Seviyan Kheer is a Vermicelli dish. Pudding is one of the healthy desserts of Indian cuisine. Its mostly prepared on special occasions, like Eid festive. It consists of cardamom-flavoured milk in which seven (vermicelli) is added to make pudding which is garnished with dry fruits and dried rose petals. Vegan almond milk could be the best option with great taste.
I have deep memories attached to Seviyan Kheer. I went to my Muslim friend’s place to celebrate the Eid festival. We all used to visit in a small groups for each invitation, we eagerly waited for this festive, as we got a chance to get together and have lots of fun.
After visiting we wish “Eid Mubarak” with hug and later we had offered with some snacks and biryani, as being vegetarian I only had Sevaiyan Kheer. Moreover, It became one of my favourite dessert with lots of memories attached to it.
I learnt this recipe from my friend’s mumma which reminds me the taste of Seviyan she cooks for us on every Eid. I hope you all loved it & tell us how you made memories with this dish.
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Vermicelli kheer recipe | Seviyan kheer recipe
Equipment Required
Ingredients
For Roasting
- 1 tablespoon ghee (butter)
- 3 pieces chhoti elaichi (cardamom)
- 1 cup (250 ml) sevaiyan (broken vermicelli)
For making Vermicelli Kheer
- 1 litre Milk (for vegan almond milk)
- 7 to 8 tablespoon White Sugar
- 1 tablespoon Almond (sliced)
- 1 tablespoon Cashew (chopped)
- 10 to 12 strands Saffron
- 1 tablespoon Raisins (golden) (kishmish)
- 4 to 5 patels Rose patels (Dried )
Instructions
Roasting Vermicelli
- Take a deep thick bottomed pan/kadai. Add 2 to 3 tablespoon ghee/butter and keep flame low.
- Once the ghee/butter gets heated add dry fruits such as almond and cashew. Not rasins.
- Stir until it get golden brown remove it with ladle and place it separately.
- Now add broken vermicelli to ghee/butter and stir continously on low flame.
- Roast until it turns light brown.
Making Vermicelli Kheer
- Keep the flame low, pour milk slowly into pan and stir.
- Heat the milk on low to medium flame, keep on stirring to avoid it from sticking to bottom.
- When milk starts boiling add 7 to 8 tablespoon of sugar to milk, you can increase or decrease sugar quantity as per your taste.
- After sugar dissolves completely add 10 to 11 strands of saffrom and dry fruits to it.Mix well.
- Then add 3 crushed small cardamom to mixture and let it simmer, you can sense the aroma of it while cooking.
- Its optional, now add dried rose patels to mixture.
- Cook the entire mixture for 4 to 5 minutes,till seviyan/vermicelli gets cooked and milk get thicken.
- Note on cooling mixture automactically thickens, so cook accordingly.
- To check take small mixture in spoon and pinch sevaiyan/vermicelli with your fingers, if its soft that means if cooked properly.
- Soft sevaiyan/vermicelli and thick milk is indicator to turn off your stove.
- After you turn off stove, add 1 tablespoon raisins to it.Check the taste for sugar.
- Now serve creamy kheer/pudding in bowl, garnish with sliced dry fruits and dried rose.
- Sevaiyan/vermicelli can be served hot or chilled. Not on cooling its get thicken.
Notes
Steps for making Seviyan Kheer recipe :
Roasting Vermicelli
- Take a deep thick bottomed pan/kadai. Add 2 to 3 tablespoon ghee/butter and keep flame low.
- Once the ghee/butter gets heated add dry fruits such as almond and cashew. Not rasins.
- Stir until it get golden brown remove it with ladle and place it separately to make Seviyan Kheer.
- Then take broken vermicelli.
Later, add broken vermicelli to ghee/butter and stir continuously on low flame.
- Roast until it turns light brown.
Making Vermicelli Kheer
- Keep the flame low, pour milk slowly into pan and stir.
- Then heat the milk on low to medium flame, and keep on stirring to avoid it from sticking to bottom to make Seviyan Kheer.
- When milk starts boiling add 7 to 8 tablespoon of sugar to milk, you can increase or decrease sugar quantity as per your taste.
- After sugar dissolves completely add 10 to 11 strands of saffrom and dry fruits to it.Mix well.
- Then add 3 crushed small cardamom to mixture and let it simmer, you can sense the aroma of it while cooking.
- It’s optional, now add dried rose patels to mixture.
- Cook the entire mixture for 4 to 5 minutes,till seviyan/vermicelli gets cooked and milk get thicken.
- Note on cooling mixture automactically thickens, so cook accordingly.
- Then to check take small mixture in spoon and pinch sevaiyan/vermicelli with your fingers, if its soft that means if cooked properly.
- Soft sevaiyan/vermicelli and thick milk is indicator to turn off your stove.
- After that turn off the stove, add 1 tablespoon raisins to it.Check the taste for sugar.
- lastly, now serve creamy kheer/pudding in bowl, garnish with sliced dry fruits and dried rose.
- Sevaiyan/vermicelli can be served hot or chilled. Not on cooling its get thicken.
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