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Seviyan Kheer (Vermicelli Kheer North Indian Style)
5 from 50 votes

Seviyan Kheer (Vermicelli Kheer North Indian Style)

Seviyan Kheer is a North Indian dessert made by roasting vermicelli in ghee and simmering it in milk with sugar, cardamom, and nuts. The addition of saffron threads and dried rose petals lends a subtle floral aroma and color, while almonds, cashews, and golden raisins provide texture. This creamy dish is traditionally served warm or chilled, offering a comforting and mild sweetness that suits many occasions.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 367 kcal
Course: Dessert
Cuisine: Indian

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
    Cup of Yum
  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.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 367

% 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.