Seviyan Kheer, also known as Vermicelli Kheer, is a creamy North Indian sweet made with wheat vermicelli, milk, sugar, nuts, and dry fruits, flavored with cardamom. This easy dessert comes together in about 20 minutes and can be served warm or chilled.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Desserts, Sweets
  • Cuisine: North Indian

Ingredients

  • 1 tablespoon ghee ((clarified butter))
  • 3 cloves (- optional)
  • 1 cup seviyan ((broken vermicelli or semiya))
  • 1 litre whole milk (or 4 cups milk)
  • 7 to 8 tablespoons sugar (- add more or less for your preferred sweetness)
  • ½ teaspoon cardamom powder ((ground cardamom))
  • 1 tablespoon almond slivers (or almond slices)
  • 1 tablespoon chopped cashews (- chopped (optional))
  • 4 to 5 dried rose petals (- optional)
  • 10 to 12 saffron strands (- optional)
  • 1 tablespoon golden raisins

Method

Roasting vermicelli

  1. Heat 1 tablespoon ghee in a heavy kadai or pan. Add 3 cloves. Fry for 2 to 3 seconds. Addition of cloves is optional.
  2. Add the broken seviyan or vermicelli.
  3. Stir and continuously roast seviyan on a low to medium-low heat.
  4. Roast till the seviyan strands turn golden brown.

Making vermicelli kheer

  1. Reduce the flame to its lowest and slowly pour milk in the pan. Mix very well.
  2. Simmer milk on a low to medium-low heat. Stir ocassionally so that the milk or seviyan does not stick to the bottom of the pan.
  3. Let the milk come to a boil on a low to medium-low heat. Once the milk comes to a boil, then add 7 to 8 tablespoons sugar or as per taste.
  4. Mix very well so that all the sugar dissolves.
  5. Next add 10 to 12 saffron strands. Mix and stir.
  6. Next add 1 tablespoons of sliced almonds and 1 tablespoon chopped cashews. Mix well.
  7. Then add ½ teaspoon cardamom powder.
  8. Also add 4 to 5 dried rose petals. This step is optional. Skip if you do not have dried rose petals.
  9. Cook the vermicelli kheer mixture for 4 to 5 minutes more till the seviyan gets cooked and the milk thickens. When the seviyan has softened and cooked well, the kheer will also thicken and look creamy.
  10. Switch off heat and then 1 tablespoons of golden raisins. Mix again. Check the taste of semiya kheer and if required you can add some more sugar.
  11. Serve the seviyan kheer hot, warm or chilled. You can garnish with some chopped nuts or dried rose petals while serving. Do note that on cooling the kheer will thicken.
  12. Refrigerate any leftovers and try to eat within 1 to 2 days. On refrigeration the kheer will thicken. Either you can enjoy it cold or heat it in a pan with a splash of milk to loosen the consistency.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.