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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Dessert
Cuisine: Indian
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Servings: 4servings
Equipment
Heavy bottom Kadai or a non stick pan
Ingredients
1½tbsp Ghee
½cupRoasted Vermicelli
2 cupMilk
½cupEvaporated Milk
¼ cup + 2 tbspSugar
Kesar or Saffron soaked in warm milk
½tsp Cardamom powder
3tbspAlmonds 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.