Seviyan Kheer (Vermicelli Kheer North Indian Style)
User Reviews
5
Seviyan Kheer (Vermicelli Kheer North Indian Style)
Description
Seviyan Kheer (Vermicelli Kheer North Indian Style) combines roasted vermicelli with simmered milk to form a creamy, fragrant pudding. The vermicelli is first browned gently in ghee with optional cloves for a toasty flavor base. Milk is then poured in and cooked on low heat until it thickens and the vermicelli softens. Sugar sweetens the kheer, balanced by fragrance from cardamom powder and the delicate hues of saffron strands. Chopped nuts like almonds and cashews add a crunchy contrast, while golden raisins and dried rose petals provide subtle bursts of sweetness and aroma.
The texture is lightly creamy with softened strands of vermicelli throughout, creating a dessert that is rich yet delicate. Simmering on low heat and stirring regularly prevents sticking and ensures an even cook. It can be served warm fresh off the stove or cooled, depending on preference.
This sweet lends itself well to festive meals or as a relaxing finish to simple dinners thanks to its gentle sweetness and comforting warmth. The recipe's stepwise roasting and infusion of aromatic spices set it apart from simpler milk puddings.
Ingredients
For roasting
- 1 tablespoon ghee (clarified butter)
- 3 cloves - optional
- 1 cup vermicelli broken vermicelli or semiya
For making vermicelli kheer
- 1 litre milk or 4 cups milk, whole
- 7 to 8 tablespoons sugar - add more or less for your preferred sweetness
- ½ teaspoon cardamom powder (ground cardamom)
- 1 tablespoon almond or almond slices, slivered
- 1 tablespoon cashews chopped (optional, chopped
- 4 to 5 dried rose petals - optional
- 10 to 12 saffron optional, strands
- 1 tablespoon golden raisins
Instructions
Roasting vermicelli
- Heat 1 tablespoon ghee in a heavy kadai or pan. Add 3 cloves. Fry for 2 to 3 seconds. Addition of cloves is optional.
- Add the broken seviyan or vermicelli.
- Stir and continuously roast seviyan on a low to medium-low heat.
- Roast till the seviyan strands turn golden brown.
Making vermicelli kheer
- Reduce the flame to its lowest and slowly pour milk in the pan. Mix very well.
- 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.
- 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.
- Mix very well so that all the sugar dissolves.
- Next add 10 to 12 saffron strands. Mix and stir.
- Next add 1 tablespoons of sliced almonds and 1 tablespoon chopped cashews. Mix well.
- Then add ½ teaspoon cardamom powder.
- Also add 4 to 5 dried rose petals. This step is optional. Skip if you do not have dried rose petals.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 75g | 25% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 104mg | 4% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 100IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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