Seviyan Kheer is a delicious kheer made using vermicelli, sugar, milk, ghee, cardamom powder, saffron, nuts and dry fruits. Seviyan Kheer is a special dessert made for Ramzan, festivals and special occasions. Learn to make the best Seviyan Kheer with step by step pictures and video.
Seviyan kheer is a special kheer made for Ramzan or Ramadan. It is almost similar to semiya payasam but slight variations in the making makes it all the more rich and creamy. Do try this Seviyan Kheer and enjoy it as an after meal dessert.
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About Seviyan Kheer
Seviyan Kheer also known as Vermicelli Kheer is a festival special dessert which is rich and delicious. ‘Seviyan’ in Hindi means Vermicelli and ‘Kheer’ means sweet pudding. Vermicelli is called Semiya in tamil and Semiya Payasam is a dessert popular in South India and Seviyan Kheer in North India.
Seviyan Kheer is rich, creamy and tastes delicious with the addition of nuts and dry fruits. This kheer comes together in just 20 minutes and makes a perfect festive dessert. This kheer can be served as a part of a meal.
There are many varieties of vermicelli available in markets, fine, thick, roasted, un roasted etc. Ig you get fine vermicelli use that which will be perfect for seviyan kheer. However if you don’t get fine vermicelli then use the thick one.
Seviyan Kheer Video
Seviyan Kheer Ingredients
- Vermicelli – I have used roasted vermicelli but make sure to roast it for a few seconds at least even if it is roasted.
- Milk – Use fresh full cream milk. If you do not have access to fresh milk, even toned milk would do.
- Sugar – I have used regular granulated white sugar. You can alternate sugar with jaggery powder, jaggery syrup, cane sugar and make sure to increase the quantity accordingly.
- Ghee – Ghee is used for roasting nuts and dry fruits.
- Nuts, Dry fruits – I have used cashews, almonds, pistachios and raisins.
- Flavoring – Cardamom powder and saffron is used here.
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How to make Seviyan Kheer Step by Step
1.Heat 1 tablespoon ghee add 1 tablespoon cashews, 1 tablespoon almonds, 1 tablespoon pistachios. Fry until slightly golden then add 1 tablespoon raisins.
2.Fry until raisins bubble up. Transfer to a plate and set aside.
3.Add 1/2 cup vermicelli. I have roasted vermicelli but still roasted it for few seconds. Switch off and remove from flame.
4.Boil 1/2 liter milk(500 ml – 2 cups).
5.Give a quick mix.
6.Add roasted vermicelli.
7.Give a quick mix and let it cook.
8.Cook until soft. Check by pressing a strand of vermicelli.
8.Add 1/4 cup + 2 tablespoon sugar.
9.Add 4 strands saffron, 1/4 teaspoon cardamom powder.
10.Simmer for few minutes until thick and creamy.
11.Add fried nuts and dry fruits. I reserved half of it for garnish.
12.Give a quick mix and switch off.
Enjoy hot, warm or chilled!
Expert Tips
- Use fine or thick vermicelli as per the availability. Cook vermicelli until soft and not mushy. Make sure to roast until golden brown. Even if it is roasted vermicelli, roast it for a while.
- You can alternatively add 1/8 cup sugar and 1/4 cup condensed milk.
- You can add any nuts and dry fruits of your choice.
- Switch off the kheer bit runny as it gets thicker with time.
- If it thickens after sometime, you can add little hot milk to thin the consistency.
Serving and Storage
Enjoy Semiya Payasam as a dessert after meal hot or cold as per your preference. Refrigerate for later use within next day.
FAQS
1.What is the main difference between semiya payasam and seviyan kheer?
Seviyan Kheer and Semiya Payasam are more or less the same except that Seviyan Kheer is flavored with more nuts, dry fruits and uses a special fine vermicelli.
2.Which milk is preferred for seviyan kheer?
Use fresh full cream milk for any payasam or kheer to make it more rich and creamy.
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📖 Recipe Card
Seviyan Kheer Recipe | Vermicelli Kheer Recipe
Ingredients
- 1/2 cup vermicelli thin variety
- 2 cups full cream mik
- 1 tablespoon ghee
- 1/4 teaspoon cardamom powder
- 1/4 cup + 2 tablespoon sugar
- 1 tablespoon cashews
- 1 tablespoon almonds
- 1 tablespoon pistachios
- 1 tablespoon raisins
Instructions
- Heat 1 tablespoon ghee add 1 tablespoon cashews, 1 tablespoon almonds, 1 tablespoon pistachios. Fry until slightly golden then add 1 tablespoon raisins.
- Fry until raisins bubble up. Transfer to a plate and set aside.
- Add 1/2 cup vermicelli. I have roasted vermicelli but still roasted it for few seconds. Switch off and remove from flame.
- Boil 1/2 liter milk(500 ml – 2 cups).
- Give a quick mix.
- Add roasted vermicelli.
- Give a quick mix and let it cook.
- Cook until soft. Check by pressing a strand of vermicelli.
- Add 1/4 cup + 2 tablespoon sugar.
- Add 4 strands saffron, 1/8 teaspoon cardamom powder.
- Simmer for few minutes until thick and creamy.
- Add fried nuts and dry fruits. I reserved half of it for garnish.
- Give a quick mix and switch off.
- Enjoy hot, warm or chilled!
Meena Srinivasan
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.
SHARMILEE J
Thanks a lot Meena! es I used boiled milk….condensed milk url is there in the ingredients list
Meena Srinivasan
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.
Krunchy Kitchen
Super recipe.., clearly explained
Hina Munawar
WOW, it’s looking so nice and delicious. Thanks for sharing this mouth-watering recipe.