vermicelli kheer recipe | seviyan kheer recipe

vermicelli kheer recipe with step by step photos. seviyan kheer also known as vermicelli kheer is a must at any festival at our place. making vermicelli kheer is very easy and does not take much time. this is an easy recipe to make seviyan kheer and gets done in 20 minutes.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

generally when we make seviyan kheer, we only add cardamom powder. but in this recipe, i have used cloves and saffron strands which have been inspired from a cook book. both are optional and can be skipped. but both the cloves and saffron do added their subtle fragrance to the kheer.

for the seviyan aka vermicelli, i have used whole wheat thin vermicelli. as far as nuts & dry fruits are concerned you can add your choice of nuts & dry fruits. i have added almond slivers, chopped cashews and golden raisins.

a south indian variation to this kheer is semiya payasam. you check the recipe here –  semiya payasam recipe.

seviyan kheer

if you are allergic to dairy or are a vegan then you can have a look at this vegan vermicelli kheer made with cashew and almond milk.

if you are looking for more kheer recipes then do check the following recipes:

you can serve vermicelli  kheer hot or warm or chilled. leftover kheer can be refrigerated and served later.

vermicelli kheer recipe

4.82 from 11 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:desserts,sweets
Cuisine:north indian
Calories: 367kcal
Servings (change the number to scale):4
vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe
vermicelli kheer also known as seviyan kheer or semiya kheer is often served during festival or any occasion of celebration.

INGREDIENTS FOR vermicelli kheer recipe

(1 CUP = 250 ML)

for roasting

  • 1 tablespoon ghee (clarified butter)
  • 3 cloves (lavang) - optional
  • 1 cup seviyan (broken vermicelli or semiya)

for making vermicelli kheer

  • 1 litre milk or 4 cups milk
  • 7 to 8 tablespoons sugar - add more or less for your preferred sweetness
  • ½ teaspoon cardamom powder (elaichi powder)
  • 1 tablespoon almond slivers or almond slices
  • 1 tablespoon chopped cashews (kaju) - chopped (optional)
  • 4 to 5 dried rose petals - optional
  • 10 to 12 saffron strands - optional
  • 1 tablespoon golden raisins (kishmish)

HOW TO MAKE vermicelli kheer recipe

roasting vermicelli

  • heat 1 tablespoon ghee in a heavy kadai or pan. add 3 cloves. fry for 2 to 3 seconds.
  • add the broken seviyan or vermicelli.
  • stir and continuously roast seviyan on a low to medium-low flame.
  • 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 flame. stir ocassionally so that the milk or seviyan does not stick to the bottom of the pan.
  • let the milk come to a boil. 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 flame and then 1 tablespoons raisins. mix again. check the taste of vermicelli kheer and if required you can add some more sugar.
  • serve the vermicelli 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.

RECIPE TIPS

few tips for semiya kheer recipe

  1. the recipe can be easily doubled or tripled.
  2. use good quality & fresh full fat milk.
  3. the amount of vermicelli can be decreased or increased. if you add more seviyan the consistency will be much thicker like a thick pudding. you can go for the kheer consistency as per your liking.
  4. dry fruits can be added as per your choice. you can also add some rose water to the seviyan kheer. 
  5. when cooled the seviyan kheer tends to be thick. so if you don't like thick semiya kheer then don't thicken the milk. alternatively you can add some more milk to the seviyan kheer.
  6. addition of cloves, saffron and rose petals is optional in this semiya kheer recipe. 
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roasting vermicelli for vermicelli kheer recipe

1: heat 1 tablespoon ghee in a heavy kadai or pan.

making vermicelli kheer recipe

2. add 3 cloves. fry for 2 to 3 seconds.

making vermicelli kheer recipe

3. add broken seviyan or vermicelli.

making vermicelli kheer recipe

4. stir and continuously roast 1 cup seviyan on a low to medium-low flame. stir often while roasting semiya for even browning.

making vermicelli kheer recipe

5. roast on a medium flame till the seviyan strands turn golden brown.

making vermicelli kheer recipe

making vermicelli kheer

6: pour 4 cups milk (1 litre) in the pan. milk can be chilled, hot or at room temperature. for thicker kheer, add less milk.

making vermicelli kheer recipe

7. mix very well.

making vermicelli kheer recipe

8. simmer milk on a low to medium-low flame. stir occasionally so that the milk or seviyan does not stick to the bottom of the pan.

making vermicelli kheer recipe

9. let the milk come to a boil.

making vermicelli kheer recipe

10. once the milk comes to a boil, then add 7 to 8 tablespoons sugar.

making vermicelli kheer recipe

11. mix very well so that all the sugar dissolves.

making vermicelli kheer recipe

12. next add 10 to 12 saffron strands. mix and stir.

making vermicelli kheer recipe

13. next add 1 tablespoons of sliced almonds and 1 tablespoon chopped cashews. mix well.

making vermicelli kheer recipe

14. then add 1/2 teaspoon cardamom powder.

making seviyan kheer recipe

15. mix well.

making seviyan kheer recipe

16. also add some dried rose petals. this step is optional. skip if you do not have dried rose petals.

making seviyan kheer recipe

17. mix well.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

18. cook the vermicelli kheer mixture for 3 to 4 minutes more till the vermicelli gets cooked and the milk thickens. when the vermicelli has softened and cooked well, the kheer will also thicken and look creamy. do scrape the sides of the kadai where milk solids will be collected and add them to the vermicelli kheer

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

19. switch off flame and then 1 tablespoons raisins. mix again. check the taste of seviyan kheer and if required you can add some more sugar.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe

20. serve the vermicelli 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.

vermicelli kheer recipe, seviyan kheer recipe, semiya kheer recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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85 comments/reviews

  1. Hi Dassana

    Love your blog. The whole meal recipe came out well in the bread machine as per your suggestions.

    About this kheer, I have always used whole cardamom and never powder. Is it preferable to use powder, it seems like a good idea? And which brand do you buy?

    Similarly have never used saffron in my cooking, but want to try. Can you please share which brand I could buy. I have no idea how to judge the authenticity of saffron.

    Thanks!

    • hi tara, that is great. thanks for letting me know.

      1. in the kheer recipe, cardamom can be used whole or powdered. i make cardamom powder in a mixer-grinder. i buy organic cardamoms. take 1/2 cup of cardamoms, 1 tablespoon sugar in a grinder or coffee grinder. grind to a fine powder. the sugar granules help in crushing the peels and make them to a fine powder. no need to remove the peels or husks. just add the whole cardamom pods.

      2. i use kashmiri saffron. this is the brand and it is good – https://www.amazon.in/gp/product/B07HG7J2H1/

      for the saffron, the aroma should be intense when you smell it. secondly, when dissolved in water, the saffron should be still orange and not leech color and become white. if the saffron is not original, then after dissolving in water, it will leech color and become like white threads. you can even read reviews for organic saffron. in india, we get good saffron whether we buy them online or in a super store or shop. you can also have a look at spanish saffron.

  2. Thank you so much for making the recipe sound so easy. Had it sounded difficult, I wouldn’t even try on Eid’s morning before getting ready.
    Just prepared it and it not only looks great but tastes heavenly too!
    Prepared the breakfast, chaat with all assorted chutneys, khattay aaloo, puri paratha and now getting ready 😗5 stars

  3. Hello,
    Lovely recipes and im trying all your recipes each day..hv come out so delicious.I have a doubt,can i use Rice vermicelli instead of Wheat vermicell ?? As i hv unexpected guest coming over tomorrow and finding it difficult to find out the wheat sevaiyaan..Pls help

  4. pls show me how to prepare sweet rice along with dry fruits and custard along with the fruits

    Thanks

  5. delicious! I found these noodles on sale & wasn’t sure what to do with them – delicious! I didn’t have the spices, so I used some ‘allspice’. Family loves it, will make again & again. thanks from Canada 🙂5 stars

  6. Wow Dassana! Great recipe. I just made this at 11 pm on a whim and it turned out splendid. I was a bit worried about the sugar being less,but everyone said it was perfect!
    Side note: we avoid desi ghee, but I just had to use it , so I made some using unsalted butter before making this dish.
    Just one help needed for next time. Could you weigh out your 1 cup of saviyan and let me know the grams equivalent which you use. I used a complete 150 g packet and it was much thicker than in your photos.
    Many thanks for this!

    • thanks jimmy. sure i will update the amount of 1 cup seviyan/vermicelli in the post itself. but i am sure its not 150 gms. it should be around 50 to 80 gms, i think. if the kheer becomes thick, then just add some more hot milk and sugar. the consistency can easily be adjusted as well as the sweetness. you can also add some more cardamom powder and dry fruits to go with the changed consistency.