Seviyan Kheer (Vermicelli Kheer)
on Aug 05, 2022, Updated Apr 03, 2024
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.
Here are some more kheer recipes that you may like: Carrot Kheer, Makhana Kheer, Sabudana Kheer, Rice Kheer, and Lauki Ki Kheer.
About Seviyan Kheer
Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a popular North Indian sweet prepared for special occasions and festivals.
It is a milk pudding, but unlike Western-style puddings, which are thick and custardy, kheer is flowy in consistency.
This delicious kheer is an amazing combination of wheat vermicelli and milk and gets ready in under 15 minutes.
Try its South Indian cousin, Semiya Payasam, as well.
Ingredients
Milk – For a rich and creamy texture, prepare this seviyan kheer using whole milk (full-fat milk).
Ghee is used to roast the sevai.
Sevaiyan (Sevai, Semiya) is the Urdu word for vermicelli noodles. These are widely used in cooking worldwide.
This sevai kheer recipe uses vermicelli made with whole wheat flour or all-purpose flour. I have used the Bambino brand, easily available in Indian grocery stores.
The vermicelli comes either roasted or unroasted. Try to get the already roasted ones, as they 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, cashew nuts, and dry fruits like golden raisins for a nice crunch.
You can add your favorite fruit purees, such as mango puree, strawberry puree, chikoo puree, etc, to the ready kheer and make variations.
To make the sevai ki kheer even richer, 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, 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 as possible from the pan, but if a few are left behind, don’t worry.
Make The Kheer
Add 1 liter whole milk to the same pan and boil over medium heat, stirring frequently to avoid the milk 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 – Add more milk if the kheer has thickened significantly after cooling down.
Frequently Asked Questions
Sevai kheer is very similar to the Sheer Khurma, which is popularly made during Eid. However, sheer khurma is richer than the kheer due to the addition of dates and 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.
To make this kheer vegan, roast the vermicelli in unsalted vegan butter and use plant-based milk like almond, coconut, 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.
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Seviyan Kheer Recipe (Vermicelli Kheer)
Ingredients
- 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
Instructions
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.
Video
Hi neha. Thanks for the amazing recipe. Do I need to add cardamom powder even if I plan to add mangoes to my sevai kheer? TIA
You can choose to skip adding it. However, mango and cardamom go very well together.
This was the star dish of our meal last night! I did not have raisins so I substituted 2 chopped dates and made my own elaichi powder with roasted whole elaichis and a little sugar. I couldn’t even take a picture of it as it was wiped clean!
Happy to hear.
wow this look super tempting:)
delicious kheer, looks very tempting.
Wow Rich bowl spread out there! Roasted sevai and ghee what divine aroma it emits <3