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    You are here: Home / Recent Posts / Seviyan Kheer | Vermicelli Kheer

    Seviyan Kheer | Vermicelli Kheer

    June 22, 2015 by Sharmilee J 5 Comments

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    Seviyan Kheer is a mild sweet dessert made by simmering seviyan in milk to a kheer consistency & garnished with flavours & nuts. Seviyan Kheer is a special dessert made for Ramzan & special occasions.

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    Seviyan kheer recipe with stepwise pictures and video.Seviyan kheer is a special kheer made for Ramzan / Ramadan.It is almost similar to our vermicelli keer(semiya payasam) but slight variations in the making makes it all the more rich and creamy.

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    I just made this kheer today and I am writing this post while I enjoy this kheer. 🙂 In past years I posted sheer korma,chicken biryani, nombu kanji, phirni etc.

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    If you have any more questions about this Seviyan Kheer Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Seviyan Kheer Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Seviyan Kheer

    Seviyan Kheer is a mild sweet dessert made by simmering seviyan in milk to a kheer consistency & garnished with flavours & nuts. Seviyan Kheer is a special dessert made for Ramzan & special occasions.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 cup semiya / vermicelli thin variety
    • 3 and 1/2 cups full cream milk boiled, cooled
    • 1 tbsp ghee
    • 1/2 tsp cardamom powder
    • 3/4 cup sugar
    • 2 tbsp mixed nuts

    Instructions

    • I used this vermicelli which was meant for payasam. Measure vermicelli and set aside.
    • Heat ghee in a pan, roast vermicelli in low flame till slightly golden.
    • Now add 3 cups milk to it. Let it cook until semiya turns soft.
    • Add sugar only after semiya is cooked but not mushy.
    • After adding sugar, the mixture turns runny. Cook until slightly thick and creamy.
    • Add cardamom powder,1 tbsp chopped nuts of your choice. Mix well.
    • You can add saffron if you like the flavour.
    • Reserve another 1 tbsp mixed nuts while garnishing.
    • Add remaining milk mix well and switch off. This kheer thickens with time so switch off when its still a bit runny.
    • Serve Seviyan Kheer warm or chilled!

    Video

    Notes

    • I used full cream milk.
    • Make sure you add sugar only after semiya is cooked.
    • This kheer thickens after cooling so reserve and add little milk at the last stage while switching off.
    • If you are using low fat milk then reduce (simmer) and then add.
    • I couldn't find the fine thin strands of vermicelli so used this variety.
      If you get the fine variety then use it.
    • You can replace cardamom powder with saffron too or add both.
    Nutrition Facts
    Seviyan Kheer
    Amount Per Serving (175 ml)
    Calories 735 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 9g56%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 47mg16%
    Sodium 253mg11%
    Potassium 495mg14%
    Carbohydrates 131g44%
    Fiber 2g8%
    Sugar 64g71%
    Protein 13g26%
    Vitamin A 462IU9%
    Vitamin C 0.1mg0%
    Calcium 371mg37%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Seviyan Kheer Recipe Step by Step

    1. I used seviyan vermicelli which was meant for payasam.Measure vermicelli and set aside.Heat ghee in a pan, Roast vermicelli in low flame till slightly golden.Pin
    2. Now add 3 cups milk to it.Let it cook until semiya turns soft.Pin
    3. Add sugar only after semiya is cooked but not mushy.After adding sugar, the mixture turns runny.Cook until slightly thick and creamy.Add cardamom powder,1 tbsp chopped nuts of your choice.Mix well.You can add saffron if you like the flavour.Reserve another 1 tbsp mixed nuts while garnishing.Pin
    4. Add remaining milk mix well and switch off.This kheer thickens with time so switch off when its still a bit runny.
      Pin

    Serve warm or chilled!
    Pin
    Creamy tasty seviyan kheer ready!

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    Filed Under: Payasam/Kheer, Ramzan, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Meena Srinivasan

      June 22, 2015 at 11:15 am

      Very nice & tasty look… from the pic itself I can feel the taste. From the name I thought first its some non-veg item, but the picture made me to look into the recipe, very attractive way your photos and the Font style … Arabic alphabets style…. U are very creative Sharmi. Sure will make and let you know the result. Whether we need to boil the milk before adding to Semiya? How to make Home made condensed milk? Please clear my doubts.

      Reply
      • SHARMILEE J

        June 25, 2015 at 3:03 am

        Thanks a lot Meena! es I used boiled milk….condensed milk url is there in the ingredients list

        Reply
      • Meena Srinivasan

        June 25, 2015 at 7:28 am

        Thank you Sharmi. I checked the link and tried, came out very well. Hereafter no..no.. to readymade condensed milk. Its really equel and perfect like milkmaid. I tried Seviyan kheer, came out very well and creamy and rich in taste. I learnt a good and tasty dish. Your Ultra Pressure Pan is also tempting me to buy soon, really very useful I feel. Thank you again.

        Reply
    2. Krunchy Kitchen

      June 23, 2015 at 11:48 am

      Super recipe.., clearly explained

      Reply
    3. Hina Munawar

      June 04, 2020 at 11:34 pm

      WOW, it’s looking so nice and delicious. Thanks for sharing this mouth-watering recipe.

      Reply

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