Seviyan Kheer recipe | Vermicelli Kheer recipe

Seviyan Kheer recipe | Vermicelli Kheer recipe

Seviyan Kheer which is also known as Vermicelli Pudding is one of the healthy dessert of Indian cuisine. Its mostly prepared on special occasions, like Eid festive. It consist of cardamom flavoured milk in which seviyan (vermicelli) is added to make pudding which is garnished with dry fruits and dried rose petals. For vegan almond milk could be the best option with great taste.

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Vermicelli kheer is usually known as Seviyan kheer. Often used as dessert for festive season in India. It is basically vermicelli pudding with cardamom flavour and rich dry fruits. One of healthy Indian dessert.
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Total time : 20 minutes
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Seviyan Kheer

I have deep memories attached with this dish. From childhood till school days I was always invited by my muslim friends on Eid festival. We all used to visit is small group for each invitation, we were eagerly waited for this festive, as we got chance to get together and have lots of fun.

After visiting we wish “Eid Mubarak” with hug and later we had offered with some snacks and biryani, as being vegetarian I only had Sevaiyan Kheer. It became one of my favourite dessert with lots of memories attached to it.

I learnt this recipe from my friend’s mumma which reminds me the taste of Seviyan she cooks for us on every Eid. I hope you all loved it & tell us how you made memories with this dish.

Find more interesting recipes here, try and let us if you have any story in comments :-

Seviyan Kheer

Vermicelli kheer recipe | Seviyan kheer recipe

Vermicelli kheer is usually known as Seviyan kheer. Often used as dessert for festive season in India. It is basically vermicelli pudding with cardamom flavour and rich dry fruits. One of healthy Indian dessert.
0 from 0 votes
Print Pin Rate
Course: Dessert, sweets
Cuisine: Indian
Keyword: sevaiyan kheer, vermicelli kheer
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 484kcal
Author: Sumi

Ingredients

For Roasting

For making Vermicelli Kheer

  • 1 litre Milk (for vegan almond milk)
  • 7 to 8 tablespoon white sugar
  • 1 tablespoon Almond (sliced)
  • 1 tablespoon Cashew (chopped)
  • 10 to 12 strands Saffron
  • 1 tablespoon Raisins (golden) (kishmish)
  • 4 to 5 patels Rose patels (Dried )

Instructions

Roasting Vermicelli

  • Take a deep thick bottomed pan/kadai. Add 2 to 3 tablespoon ghee/butter and keep flame low.
  • Once the ghee/butter gets heated add dry fruits such as almond and cashew. Not rasins.
  • Stir until it get golden brown remove it with ladle and place it separately.
  • Now add broken vermicelli to ghee/butter and stir continously on low flame.
  • Roast until it turns light brown.

Making Vermicelli Kheer

  • Keep the flame low, pour milk slowly into pan and stir.
  • Heat the milk on low to medium flame, keep on stirring to avoid it from sticking to bottom.
  • When milk starts boiling add 7 to 8 tablespoon of sugar to milk, you can increase or decrease sugar quantity as per your taste.
  • After sugar dissolves completely add 10 to 11 strands of saffrom and dry fruits to it.Mix well.
  • Then add 3 crushed small cardamom to mixture and let it simmer, you can sense the aroma of it while cooking.
  • Its optional, now add dried rose patels to mixture.
  • Cook the entire mixture for 4 to 5 minutes,till seviyan/vermicelli gets cooked and milk get thicken.
  • Note on cooling mixture automactically thickens, so cook accordingly.
  • To check take small mixture in spoon and pinch sevaiyan/vermicelli with your fingers, if its soft that means if cooked properly.
  • Soft sevaiyan/vermicelli and thick milk is indicator to turn off your stove.
  • After you turn off stove, add 1 tablespoon raisins to it.Check the taste for sugar.
  • Now serve creamy kheer/pudding in bowl, garnish with sliced dry fruits and dried rose.
  • Sevaiyan/vermicelli can be served hot or chilled. Not on cooling its get thicken.

Notes

For vegan almond milk can be used.
You can add any dry fruits of your choice.
You can also add rose water to Kheer/pudding.
Adding saffron/dried rose petals is optional.
Please note on cooling kheer/pudding get thicken , so accordingly heat milk and mixture.
You can also add more milk if you want.
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Steps for making Seviyan Kheer recipe :

Roasting Vermicelli

  • Take a deep thick bottomed pan/kadai. Add 2 to 3 tablespoon ghee/butter and keep flame low.
  • Once the ghee/butter gets heated add dry fruits such as almond and cashew. Not rasins.
  • Stir until it get golden brown remove it with ladle and place it separately.
fry dry fruits
Fry dry fruits untill turns golden brown
  • Now take broken vermicelli.
seviyan Kheer
Broken Vermicelli

Add broken vermicelli to ghee/butter and stir continously on low flame.

seviyan Kheer
Roast vermicelli till turns golden brown
  • Roast until it turns light brown.
fry vermicelli
Vermicelli turns golden brown

Making Vermicelli Kheer

  • Keep the flame low, pour milk slowly into pan and stir.
  • Heat the milk on low to medium flame, keep on stirring to avoid it from sticking to bottom.

Add milk to seviyan Kheer
Add milk to vermicelli
  • When milk starts boiling add 7 to 8 tablespoon of sugar to milk, you can increase or decrease sugar quantity as per your taste.
  • After sugar dissolves completely add 10 to 11 strands of saffrom and dry fruits to it.Mix well.
  • Then add 3 crushed small cardamom to mixture and let it simmer, you can sense the aroma of it while cooking.
  • It’s optional, now add dried rose patels to mixture.
  • Cook the entire mixture for 4 to 5 minutes,till seviyan/vermicelli gets cooked and milk get thicken.
  • Note on cooling mixture automactically thickens, so cook accordingly.
  • To check take small mixture in spoon and pinch sevaiyan/vermicelli with your fingers, if its soft that means if cooked properly.
  • Soft sevaiyan/vermicelli and thick milk is indicator to turn off your stove.
  • After that turn off the stove, add 1 tablespoon raisins to it.Check the taste for sugar.
Vermicelli pudding
Vermicelli pudding
  • lastly, now serve creamy kheer/pudding in bowl, garnish with sliced dry fruits and dried rose.
  • Sevaiyan/vermicelli can be served hot or chilled. Not on cooling its get thicken.

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