Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a delicious Indian dessert made using vermicelli and milk. Make it for special occasions or festivals using my easy recipe (vegetarian).
What Are Seviyan
Sevaiyan (Sevai, Semiya) is the Urdu word used for vermicelli noodles, which are widely used in cooking all over the world.
These are thin noodles 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.
To make this one-pot sevai kheer recipe, we are using seviyan made using wheat flour.
Here are some more kheer recipes that you may like
- Carrot Kheer
- Makhane Ki Kheer
- Sabudana Kheer
- Rice Kheer
- Lauki Ki Kheer
- Badam Kheer
- Thandai Kheer
- Chikoo Ki Kheer
About Seviyan Kheer
Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a popular Indian sweet that is prepared for special occasions and festivals.
It is a pudding made using milk but unlike the western style puddings which are thick and custardy, kheer is flowy in consistency.
It is also called semiya payasam in the southern part of India.
This delicious kheer is an amazing combination of wheat vermicelli and milk and gets ready in under 15 minutes.
You can easily double or triple the seviyan kheer recipe if making it for a crowd.
Milk – Use whole milk (full-fat milk) to prepare this seviyan kheer for a rich and creamy texture.
Ghee – Ghee is used for roasting the sevai.
Sevai – This sevai kheer recipe is made using vermicelli made using whole wheat flour or all-purpose flour. I have used Bambino brand which is easily available in Indian grocery stores.
The vermicelli comes either roasted or unroasted. Try to get the already roasted ones as it will reduce the cooking time of the kheer.
Sugar – You can adjust the amount of sugar according to your taste and preference.
Cardamom Powder – It gives a very nice flavor to vermicelli pudding, so do not skip it.
Dry Fruits & Nuts – Add slivered nuts like pistachio, almonds, and cashew nuts, and dry fruits like golden raisins for a nice crunch.
You can also add your favorite fruit purees like mango puree, strawberry puree, chikoo puree, etc to the ready kheer and make variations.
To make the sevai ki kheer even richer, you can also add a few crushed cloves, a few saffron strands, and ¼ teaspoon of rose water, and top it with some dried rose petals.
How To Make Seviyan Kheer
Roast The Sevai
Heat 1 tablespoon ghee in a heavy bottom pan over low heat.
Add 1 cup (100 g, 3.5 oz) of sevai to the pan and roast until golden brown in color, stirring very frequently (1-2 minutes).
Remove the roasted sevai from the pan on a plate and keep them aside.
Note – Try to remove as many sevai from the pan but if there are few left behind, worry not.
Make The Kheer
Add 1 liter whole milk to the same pan and bring it to a boil over medium heat, stirring frequently to avoid the milk from scorching at the bottom of the pan.
When it comes to a boil, reduce the heat to low and cook for 4-5 minutes, stirring frequently.
Keep scraping the sides of the pan while cooking and add the solidified milk back to the pan.
Now add the roasted sevai and 15-20 raisins.
Cook for 10-12 minutes or until the kheer thickens to the desired consistency, stirring frequently. Keep in mind that it will thicken further upon cooling.
Add 1 teaspoon cardamom powder and ½ cup sugar and mix well.
Cook for another 3-4 minutes.
Check for sugar and add more if needed.
Garnish with pistachio and almond slivers.
Serve hot or chilled.
Note – If the kheer has thickened a lot after cooling down, then add some more milk to it.
Frequently Asked Questions
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 khurma, fine nylon vermicelli is used however in seviyan kheer, normal-sized vermicelli is used.
Kheer is the North version of this dessert while payasam is the South Indian version. The dried nuts and fruits are fried in ghee and then added to the pudding in the Payasam while they are not fried when added to the kheer. The South Indian version mostly uses jaggery as a sweetener while the North Indian version almost always uses granulated white sugar. Payasam is often made using coconut milk in place of dairy milk however kheer is always made using dairy milk. Payasam is sometimes made using rice vermicelli however, kheer is mostly made using wheat vermicelli.
To make this kheer vegan, you can roast the vermicelli in unsalted vegan butter and use plant-based milk like almond milk, coconut milk, or cashew milk instead of dairy milk. Make sure to cook the kheer on low heat as the vegan milk might curdle if cooked on high heat.
This delectable vermicelli kheer will last in the fridge for about 3 days when stored in an airtight container. Bring it to room temperature before transferring it to the container.
It will thicken a bit once cooled, so if you want to thin it out add in some cold milk and give it a mix.
If you like to serve it hot, reheat it in a pan or microwave until nice and warm.
It doesn’t freeze well, so refrain from it.
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Easy Seviyan Kheer Recipe (Vermicelli Kheer)
- 1 tablespoon ghee
- 1 cup roasted vermicelli (sevai) (100 g or 3.5 oz, I used bambino brand)
- 1 litre whole milk (full-fat milk)
- 15-20 raisins (kishmish)
- ½ cup granulated white sugar
- 1 teaspoon cardamom powder (hari elaichi powder)
- 2 tablespoons slivered almonds and pistachios
Roast The Vermicelli
- Heat ghee in a heavy bottom pan over low heat.
- Add sevai to the pan and roast until golden brown in color, stirring very frequently (1-2 minutes).
- Remove the roasted sevai from the pan on a plate and keep them aside.
- Note – Try to remove as many sevai from the pan but if there are few left behind, worry not.
Make The Kheer
- Add milk to the same pan and bring it to a boil over medium heat, stirring frequently to avoid scorching at the bottom of the pan.
- When it comes to a boil, reduce the heat to low and cook for 4-5 minutes, stirring frequently.
- Keep scraping the sides of the pan while cooking and add the solidified milk back to the pan.
- Now add the roasted sevai and raisins.
- Cook for 10-12 minutes or until the kheer thickens to the desired consistency, stirring frequently. Keep in mind that it will thicken further upon cooling.
- Add cardamom powder and sugar and mix well.
- Cook for another 3-4 minutes.
- Check for sugar and add more if needed.
- Garnish with pistachio and almond slivers.
- Serve hot or chilled.
- Note – If the kheer has thickened a lot after cooling down, then add some more milk to it.