Seviyan kheer

Seviyan kheer also known as vermicelli kheer is a classic Indian dessert made by slow-cooking roasted vermicelli in milk until it turns rich, creamy, and comforting. Whether it’s Eid, Diwali, or a family get-together, the celebration is incomplete without this simple yet delicious eggless pudding.

Seviyan kheer is a dessert that instantly brings a sense of warmth and celebration. Made with basic ingredients like roasted vermicelli, milk, sugar, and nuts, this creamy pudding is simple yet deeply comforting.

Lightly roasted seviyan simmered in milk gives the kheer its rich aroma and irresistible taste.

This quick dessert is enjoyed all over India. In East, West, and North India its called vermicelli kheer but in South India its called vermicelli payasam.

One of the best things about seviyan kheer is how easy and quick it is to prepare. With just a handful of basic ingredients, you can make a delicious Indian dessert that feels festive without much effort.

If you love simple, homestyle Indian desserts, this seviyan kheer recipe is a must-try. It’s perfect for both everyday sweet cravings and special celebrations alike.

What's needed to make Seviyan Kheer?

The main ingredients needed to make this simple Indian dessert are shown below:

Ingredient notes and substitute suggestions

• Milk: Use full cream milk (whole milk) to make creamy pudding. For a lighter version use skimmed milk.
• Roasted vermicelli: Use wheat vermicelli not rice vermicelli to make this easy recipe. I prefer buying pre-roasted vermicelli from the market. You can also use the unroasted one and roast it at home. Both roasted and un roasted vermicelli is easily available in Indian grocery stores. Traditionally thin vermicelli is used to make kheer however since it's made with refined flour (maida), I prefer using thick vermicelli which is made with whole wheat or semolina. 
• Nuts : I have used finely chopped almonds, cashew nuts, and pistachios. You can use any nut of choice. Crunchy nuts deliciously compliment the contrasting creamy texture of kheer. However, if you are nut allergic, skip them.
• Dried fruits: I have used golden raisins, black raisins can be used too. 
• Green cardamom powder: Indian desserts are incomplete without green cardamom. Don't skip it in this recipe. You will easily find it in the spice section of any grocery store. It's available online too. You can also use saffron, kewra, rose essence, or vanilla to flavor Seviyan kheer.
• Sugar: I have used white sugar but brown sugar or jagger can also be used to sweeten Indian desserts. 

Other ingredient details and nutritional information are shared in the recipe card.

How to make Seviyan kheer?

To make this easy kheer, just follow the easy step by step photo instructions given below:

Step 1: Boil milk in a heavy-bottomed pot.

Step 2: Add chopped nuts and raisins to the boiling milk. Cook on low flame nuts in milk for 15 minutes on low heat. Keep stirring in between so that the milk doesn't stick to the bottom of the pot.

Step 3: When the milk starts thickening, add roasted vermicelli. Mix well and cook for another 10-12 minutes. Turn off the heat.

Step 4: Add sugar and cardamom powder. Mix.

Serving vermicelli kheer

Seviyan kheer tastes great whether served hot, warm or chilled. Depending on the weather or your taste preference, choose the way you want to serve this sweet dish.

Storing and reheating

To store, allow reaching room temperature then transfer to an airtight container, and refrigerate. Don't store it for more than 3 days.

You can enjoy it chilled straight out of fridge, no reheating is required. It tastes even better and creamier.

However, if you want to eat hot kheer heat in a pot over the stovetop or microwave.  Add a little milk to adjust the consistency as the kheer thickens after refrigerating.

Recipe tips, tricks, and variation suggestions

1. Use wheat vermicelli not rice vermicelli to make kheer.
2. If your vermicelli is not roasted, roast it until it turns golden brown before adding it to the kheer otherwise it will turn mushy. Roasted vermicelli also gives a better taste. I prefer dry roasting vermicelli but you can also can roast it in a little ghee too. 
3. If you are using vermicelli with long strands, break them before using it in the kheer.
4. Use full fat milk for creamier kheer.
5. Vegans may use a plant based milk (non dairy milk) to make seviyan kheer.
6. For extra creaminess, add a few tablespoons of condensed milk. Skip sugar if using condensed milk.
7. Milk can stick to the bottom easily so keep on stirring it at regular intervals. Also, use a heavy bottomed pot to make this dish.
8. Add sugar only after the vermicelli is fully cooked. Adding it too early may slow down thickening.
9. Vermicelli pudding thickens as it cools so, keep it slightly runny while cooking, especially if you plan to chill it. However, if you prefer thicker consistency of sevai kheer then there is no need to add extra milk.
10. Instead of green cardamom, you can also use ingredients like rose water, kewra, saffron, or vanilla to flavor kheer.

More pudding recipes from around the world

Liked this creamy dessert from India? Don't miss to try the following easy dessert recipes from around the world:

1. Tembleque –Puerto Rico(Vegan)
2. Sabudana kheer- India (Vegetarian)
3. Phirni-India (Vegetarian)
4. Riz bi Haleeb- Lebanon (Vegetarian)
5. Greek rice pudding (vegetarian)
6. Eggless bread pudding (vegetarian)

Other wheat vermicelli recipes:

If you enjoyed this sweet vermicelli recipe and looking for more ways to use vermicelli in your kitchen then the following links are worth trying out:

1. Indian seviyan upma
2. Lebanese vermicelli rice
3. Moroccan harira
4. Egyptian Koshari