Jhatpat Seviyan Kheer in 15 minutes
Seviyan Kheer is a typical dessert known as Sevai Kheer, Vermicelli Kheer, or Vermicelli payasam. It is made with Vermicelli, milk, sugar, ghee, and dry fruits.
Seviyan Kheer, a popular traditional Indian dessert, is prepared by roasting vermicelli in ghee, with milk, and sugar, following a touch of cardamom, Kesar, and with the dressing of sliced dry fruits – almonds, and pistachios. For any celebrations or festive season – this easy and quick Kheer is made and is served as a sweet accompaniment to lunch.
Everyone loves this beautiful, delicious, creamy dessert – from kids to elders. It is one of the easiest and quick desserts that can be made in just 15 minutes. You can make this kheer anytime to fulfill your sweet cravings without waiting for any festival.
This Seviyan Kheer is made differently in India and is known by different names. Sheer Khurma is made during Eid by adding vermicelli, sugar, milk, dates, and nuts. Semiya or Vermicelli Payasam is a south Indian pudding made of vermicelli, milk, and instead of sugar, jaggery is used. Some also add khoya or condensed milk to prepare Kheer.
Here are a few tips to make perfect Seviyan Kheer; it is good to use full-fat milk and not regular milk to get a creamy texture and thickness. Secondly, I recommend using wheat or semolina vermicelli to make the kheer and not use rice vermicelli. Roast the vermicelli in ghee and not in oil.
I share a simple, instant Kheer recipe with roasted vermicelli and evaporated milk. Evaporated milk not only adds thickness to the Kheer but also enhances the taste of the Sevai Kheer.
As Eid approaches, we thought this would be a great recipe to share. This vermicelli kheer has great significance on the occasion of Eid, making Seviyan Kheer Eid Special recipe. This is a must-make recipe to celebrate the auspicious festival.
If you are looking for a Hindi version of this recipe called by various names, Seviyan Kheer recipe in Hindi, Vermicelli Kheer recipe in Hindi, or Sevai Kheer recipe in Hindi, watch the video with the subtitles and make this delicious – Seviyan ki Kheer and serve it chilled or hot.
Table of Contents
Recipe Video
Recipe Card
Jhatpat Seviyan Kheer in 15 minutes(Updated)
Equipment
- Heavy bottom Kadai or a non stick pan
Ingredients
- 1½ tbsp Ghee
- ½ cup Roasted Vermicelli
- 2 cup Milk
- ½ cup Evaporated Milk
- ¼ cup + 2 tbsp Sugar
- Kesar or Saffron soaked in warm milk
- ½ tsp Cardamom powder
- 3 tbsp Almonds and Pistachios sliced
Instructions
- Heat 1½ tbsp ghee in a heavy bottom Kadai or a non-stick pan and add roasted vermicelli. You can use non-roasted vermicelli as well.
- Roast on a low flame for 2 to 3 minutes until they turn golden brown and aromatic.
- Add 2 cups of milk and let the milk come to a boil.
- After two or three boils, add ½ cup evaporated milk and mix it well.
- Then add ¼ cup plus 2 tbsp sugar, saffron soaked in milk, ½ tsp cardamom powder, 2 tbsp sliced almonds, and pistachios in the kheer.
- Boil the kheer further for 2 to 3 minutes.
- Add the remaining almonds and pistachios, and the kheer is ready.
- Serve hot or chilled, garnish with a few nuts and a few strings of saffron.
Notes
- Non-roasted Vermicelli can be used for this recipe; you have to roast them for more time.
- Full-fat milk is used in this recipe.
- Evaporated milk makes the kheer thicker and also enhances the taste.
- Sugar can be adjusted as per taste.
- Don’t overboil the kheer. After cooling, the kheer will thicken. Can adjust consistency as required.
- 250 ml measuring cup is used.
How to make Seviyan Kheer Step by Step Photos
- Heat 1 ½ tbsp ghee in a heavy bottom Kadai or a non-stick pan and add roasted vermicelli.
- Roast on a low flame for 2 to 3 minutes till they turn golden brown and aromatic.
- Add 2 cups of milk and let the milk come to a boil.
- After two or three boils, add ½ cup evaporated milk and mix it well.
- Then add ¼ cup plus 2 tbsp sugar, saffron soaked in milk, ½ tsp cardamom powder, 2 tbsp sliced almonds, and pistachios in the kheer.
- Boil the kheer futher for 2 to 3 minutes.
- Add the remaining almonds and pistachios and the kheer is ready.
- Serve hot or chilled, garnish with a few nuts and, few strings of saffron.
Notes
- Non-roasted Vermicelli can be used for this recipe; you have to roast them for more time.
- Full-fat milk is used in this recipe.
- Evaporated milk makes the kheer thicker and also enhances the taste.
- Sugar can be adjusted as per taste.
- Don’t overboil the kheer. After cooling, the kheer will thicken. Can adjust consistency as required.
- 250 ml measuring cup is used.
FAQs
How do you thicken the milk for the kheer?
Always cook the kheer on a low flame until thick in consistency. Adding evaporated milk will also help thicken the kheer quickly and enhance the taste. After cooling, the kheer will thicken further; keep this in mind.
How do you fix a thick kheer?
Add some milk, boil it for a few seconds, and adjust the consistency as required. If required, add some sugar for sweetness.
What are the ingredients of the kheer?
The kheer can be made either from rice or vermicelli. The ingredients are rice or vermicelli, milk sugar, ghee, nuts, and raisins. Always use wheat or semolina vermicelli to make the kheer, not rice vermicelli.
How to make vermicelli or Sevai kheer?
Seviyan Kheer is a typical dessert known as Sevai Kheer, Vermicelli Kheer, or Vermicelli payasam. It is made with vermicelli, milk, sugar, ghee, and dry fruits.
1. Heat 1 ½ tbsp ghee in a heavy bottom Kadai or a non-stick pan and add roasted vermicelli. Non-roasted vermicelli can also be used, have to roast for more time
2. Roast on a low flame for 2 to 3 minutes till they turn golden brown in color and aromatic
3. Add 2 cups of milk and let the milk come to a boil
4. After two or three boils, add ½ cup evaporated milk and mix it well
5. Then add ¼ cup plus 2 tbsp sugar, saffron soaked in milk, ½ tsp cardamom powder, and 2 tbsp sliced almonds and, pistachios in the kheer
6. Boil the kheer further for 2 to 3 minutes
7. Add the remaining almonds and pistachios and the kheer is ready
8. Serve hot or chilled, garnish with a few nuts and, few strings of saffron
Conclusion
In this Seviyan Kheer Recipe, we have shared how to make Jhatpat Seviyan kheer in 15 minutes. We added evaporated milk in small quantities to speed up the cooking process and enhance the taste. This Seviyan Ki Kheer is delicious, with the perfect balance of sweetness and creaminess; an excellent dessert to satisfy one’s cravings for sweetness; serve it chilled or hot after any meal. Try this yummy dessert at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.