Seviyan Kheer also known as vermicelli kheer, sevai kheer or semiya kheer is a delicious Indian dessert made using vermicelli and milk. Here is how to make it.
Seviyan Kheer always takes me back to my childhood.
My mom used to make this kheer when we craved something sweet after our meals and in just 10 minutes, this dessert was served and all of us loved it.
Be it a festival or a special occasion, desserts are a must in my menu.
Though I love to make varieties of Indian desserts, sometimes it becomes really tiring to make a dessert that needs a lot of effort after making an elaborate meal.
And that’s when this SEVAI KI KHEER or SEMIYA KHEER comes to the rescue.
It is also called Sevaiyan Payasam, in the southern part of India.
This delicious kheer is an amazing combination of vermicelli and milk and gets ready in under 15 minutes.
Therefore, when the festival season starts, I make sure to buy some packets of nylon sevai and store them in my pantry.
So whenever I have no time left to make a dessert, I can quickly whip up this Sevai Kheer.
You can also substitute Sevaiyan with Sabudana to make this Kheer.
I also like to add in some finely chopped mangoes in Summers, in this Seviyon ki Kheer, to make it more flavourful and the addition of mangoes makes this kheer even more delicious.
So if you have any occasion or festival coming up, do make this easy and tasty Sevaiyan Kheer or Vermicelli Kheer, which is very popular in Indian households.
Learn how to make Sevai Ki Kheer, that can also be made to serve as a dessert after your weekend meals.
What is Sevaiyan?
Sevaiyan is the Urdu word used for Vermicelli noodles, which is widely used in cooking all over the world.
These are made up of a variety of flour like rice, wheat, and other gluten-free grains like ragi, jowar, etc.
Some people also make vermicelli using moong beans, sweet potatoes, etc.
In this sevai kheer recipe, we are using seviyan made using wheat flour.
Difference Between Sevai Kheer and Sheer Khurma
Vermicelli or Sevai Kheer is very similar to the Sheer Khurma that is popularly made during Eid, but Sheer Khurma is richer than the kheer due to the addition of dates and a lot of nuts.
Also, the variety of Sevai added in the two is different.
In sheer khurna, fine nylon vermicelli is used however in seviyan kheer, normal-sized vermicelli are used.
How to make Vermicelli Kheer in an Instant Pot?
If you have an instant pot at home, then making this Vermicelli Kheer is even easier.
Just dump all the ingredients and your kheer will be ready in minutes. It is a recipe with minimal efforts and zero monitoring.
Add in milk, followed by other Kheer ingredients, stir and then close the pot with the lid.
Press the porridge button and set the time to 8 to 10 minutes. The pressure valve should be in a sealing position.
Once done, let the pressure release naturally.
After 8 to 10 minutes, open the pot and press the saute button.
Stir the kheer again and simmer on saute mode for about 2 to 3 minutes until the kheer thickens a bit.
Which vermicelli is best to make Sevaiyan Kheer recipe?
Thin Vermicelli made from all-purpose flour or whole wheat flour is the best to make Seviyan Kheer.
I used the brand Bambino to make this kheer. It’s a very popular brand of wheat vermicelli which is available in most Indian stores.
Step By Step Recipe
Heat ghee in a heavy bottom pan.
Add sevai and roast till golden brown on low heat.
Remove from the pan and keep aside.
Heat milk in the same pan.
When it comes to a boil, add sevai and raisins.
Cook till the kheer thickens to the desired consistency. (Keep in mind that it will thicken further upon cooling).
Add cardamom powder and sugar. Mix well.
Garnish with pistachio and almond slivers. Serve hot or chilled.
Seviyan Kheer Recipe
- 1 tbsp Ghee
- 1 cup Sevai
- 1 litre Full Fat Milk
- 15-20 Raisins
- 1/2 cup Sugar
- 1 tsp Cardamom Powder
- Pistachio and almond slivers for garnishing
- Heat ghee in a heavy bottom pan.
- Add sevai and roast till golden brown on low heat.
- Remove from the pan and keep aside.
- Heat milk in the same pan.
- When it comes to a boil, add sevai and raisins.
- Cook till the kheer thickens to the desired consistency. ( Keep in mind that it will thicken further upon cooling )
- Add cardamom powder and sugar and mix well.
- Transfer the kheer in a serving bowl.
- Garnish with pistachio and almond slivers.
- Serve hot or chilled.