Sevai Kheer

A delicious Indian dessert made with vermicelli, cooked in milk and dry fruits.

Kheer is a pudding prepared by cooking rice, oats, vermicelli, poha (flattened rice flakes), or amaranth (rajgira) in milk and sugar. The one prepared by using vermicelli or wheat noodles is known as Vermicelli Kheer.

I have used full fat milk for the recipe. It makes kheer creamier. However you can prepare the kheer with low fat milk and still enjoy.

The quantity of vermicelli used for making the kheer can be increased or decreased. If you prefer thicker kheer like thick pudding, increase the quantity of vermicelli in the recipe. For thin consistency of kheer decrease the vermicelli in the recipe.

Crunchy nuts with aroma of cardamom entangled between the mesh of vermicelli, soaked in sweet saffron milk is just moreish.The vermicelli kheer can be prepared, refrigerated and enjoyed for 3-4 days.

I had recently cooked this for few friends who visited us over the weekend, from Liverpool, it was the win win dessert after dinner.

Sevai Kheer

A delicious Indian dessert made with vermicelli, cooked in milk and dry fruits.

Crunchy nuts with aroma of cardamom entangled between the mesh of vermicelli, soaked in sweet saffron milk is just moreish.

I had recently cooked this for few friends who visited us over the weekend, from Liverpool, it was the win win dessert after dinner.

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Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Servings 9

Ingredients

  

• 1200 ml milk
• 200 gm sevai or vermicelli
• 30 gm almond crushed coarsely
• 30 gm cashew nuts crushed coarsely
• 5 -6 pistachios crushed coarsely to garnish
• 1-2 tbsp clarified butter
• 1/2 tsp cardamom powder
• 5-6 tbsp sugar
• Pinch of saffron

Instructions

 

• Heat clarified butter in a deep pan.
• Add sevai and roast till golden brown, keep stirring as it tends to burn pretty quickly.
• In a different pan boil milk, add sugar, saffron and cardamom powder.Simmer for 5-6 minutes, by stirring it.
• Add sevai and mix in the milk pan, combine all the ingredients and reduce heat. Simmer for another 2-4 minutes, stirring frequently.
• Add a little extra milk towards the end to loosen the sevai, if required
• Garnish with crushed pistachios.
• Serve the Seviyan hot or chilled.

Notes

Roasted sevai is also available in Asian store, in that case you add sevai directly to the boiled and simmered milk with sugar and dry fruits. We skip the step of roasting the sevai, so no clarified butter would be used as ingredient.

I have used wheat vermicelli, rice vermicelli is also available as gluten-free replacement. You can have a look in larder section of the blog to familiarise yourself with vermicelli.

For vegan, the milk can be substituted with almond or cashewnut milk.

The vermicelli kheer tends to get thicker once cooked and cooled.Always use a thick bottom pan to make kheer.

Skip nuts for any known allergies, raisins can be used.

Dry fruits can be added as per your taste and preference.