April 13, 2021

Vermicelli Kheer – Seviyan Kheer

Name: Vermicelli Kheer - Seviyan Kheer
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3/4 cup Vermicelli; 1 liter Milk (whole milk); 2 tsp Milk powder (optional); 1/2 cup Sugar; 8-10 Saffron strands; 3/4 tsp Cardamom powder; 4 Cashew nuts (chopped); 6 Pistachios (+ for garnishing, chopped); 5 Almonds (+ for garnishing, chopped); 1 tsp Ghee (optional)

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Vermicelli kheer or seviyan kheer is a delicious Indian dessert. It is a very creamy, rich, and thick pudding. Seviyan kheer is made by boiling milk, sugar, and vermicelli. It is served during festivals or on any special occasions.

If you want to make a quick and easy traditional Indian dessert then definitely try this kheer recipe. The kheer’s consistency is very important – it shouldn’t be too thick or thin. Any beginner can make this kheer with ease and it comes together in under 20 minutes!

Today is gudi padwa, celebrated as New Year in Maharashtra, India. The first day of the Chaitra month is celebrated as Gudi Padwa according to the Hindu calendar. It is celebrated in different states and regions with different sets of rituals. Every year, I make shrikhand – today I decided to make simple vermicelli kheer which is my son’s favorite.

What Is Kheer?

Kheer is a milk dessert or pudding from the Indian subcontinent. It can be called with different names in the different parts of India – Kheer, Payasa, Payasam or Phirani. It is made by boiling milk, sugar, and rice. Rice is substituted with broken wheat, millet, tapioca, semolina or vermicelli. It is generally flavored with cardamom, saffron or rose syrup and is garnished with cashew nuts, almonds, pistachios, and raisins.

What Type Of Vermicelli Is The Best For Making Kheer?

Vermicelli made with all purpose flour, semolina or wheat flour is the best to make seviyan kheer.

I have used wheat vermicelli in this recipe. You can use thin seviyan as well – just break the longer seviyan into smaller pieces before using them.

You can use pre-roasted seviyan too. I will highly recommend to roast them for 1 minute before adding the milk. This helps the vermicelli to cook well and taste very good.

Ingredients

Vermicelli
Milk
Milk powder
Sugar
Saffron
Cardamom powder
Cashew nuts
Pistachios
Almonds
Ghee

Vermicelli Kheer Step By Step Recipe

In a heavy bottom steel pan, add ghee and vermicelli. Keep roasting for 4-5 minutes on a low flame or until it turns golden brown in the color. Stir the seviyan often for even roasting. Do not leave them unattended, make sure they will not get burnt.

Add ½ of the milk in a pan and cook for about 5 minutes on medium low heat or until seviyan softens, while stirring often.

Scrape the sides of the pan and mix the milk solids in the kheer.

Add milk powder and mix well. Add the remaining milk and a few saffron strands. Keep cooking the kheer further for 5-6 minutes, stirring at intervals.

Lower the heat, add some sugar, chopped nuts, and mix well. Let the sugar dissolve in the kheer for about 3-4 minutes.

Add some cardamom powder and mix it well. Serve it hot or let it cool down before serving.

Tips For Making Vermicelli Kheer?

It is very important to roast your vermicelli well without burning to make your kheer tasty.
Use full fat whole milk for creamy and rich tasting kheer.
Milk powder is optional but I will highly recommend to use it for the best tasting kheer. It gives awesome taste to the kheer without boiling milk for a long time.
Keep stirring the kheer occasionally to ensure that it is not sticking to the pan.

Variations

Skip the ghee and dry roast the vermicelli on a low flame.
If you are using pre-roasted vermicelli then make sure you are roasting them for 1 minute before adding the milk for the best tasting kheer.
Skip adding milk powder if you don’t have it.
You can use almond or cashew milk for making vermicelli kheer for a dairy-free diet.
Reduce or increase the sugar quantity as per your taste.
Skip adding nuts in the recipe for a nut-free option.
You can add raisins in the recipe as well.
The kheer will thicken once cooled down. You can add some milk in the kheer to thin it if you wish.

How To Store Vermicelli Kheer?

You can store the vermicelli kheer at room temperature for 4-5 hours.

Keep the kheer in an airtight container for 3-4 days in the refrigerator. Serve it cold, warm or at room temperature. You can warm up the required portion in the microwave before serving.

How To Serve Vermicelli Kheer?

Serve the kheer on its own as a dessert after a meal. It is very refreshing and creamy.

Kheer poori is a classic combination to serve on special occasions.

Kheer, dry potato curry, koshimbir, dry peanuts chutney, and poori is a delicious variation to serve along with some varan bhaat and ghee.

Did you like this recipe?

If you’ve tried the Vermicelli Kheer recipe then don’t forget to rate it.

I will love to hear from you!