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. 🙂 It is advisable to use a thick bottomed pan for making this kheer, so I used my ultra pressure pan, am using it for almost everything now especially for its thick base which avoids sticking at the bottom 🙂
In past years I posted sheer korma,chicken biryani, nombu kanji, phirni etc.Check out other ramadan recipes in the top horizontal header.
Seviyan Kheer Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4
Recipe Category: Dessert | Recipe Cuisine: Indian
Recipe Category: Dessert | Recipe Cuisine: Indian
Vermicelli(thin variety) – 1 and 1/2 cups
Full Cream Milk(Boiled) – 3 cups
Ghee – 1.5 tbsp
Condensed Milk – 1 tbsp(I used homemade)
Cardamom powder – 1/2 heaped tsp
Sugar – 1/4 cup
Pistachios – 1/2 tbsp
Almonds – 1 tbsp chopped finely
Chiroli Nuts – 1 tsp
Method:
- I couldn’t get fine vermicelli variety so used this seviyan vermicelli which was meant for payasam.Measure vermicelli and set aside.Heat ghee in a pan – I used my pressure pan for this.
- Roast vermicelli in low flame till slightly golden.Then add 2 and 1/2 cups of milk.
- Cook it until it becomes soft and slightly mushy, it may take 7-10mins.At this stage add condensed milk.
- Then add sugar and give a quick mix.Add nuts, cardamom powder and mix well.Finally add reserved 1/2 cup milk and let it simmer for 5mins.Switch off
Serve hot/ chilled.
My Notes:
- I used full cream milk, so it was already thick.
- I used Aavin green packet milk.
- Make sure you add sugar inly after semiya is cooked.
- This kheer thicken after cooling so reserve and add little milk at the last stage while switching off.
- If you are using low fat milk then reduce and then add.
- I couldn’t find the fine thin strands of vermicelli so used it.If you get the fine variety then use it.
- You can replace cardamom powder with saffron too.
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