8-10 minutes, the milk and vermicelli will begin to boil.

6

When the milk begins to boil, add the sugar. Cook, stirring constantly, until the sugar dissolves and the vermicelli softens.

7

The vermicelli will begin to float on top of the milk.

8

To the milk, add the blanched and chopped almonds and pistachios. Combine thoroughly.

9

Mix in the nutmeg powder. Combine thoroughly.

10

Mix in the cardamom powder thoroughly.

11

Mix in the saffron strands thoroughly.

12

Cook, stirring constantly, until the milk thickens.

13

The vermicelli kheer is finished.

14

Seviyan kheer/sev ni kheer/vermicelli kheer can be served hot or cold.

Ingredients

 1 cup Vermicelli (Wheat Vermicelli)
 1 l Full Fat Milk (you can use low fat milk)
 ½ cup Sugar (or according to taste)
 ¾ tbsp Ghee
 1 tsp Nutmeg Powder
 1 tsp Cardamom Powder
 ½ tsp Saffron Strands
 ¼ cup Almonds (blanched, skin removed and slivered)
 ½ tbsp Pistachio (blanched, skin removed and slivered)

Directions

1

In a large thick-bottomed pot, melt the ghee/clarified butter over medium heat.

2

Once the ghee has melted, reduce the heat and add the broken vermicelli/seviyaan. On a low heat, toast the vermicelli until it turns golden.

3

In 2-4 minutes, the vermicelli will turn golden.

4

Pour the milk over it and thoroughly mix it in. On medium heat, heat the milk. Stir the milk constantly to prevent the milk and vermicelli from sticking to the bottom of the pan.

5

After 8-10 minutes, the milk and vermicelli will begin to boil.

6

When the milk begins to boil, add the sugar. Cook, stirring constantly, until the sugar dissolves and the vermicelli softens.

7

The vermicelli will begin to float on top of the milk.

8

To the milk, add the blanched and chopped almonds and pistachios. Combine thoroughly.

9

Mix in the nutmeg powder. Combine thoroughly.

10

Mix in the cardamom powder thoroughly.

11

Mix in the saffron strands thoroughly.

12

Cook, stirring constantly, until the milk thickens.

13

The vermicelli kheer is finished.

14

Seviyan kheer/sev ni kheer/vermicelli kheer can be served hot or cold.

Seviyan Kheer Recipe / Vermicelli Kheer Recipe

Tips

  • For the recipe, I used full-fat milk. It adds creaminess to kheer. You can, however, make the kheer with low fat milk and still enjoy it.
  • Almond or cashewnut milk can be substituted for the milk if you are vegan.
  • The amount of vermicelli used in the kheer can be increased or decreased. Increase the amount of vermicelli in the recipe if you prefer a thicker kheer, similar to thick pudding. Reduce the vermicelli in the recipe for a thinner kheer.
  • Once cooked and cooled, the vermicelli kheer thickens.
  • When making kheer, always use a pan with a thick bottom.
  • You can use the nuts however you want. You can also include raisins (kismis).

Also Read: Lassi Recipe