Seviyan Kheer

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Seviyan Kheer also known as Vermicelli Kheer, Sevai Kheer or Semiya Kheer is a delicious Indian dessert made using vermicelli and milk. Here is how to make it.

If you are looking for more Kheer Recipes, here are some of my favorites to make during festivals and special occasions – Carrot Kheer, Makhane Ki Kheer, Sabudana Kheer, Rice Kheer, Lauki Ki Kheer, Badam Kheer, Thandai Kheer, and Chikoo Ki Kheer.

What is Seviyan?

Sevaiyan is the Urdu word used for Vermicelli noodles, which is widely used in cooking all over the world. These are made up of a variety of flour like rice, wheat, and other gluten-free grains like ragi, jowar, etc.

Some people also make vermicelli using moong beans, sweet potatoes, etc. In this sevai kheer recipe, we are using seviyan made using wheat flour.

About This Recipe

Seviyan Kheer which is also known as Sevai Ki Kheer or Semiya Kheer is a popular Indian sweet that is prepared for special occasions and festivals.

It is also called Sevaiyan Payasam, in the southern part of India.

This delicious kheer is an amazing combination of wheat vermicelli and milk and gets ready in under 15 minutes.

Therefore, when the festival season starts, I make sure to buy some packets of sevai and store them in my pantry. So whenever I have no time left to make a dessert, I can quickly whip up this Sevai Kheer.

I also like to add in some finely chopped mangoes in Summers, in this Seviyon ki Kheer, to make it more flavourful and the addition of mangoes makes this kheer even more delicious.

This Seviyan Kheer is,

  • Creamy
  • A Fuss Free dessert
  • Delicious
  • Easy & Quick
  • Perfect for festive meals

Ingredients

Milk – Use full cream milk to prepare this Seviyan Kheer, as it gives a nice, rich, and creamy texture. You can use skim milk and low-fat milk, but it won’t give the same result.

Ghee – Ghee is used to roasting the sevai. Use good quality or homemade ghee for the best taste and flavor.

Sevai – Here I have used whole wheat Seviyan, but you can even use all-purpose flour one for this Kheer.

Sugar – You can adjust the amount of sugar according to your taste and preference.

Cardamom Powder – To add a nice subtle flavor, add in a little cardamom flavor. You can also crush cardamom seeds and add them in the Kheer.

Nuts – To make it even richer and give it a nice royal touch add in nuts such as Pistachio, Almonds, and Raisins. You can also add in chopped cashews.

Step By Step Recipe

Heat ghee in a heavy bottom pan.

Add sevai and roast till golden brown on low heat.

Remove from the pan and keep aside.

Heat milk in the same pan.

When it comes to a boil, add sevai and raisins.

Cook till the kheer thickens to the desired consistency. (Keep in mind that it will thicken further upon cooling).

Add cardamom powder and sugar. Mix well.

Garnish with pistachio and almond slivers. Serve hot or chilled.

Frequently Asked Questions

Difference Between Sevai Kheer and Sheer Khurma?

Vermicelli or Sevai Kheer is very similar to the Sheer Khurma that is popularly made during Eid, but Sheer Khurma is richer than the kheer due to the addition of dates and a lot of 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.
 

How to make Vermicelli Kheer in an Instant Pot?

If you have an instant pot at home, then making this Vermicelli Kheer is even easier.
Just dump all the ingredients and your kheer will be ready in minutes. It is a recipe with minimal efforts and zero monitoring.

Add in milk, followed by other Kheer ingredients, stir and then close the pot with the lid.

Press the porridge button and set the time to 8 to 10 minutes. The pressure valve should be in a sealing position. Once done, let the pressure release naturally.

After 8 to 10 minutes, open the pot and press the saute button. Stir the kheer again and simmer on saute mode for about 2 to 3 minutes until the kheer thickens a bit.

Which vermicelli is best to make Sevaiyan Kheer recipe?

Thin Vermicelli made from all-purpose flour or whole wheat flour is the best to make Seviyan Kheer.

I used the brand Bambino to make this seviyan kheer. It’s a very popular brand of wheat vermicelli which is available in most Indian stores.

How to make it vegan?

To make this Kheer vegan, you can roast the vermicelli in unsalted vegan butter and use almond milk or cashew milk instead of dairy milk.

Storage Suggestions

This delectable Vermicelli Kheer will last in the fridge for about 3 days, when stored in an air tight container. It will thicken a bit, so if you want to thin it out add in some cold milk and give it a mix.

If you like to serve it hot, reheat in a pan or microwave until nice and warm.

Pro Tips By Neha

You can easily double or triple this recipe, if you are making it for a large crowd.

Always use whole cream milk as it gives the best results. It makes the Kheer nice, rich, and creamy.

Roast the seviyan on low flame, to avoid burning. If you roast them on high flame, they will become brown without roasting properly.

The amount of vermicelli depends on how you want your kheer to be. If you want it thick add in more, if you want thin, add in less.

I would recommend refrigerating this Kheer before serving, as it tastes the best when chilled.

For more richness and flavor, you can also add in cloves, saffron, rose water, and top it with some fresh rose petals.

Recipe Card

Seviyan Kheer Recipe

Seviyan Kheer also known as vermicelli kheer, sevai kheer or semiya kheer is a delicious Indian dessert made using vermicelli and milk. Here is how to make it.
4 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 352kcal
Author: Neha Mathur

Ingredients 

  • 1 tablespoon Ghee
  • 1 cup Sevai
  • 1 litre Full Fat Milk
  • 15-20 Raisins
  • ½ cup Sugar
  • 1 teaspoon Cardamom Powder
  • Pistachio and almond slivers for garnishing

Instructions

  • Heat ghee in a heavy bottom pan.
  • Add sevai and roast till golden brown on low heat.
  • Remove from the pan and keep aside.
  • Heat milk in the same pan.
  • When it comes to a boil, add sevai and raisins.
  • Cook till the kheer thickens to the desired consistency. ( Keep in mind that it will thicken further upon cooling )
  • Add cardamom powder and sugar and mix well.
  • Transfer the kheer in a serving bowl.
  • Garnish with pistachio and almond slivers.
  • Serve hot or chilled.

Notes

You can easily double or triple this recipe if you are making it for a large crowd.
Always use whole cream milk as it gives the best results. It makes the Kheer nice, rich, and creamy.
Roast the seviyan on low flame, to avoid burning. If you roast them on high flame, they will become brown without roasting properly.
The amount of vermicelli depends on how you want your kheer to be. If you want it thick add in more, if you want thin, add in less.
I would recommend refrigerating this Kheer before serving, as it tastes the best when chilled.
For more richness and flavor, you can also add in cloves, saffron, rose water, and top it with some fresh rose petals.

Nutrition

Calories: 352kcal | Carbohydrates: 76g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 109mg | Potassium: 33mg | Fiber: 1g | Sugar: 25g | Calcium: 11mg | Iron: 1mg
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