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.

Course Dessert

Cuisine Indian

Diet Vegetarian

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 353kcal

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 to taste
3 tablespoons chopped nuts almonds, cashew nuts, or pistachios
1 tablespoon 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 and cook for another 10-12 minutes. Turn off the heat.
Add sugar and cardamom powder. Mix.

Video

Notes

Use wheat vermicelli not rice vermicelli to make kheer.
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.
If you are using vermicelli with long strands, break them before using it in the kheer.
Use full fat milk for creamier kheer.
Vegans may use a plant based milk (non dairy milk) to make seviyan kheer.
For extra creaminess, add a few tablespoons of condensed milk. Skip sugar if using condensed milk.
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.
Add sugar only after the vermicelli is fully cooked. Adding it too early may slow down thickening.
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.
Instead of green cardamom, you can also use ingredients like rose water, kewra, saffron, or vanilla to flavor kheer.
Make sure that the nuts which you are using in this recipe are not salted.
More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.

Nutrition