With this Seviyan kheer recipe (vermicelli kheer) you can prepare nice and delicious seviyan/sewai/semiya in no time. This is an easy and simple recipe. You will find a detailed printable recipe at the end of this post.
Seviyan kheer is a dessert made with vermicelli cooked in milk. In India, people often make it during festivals in the month of saavan (rainy season). In my home, we prepare it for the festival of Raksha bandhan.
Ingredients required for seviyan kheer recipe (vermicelli kheer)
Indian vermicelli is slightly different from Italian vermicelli. For this seviyan kheer recipe (vermicelli kheer) use Indian vermicelli only – any of the varieties that you like – thin long vermicelli, slightly thicker one or home made jave.
Apart from seviyan kheer, rice kheer is also a popular festival preperation. You may also like my recipe of Bhappa doi, a type of pudding that is made by steaming yogurt.
I prefer to roast vermicelli in ghee before adding it to milk. The aroma of ghee roasted vermicelli adds to the flavor of the kheer. If you don’t want to use ghee, dry roast the vermicelli. Better still, dry roasted vermicelli is avilable in market. You can use that too.
Vermicelli is roasted in ghee for perfect flavor
Get Going
Method of preparing this kheer is pretty simple. Put milk to boil in a large heavy bottomed pan. Use full cream milk for rich and creamy texture. In the meantime roast vermicelli in ghee till it turns golden brown. When the milk starts to boil, add vermicelli to it and cook it on low flame till vermicelli gets cooked. Keep stirring occasionally. Vermicelli will expand and become soft. Add sugar and saffron. Cook till kheer reaches desired consistency. Add cardamom powder, resin (kishmish), and chopped nuts of your choice.
You can eat this kheer either hot or cold. Kheer becomes thicker on keeping. If you intend to eat it later, keep it more liquidy as vermicelli will absorb milk and kheer will thicken further.
Seviyan kheer is ready
Kalakand and gulab jamun are other good options for rakshabandhan festivities. Making moong dal barfi can be time consuming, but with this easy recipe of moong dal barfi, you will be able to make it pretty fast.
Seviyan Kheer Recipe (Vermicelli Kheer)
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- 1/2 cup Indian vermicelli/seviyan/jave
- 4 cups (1 litre) milk preferably full cream
- 3/4 cups sugar or according to taste
- 1 tablespoon ghee (rarefied butter)
- 1 pinch saffron starnds optional
- 1/2 teaspoon cardamom powder
- 1 tablespoon almond slivers
- 1 tablespoon pistachio slivers
- 5-6 resin (kishmish)
- Put milk to boil in a heavy bottomed large pan. Soak saffron in a tablespoon of warm milk.
- In the meantime, take another heavy bottomed pan and add ghee to it and heat it. Add vermicelli and roast on low heat till it turn golden brown. Keep stirring continuously as vermicelli burns pretty fast.
- When the milk starts boiling, add vermicelli to it. Cook on low to medium flame till vermicelli gets cooked. It will expand and turn soft. Keep stirring and scraping the bottom of the pan occasionally so that milk doesn't stick to the bottom and get burnt. Add sugar and saffron milk solution.
- Keep cooking till desired consistency is reached. The seviyan will thicken and become creamy. Seviyan thickens further on cooling so keep it a little liquidy. Switch off the gas. Add cardamom powder and dry fruits and nuts.
- Serve hot or chilled decorated with almond and pistachio slivers and rose petals (optional)
- If seviyan becomes very thick for your liking, add some milk to make it thin.
- If seviyan is very thin add some mire seviyan and cook till done.
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