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.
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.
Seviyan kheer recipe
Seviyan kheer recipe ramzan special kheer made with easily available ingredients
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 warm or chilled!
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.
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Seviyan kheer recipe video
Method:
- 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.
- 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 warm or chilled!
Creamy tasty seviyan kheer ready!
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.
Thanks a lot Meena! es I used boiled milk….condensed milk url is there in the ingredients list
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.
Super recipe.., clearly explained
WOW, it’s looking so nice and delicious. Thanks for sharing this mouth-watering recipe.