on Aug 05, 2022, Updated Apr 03, 2024 Here are some more kheer recipes that you may like: Carrot Kheer, Makhana Kheer, Sabudana Kheer, Rice Kheer, and Lauki Ki Kheer.
About Seviyan Kheer
Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a popular North Indian sweet prepared for special occasions and festivals.
It is a milk pudding, but unlike Western-style puddings, which are thick and custardy, kheer is flowy in consistency.
This delicious kheer is an amazing combination of wheat vermicelli and milk and gets ready in under 15 minutes.
Try its South Indian cousin, Semiya Payasam, as well.
Ghee is used to roast the sevai.
Sevaiyan (Sevai, Semiya) is the Urdu word for vermicelli noodles. These are widely used in cooking worldwide.
This sevai kheer recipe uses vermicelli made with whole wheat flour or all-purpose flour. I have used the Bambino brand, easily available in Indian grocery stores.
The vermicelli comes either roasted or unroasted. Try to get the already roasted ones, as they will reduce the cooking time of the kheer.
Sugar – You can adjust the amount of sugar according to your taste and preference.
Cardamom Powder – It gives a very nice flavor to vermicelli pudding, so do not skip it.
Dry Fruits & Nuts – Add slivered nuts like pistachio, almonds, cashew nuts, and dry fruits like golden raisins for a nice crunch.
You can add your favorite fruit purees, such as mango puree, strawberry puree, chikoo puree, etc, to the ready kheer and make variations.
To make the sevai ki kheer even richer, add a few crushed cloves, a few saffron strands, and ¼ teaspoon of rose water, and top it with some dried rose petals.
Add 1 cup (100 g, 3.5 oz) of sevai to the pan and roast until golden brown, stirring very frequently (1-2 minutes).
Remove the roasted sevai from the pan on a plate and keep them aside.
When it comes to a boil, reduce the heat to low and cook for 4-5 minutes, stirring frequently.
Keep scraping the sides of the pan while cooking, and add the solidified milk back to the pan.
Now add the roasted sevai and 15-20 raisins.
Add 1 teaspoon cardamom powder and ½ cup sugar and mix well.
Cook for another 3-4 minutes.
Check for sugar and add more if needed.
Garnish with pistachio and almond slivers.
Serve hot or chilled.
Note – Add more milk if the kheer has thickened significantly after cooling down.
Badam Kheer (Almond Kheer, Badam Payasam)
Balushahi
Double Ka Meetha
Rice Kheer (Indian Rice Pudding)
