Seviyan (Vermicelli) Kheer Dessert

By: Manjula Jain

November 27, 2014

Serving : 6 people

Rate this recipe:

5 from 1 vote

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Seviyan (Vermicelli) Kheer Dessert

Seviyan or vermicelli kheer, is a traditional popular dessert. Seviyans are thin long strings that looks very much like spaghetti however process if different. Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom. Garnish with sliced almonds and pistachios and you have a delicious dish!

Seviyan (Vermicelli) Kheer

Ingredients

  • 1/2 cup sevia roasted and broken (vermicelli) available Indian grocery stores
  • 7 cups milk
  • 1/2 cup sugar
  • 1/8 teaspoon cardamom powder (ilachi)
  • Pinch nutmeg (jaiphel)
  • About 10-12 saffron strings
  • 2 tablespoons sliced or crushed almonds
  • 1 tablespoons sliced or crushed pistachios for garnishing

Instructions

  • Use a nonstick or heavy bottom frying pan to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat.
  • Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
  • Add the sugar, saffron, cardamom, nutmeg, and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes.
  • Turn off the heat.
  • As seviyan kheer cools it will become thicker in texture.
  • Garnish with pistachios. Seviyan can be served chilled or warm.
Seviyan (Vermicelli) Kheer

Seviyan (Vermicelli) Kheer Dessert

Seviyan or vermicelli kheer, is a traditional popular dessert. Seviyans are thin long strings that looks very much like spaghetti however process if different. Seviyan is a delicious and an easy recipe to make. Basic seviyan is made with milk, seviyan and sugar, and then flavored with cardamom. Garnish with sliced almonds and pistachios and you have a delicious dish!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 39 minutes
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1/2 cup sevia roasted and broken (vermicelli) available Indian grocery stores
  • 7 cups milk
  • 1/2 cup sugar
  • 1/8 teaspoon cardamom powder (ilachi)
  • Pinch nutmeg (jaiphel)
  • About 10-12 saffron strings
  • 2 tablespoons sliced or crushed almonds
  • 1 tablespoons sliced or crushed pistachios for garnishing

Instructions
 

  • Use a nonstick or heavy bottom frying pan to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat.
  • Add the milk and increase the heat to medium high. After milk comes to boil reduce the heat to medium. Let the milk boil for about 30 minutes, until the milk is creamy and reduced to almost half. Stir often to ensure the milk does not burn in the bottom of the pan, and also keep scraping the sides of the frying pan.
  • Add the sugar, saffron, cardamom, nutmeg, and almonds. Let the seviyan kheer simmer over low heat for about 5 minutes.
  • Turn off the heat.
  • As seviyan kheer cools it will become thicker in texture.
  • Garnish with pistachios. Seviyan can be served chilled or warm.
Tried this recipe?Let us know how it was!

Comments

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    TQ
    October 9, 2016 at 10:12 am

    This is my favourite Indian dessert. Thank you for posting it. Dear Manjula, would I be able to use rice vermicelli for this recipe?

    Pricilla Naidoo
    March 11, 2016 at 1:43 pm

    Lovely

    Darshana
    December 7, 2014 at 8:24 pm

    I love the recipe for this from http://swatisani.net/kitchen/recipe/sewai-sheer-khorma/ will try your variation too!

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