Seviyan Kheer Recipe (Vermicelli Kheer)
Serve this seviyan kheer hot or chilled. It tastes good both ways.
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Servings Prep Time
4servings 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Put milk to boil in a heavy bottomed large pan. Soak saffron in a tablespoon of warm milk.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot or chilled decorated with almond and pistachio slivers and rose petals (optional)
Recipe Notes
  • 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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