Seviyan Kheer

Seviyan kheer or Vermicelli kheer is a very popular pudding recipe of India. Every Indian celebration is incomplete without this delicious eggless pudding.

Course Dessert

Cuisine Indian

Diet Vegetarian

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 289kcal

Author Vandana Chauhan

Equipment

1 Large cooking pot
1 Spatula
Knife and chopping board to chop the nuts

Ingredients

¾ cup roasted vermicelli (seviyan)
1 litre full cream milk
⅓ cup sugar adjust the quantity as per your taste
3 tablespoons chopped nuts almonds, cashew nuts, or pistachios
1 tablespoons raisins
¼ teaspoon green cardamom powder

Instructions

Boil milk in a heavy-bottomed pot. Once the milk starts boiling, add chopped nuts and raisins. Cook 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.
Once the milk starts thickening, add roasted vermicelli. Mix well and cook for another 10-12 minutes. Turn off the heat.
Add sugar and cardamom powder. Mix.

Notes

For a creamy keer, use full cream milk.
Use wheat vermicelli, not rice vermicelli to make seviyan ki kheer.
If you don't have roasted vermicelli, dry roast it in a pan on low heat until it turns golden brown. You can also shallow fry vermicelli in ghee if you want.
Use a heavy bottomed pot to make this dessert. Also, keep stirring the milk after every 2-3 minutes, throughout the cooking process otherwise the milk will stick to the bottom of the pan and will start burning, spoiling the whole dish.
Adding nuts is optional, you can skip them too.
Make sure the nuts that you are using are unsalted.
Both black and golden raisins are fine to be used. Use seedless varieties.
More recipe tips, tricks, and variation suggestions are shared in the post above, please follow them to make this recipe.

Nutrition